The January Issue of Edible Arts “Science and the Edible Arts” has been sent to subscribers. It includes Geeks Occupy Kitchen: But is it Art?
Most cuisines can be identified by the characteristic flavors they use to enhance their dishes: Chili peppers, tomato, and lime in Mexico; soy sauce, rice
On my recent trip to the Sierra Foothills I was impressed with the unique expression of Italian varietals found there, especially in the Shenandoah Valley
Now that the holidays are behind us, it is time to look ahead. My resolution for the coming year is as always: drink better wine
I’ve been intrigued by the question of whether there are principles that explain why certain flavors work well together while others don’t. Is it just
Wine journalist Jamie Goode asks What is fine wine? and Who gets to decide? His answer is: Fine wines are thought-provoking; they have something to