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.
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
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
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
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
Last week I was musing about the claim, often made by social scientists, that tastes are a reflection of social class or moral conviction rather than