This is the week for turkey but I want to talk about mouse. No. I’m not contemplating roast mouse for Thanksgiving. I’m talking about everyone’s
The Age of “Flesh Plants” has Arrived
The U.S. Food and Drug Administration (FDA) for the first time cleared a meat product grown from animal cells for human consumption, the agency announced
Status-Envy in the Wine World and Beyond
At Wine Searcher, Oliver Styles rags on sommeliers but then grants that everyone from wine writers to cellar hands gets into the act. Sommeliers –
The Difference Between Home Cooking and Restaurant Cooking
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Christian Krautkramer in Food and Philosophy:
The Terroirists Win!
This is interesting in itself from a “look what we can do” perspective: What if it were possible to prove that every vineyard soil, anywhere
Ambiguity and Wine Tasting
Andrew Jeffords writes about a comment from a reader who wonders how wine writers judge wines they don’t like. The reader dislikes: wines that are
Exploring the Philosophy of Food and Wine 