I ran across two items last week that illustrate a peculiar mistrust of pleasure in American life. The first is this article from the NY
Tag: food aesthetics
In Your Face Cuisine
Wylie Dufresne looks like an aging refugee from Boney Legs Thompson and the Married Cousins Blues Review. But with output like Pickled Beef Tongue with
Spices, the Meaning of Life, and Calvinism (all in one post)
Most cuisines can be identified by the characteristic flavors they use to enhance their dishes: Chili peppers, tomato, and lime in Mexico; soy sauce, rice
Pairing Principles: At Last Some Empirical Confirmation
I’ve been intrigued by the question of whether there are principles that explain why certain flavors work well together while others don’t. Is it just
The Symbolism of Syrup
Have you ever wondered why the most expensive Grade A maple syrup is thin and bland while the good, intensely flavored syrup is labeled Grade
Stuffed Dormouse, Anyone?
The cult of authenticity may be jumpin’ the shark. Alina Dizak reports that the next food trend may be dredging up the recipes our forbears
Exploring the Philosophy of Food and Wine 