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
The Food Revolution in the Age of the Algorithm
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
Exploring the Philosophy of Food and Wine 