One reason for denying that food and wine are proper objects of aesthetic attention comes from the German philosopher Kant who argued that food and
Tag: molecular gastronomy
Is Modernist Cuisine Finished?
Anthony Bourdain thinks progressive cuisine (modernist cuisine, molecular gastronomy) has reached its limit. Eater: I guess another way of approaching that question about the modernist
Amuse Buche
News items you might have missed this week, some amusing, some not so much: The variety of sausages in Germany is awesome. Santa Barbara now
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
Exploring the Philosophy of Food and Wine 