There is a particular incantatory tone that haunts much of contemporary food writing—a metaphysical streak dressed in lyrical finery. You know the type. It speaks
Tag: food writing
Whither Gastronomy?
The French connoisseur, Jean-Anthelme Brillat-Savarin, was the first to publish a book on gastronomy: The Physiology of Taste published in 1825. Of course, we knew
Cooking Has Gone from Chore to Inspiration
Historian Ian Mosby uses cookbooks as a source of information about the lives of women. The cookbook of one Jean Stephenson is especially useful because
Why Wine and Food Writing Matters
Food writer Monica Bhide posed the question of the value of food writing via a email from a student soliciting career advice. The student wondered
When Words Fail
What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
Hyperbole for Dinner?
I guess the reasons are sort of obvious but isn’t it odd how food writers feel the need to exaggerate? Laura Miller really nails the
Exploring the Philosophy of Food and Wine 