음식 is fundamental. But there’s much 더 많이 to 음식 than our daily sustenance. Where does it come from? How is it produced? What does it mean to put fork to plate? Culinate is a place for those who care about these questions.
Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately 더 많이 rewarding—approach.
Michael Bauer, SF Chronicle 음식 critic dares to ask the question, "Is San Francisco a better 음식 town than New York?". Entertaining read and a fascinating debate.