This post piggybacks on my post earlier in the week about the plight of French winemakers as well as the post A Glass Against the
Will AI Generate the Rebirth of Wine Traditions?
In her article “Why Doesn’t Anyone Want to Make French Wine Anymore,” Josephine de La Bruyère chronicles the plight of French winemakers, many of whom
The Tragedy of Umami: When Depth Becomes Default
Umami was once a revelation—an elegant discovery of a fifth taste that illuminated the subtle synergy of fermented soy, aged cheese, and slow-cooked broth. But
If Wine is Poetry in a Glass, Then Writing About It Must Be Poetry on the Page
Wine resists language. It slips through the mesh of vocabulary, defying even the most finely woven nets of metaphor, reference, and sensory notation. We reach
A Glass Against the Machine
There’s something tragicomic about the fact that wine consumption is declining just as we need it most. Here we are, deep in the decadent delirium
On Pleasure, Food, and the Moral Meaning of Flavor
Published initially at Three Quark Daily. In a culture oscillating between dietary asceticism and culinary spectacle—fasts followed by feasts, detox regimens bracketed by indulgent food
Exploring the Philosophy of Food and Wine 