Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Charles Krautkramer in this book on
I have spent many days wholly involved in cooking over the past few weeks. It got me thinking about this lovely essay entitled The Gift
Epicurus, the Roman philosopher who lent his name to the pursuit of the pleasures of food, was not merely a philosopher who also loved food.
Now that food has become an object of discourse rather than a taken-for-granted necessity, it has also become the focus of myriad ideological crosscurrants—vegan vs.
Well, it’s more complicated than that, but flavor is more important to civilization than is commonly recognized. In my Three Quarks essay this month, I
In a very interesting post about the growing influence of food blogs especially in academia, Judith Newton makes some critically important, more general, claims about