The art of cooking used to be firmly rooted in local traditions. In Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel
Time Magazine’s feature story (available only to subscribers) on René Redzepi’s ascendance to the top of the culinary world was interesting, but for reasons that
San Diego’s newest wine venue, the San Diego Wine Society, is hosting its next event on Saturday, March 31. This month’s meeting will feature luxury
News stories from the world of food and wine that you might have missed this week: If you think the Brits don’t make wine, think
What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
One of the big stories last week in the food world was the LA Times’ decision to stop including star ratings in its restaurant reviews.