Catch up on your culinary news with these compelling articles from the Atlantic. Some oldies, but they are articles that are relavent and thought provoking. Enjoy.
When a Chef Can’t Taste His Food – Chef Grant Achatz recalls his experience of losing the sense of taste while undergoing treatment for stage four tongue cancer.
Does Culinary School Matter? – Credentials over experience, tough call.
In Madrid, Defending Molecular Gastronomy – Science and food go hand in hand; yet too often requires defending.
‘We Are Told to Call It Chicken” – Addressing the quality of airline food.
Sweet Memories: How Jelly Belly Invents Flavors – Veronique Greenwood writes about the business of building flavors
Swallowed by Coke – Tale of fair trade tea company being bought by bevy giant
Lessons Learned as New York Food Critic – Q&A with NY Times food critic, Frank Bruni.
Eureka Moments: Where Culinary Inspiration Comes From – The pastry chef of Le Bernardin offers a guide to discovering insight in the kitchen—whether in haute cuisine or a baked potato