Genuine culinary artistry faces a fundamental hurdle–the preparation of food is also a business and the customer must be satisfied. Art and music production also
La Serenissima Merlot 2008
Merlot has some very fine moments but it is too often soft, lush and undemanding. This merlot is not one of those. This is merlot for
Amuse Bouche
News from the world of food and wine that you might have missed this week—some amusing, some not so much. Economist Tyler Cowen on how
Is Modernist Cuisine Finished?
Anthony Bourdain thinks progressive cuisine (modernist cuisine, molecular gastronomy) has reached its limit. Eater: I guess another way of approaching that question about the modernist
Taste Is a Co-Production
The debate about whether wine tasting has objective standards too often assumes a mistaken picture of how taste works. The mistaken picture is something like
Bianchi Zinfandel 2009 Paso Robles
Inexpensive zinfandels usually have the finesse of a waddling duck in a leg splint. But Bianchi has managed to confound expectations. Round and fleshy but
Exploring the Philosophy of Food and Wine 