I took exception to Corby Kummer’s attack on tasting menus and chefs as artists last month. Food writer Michael Ruhlman also pushed back: I get
The Yoga of Wine and Food
Among the many interesting comments made in the discussion after my talk last week on food and meaning, one keeps reverberating and growing in stature
Montes Carmenere Limited Selection 2010
I’m on a Carmenere binge. There are worse fetishes aren’t there? Last week I noted the Apaltagua Carmenere had its characteristic wild herbal notes tamed
Amuse Bouche
Stories from the world of food and wine that you might have missed this week. There is evidence that chocolate improves brain function. But read
Japanese Sushi Chefs: Suffering for Art or the Art of Suffering?
This article on the trials of become a genuine Japanese sushi chef is interesting: To the untutored, a little ball of rice with a slice
Kant, Imagination, and Molecular Gastronomy: Why Kant Was Wrong Part 2
One reason for denying that food and wine are proper objects of aesthetic attention comes from the German philosopher Kant who argued that food and
Exploring the Philosophy of Food and Wine 