There is a lot of hype among some sectors of the food industry about data-driven cooking (aka computational gastronomy). It is the practice of usingContinue reading| Exploring the Philosophy of Food and Wine
Food is ephemeral. You taste it, and in moments—sometimes even before the thought of tasting registers—it vanishes, leaving only memory and an empty plate. UnlikeContinue reading| Exploring the Philosophy of Food and Wine
Cooking is rarely treated as metaphysics—but perhaps it should be. In the kitchen, we are not merely transforming ingredients; we are staging worlds. Time, intention,Continue reading| Exploring the Philosophy of Food and Wine
This post piggybacks on my post earlier in the week about the plight of French winemakers as well as the post A Glass Against theContinue reading| Exploring the Philosophy of Food and Wine
Umami was once a revelation—an elegant discovery of a fifth taste that illuminated the subtle synergy of fermented soy, aged cheese, and slow-cooked broth. But in today’s kitchen discourse, u…| Exploring the Philosophy of Food and Wine