Siobhan Phillips (Harvard): What We Talk About When We Talk About Food. Full of Beans: How a classically trained chef reinvented fast food. A taste of junk food's ground zero: Deep-fried Pepsi, anyone, or would doughnut upside-down cake hit the culinary G-Spot? Nicole Allan on the dark side of food porn. The Fake-Food Detectives: Food fraud has been around almost as long as food itself; finally, some experts are starting to get tough. A review of An Edible History of Humanity by Tom Standage. A review of Ripe: The Search for the Perfect Tomato by Arthur Allen. A Matter of Convenience: Is there anything Americans won't put in their mouths? China is expected to consider banning a centuries-old culinary tradition: the consumption of dog and cat meat. Australia’s bush meat is tasty, healthy, and enviro-friendly — but can you get people to eat it? A review of Food Rules: An Eater’s Manual by Michael Pollan. Raw food — what is it good for? Rosecrans Baldwin on popcorn, cinema's worst enemy. An excerpt from Cheesemonger: A Life of the Wedge by Gordon Edgar. Jan Heufer (Dortmund): In Vino Veritas: The Economics of Drinking. Drink Like a Tuscan: Cheap Chianti is often better than the expensive stuff. A review of I Drink Therefore I Am: A Philosopher’s Guide to Wine by Roger Scruton. A good wine is like an art exhibit, or a film, or a book — and you're not paying $80 to get into an art museum, are you? You drink what you think: Your experience of wine can be fooled. Bubbles and flow patterns in champagne: Is the fizz just for show, or does it add to the taste of sparkling wines? Hipster Moonshine: Hooch isn’t just for hillbillies anymore. Alcohol is an important part of life in many cultures throughout the world, but there are many misperceptions about this common social lubricant.

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