I took exception to Corby Kummer’s attack on tasting menus and chefs as artists last month. Food writer Michael Ruhlman also pushed back: I get
Tag: food aesthetics
Can American Chefs Compete?
The U.S. is the home of countless “reality-show” cooking competitions—Top Chef, Iron Chef, Hell’s Kitchen, Chopped, etc. But when it comes to the real thing.
Is Cooking an Art or Craft?
In his wonderfully eccentric cookbook Eat Me, New York chef Kenny Shopsin writes: I think the difference between art and craft is that in craft
Do Diners Want Authenticity or Flavor?
Joyce Goldstein, San Francisco chef and author of one of my favorite cookbooks, launched a rant last week that seemed to sum up the current
Who Owns A Recipe? Revisiting The Case of the Stolen Egg
The episode has receded from the front pages, reporters are no longer camped on doorsteps, and Attorneys General have disbanded their grand juries, but the
Poetry in Food
One of the great obstacles to thinking of food as a form of art is that we are accustomed to thinking of food as a