Daniel Duane’s story in the NY Times about haute cuisine in Silicon Valley identifies the central paradox of fine dining. The fabulous, tech-driven wealth floating
Tag: aesthetics of food
Tension in the Art of Cooking
The art of cooking is peculiar. Cooking, because it supplies us with energy and nutrition, must fit into the rhythms of daily life. It is
Food Becoming Art
In my Three Quarks essay this month food becomes art and art history gets a makeover.
The Year of Weird Ingredients
Anneli Rufus has decided this is the year of weird ingredients. Based on what I’ve seen these last few weeks at the Fancy Food Show,
The Taste of Umami
Umami is a mysterious taste. Discovered by a Japanese chemist in 1908, it took Western scientists decades to confirm it is indeed a basic taste.
Eating: The Not So Simple Pleasure
The pleasures of food seem simple and easily accessible, a matter of mere sensation. But in my 3QD essay this month I argue that we
Exploring the Philosophy of Food and Wine 