There is a lot of hype among some sectors of the food industry about data-driven cooking (aka computational gastronomy). It is the practice of using
Winemaking and Artmaking
It’s been awhile since I’ve seen this argument in print but it has really become standard fare. Tim James in World of Fine Wine used
Food’s Fragility is an Aesthetic Gift
Food is ephemeral. You taste it, and in moments—sometimes even before the thought of tasting registers—it vanishes, leaving only memory and an empty plate. Unlike
Yarrow vs. Beckett on Wine and Food Pairing
Well, thankfully, it wasn’t exactly the Hatfields and McCoys, but there was some heat generated in the Decanter-hosted debate between wine/food pairing expert Fiona Beckett
Cooking As Metaphysics
Cooking is rarely treated as metaphysics—but perhaps it should be. In the kitchen, we are not merely transforming ingredients; we are staging worlds. Time, intention,
Wine and Music: 5 Classic Pairings
The thing I miss most about no longer doing wine reviews on this blog is the wine and music pairing that accompanied each review. The
Exploring the Philosophy of Food and Wine 