It feels like, since the pandemic, the dining scene has been put on hold with restaurants just trying to survive in a difficult environment and
My recent visit to Alinea, the temple of modernist cuisine in the U.S., prompted some thoughts about whether molecular gastronomy is maintaining it’s radical edge.
In my Three Quarks essay this month food becomes art and art history gets a makeover.
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,
Most philosophers who write on the arts take a dim view of food and wine as genuine fine arts. Aside from Carolyn Korsmeyer, who is
I don’t agree with the underlying assumption of Alain de Botton’s recent work that art’s value lies in what it is for, the purposes it