Gastronomy Unbound
Robert Brown, Besim Hatinoglu, Joerg Zipprick, Sal PiperThe Restaurant World: Practical and Conceptual
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 43 | Founded | 2 years ago | Last Issue | 15 days ago |
| Active | |||||
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gastronomyunbound.substack.comLatest Issues
Shooting Stars or Why Michelin Bailed On Its Green Ones:
Within three days of each other, Slow Food founder and guiding light Carlo Petrini gave up the ghost and Michelin gave up its Green Stars after a six-year run. It is ironic that this happened so close together, particularly when one compare...
An Open Letter to the New Yorker's Helen Rosner. Re: Her Recent Article about Noma
Dear Helen Rosner,
I have spent a great deal of time reflecting on your recent piece in The New Yorker, “The Real Cost of a Meal at Noma.” It is a poignant reflection; yet it left me profoundly conflicted primarily because it serves as a t...
The Great Devaluation: Is Michelin Killing its Own Legends?
There was a time not so long ago - perhaps 25 years - when the list of France’s three-star chefs was the liturgy of global gastronomy. To be gourmand was to know these names by heart. They were not just chefs; they were institutions. Guérar...
Between Apology and Utopia: The Noma Debate
The recent allegations about Rene Redzepi’s behaviour in the kitchens of Noma have produced an interesting reaction. Almost immediately, two camps emerged. Some chefs rushed to defend Redzepi. Others reacted with genuine anger, arguing that...
Don't Let Puglia Fuglia: Part Three
Nothing pollutes the culinary information space more than restaurant reviews. Other than reviewers with integrity and the gift of masterly prose, you often have to fight your way through pay-for-play or PR agency prose before reading clear,...
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Authors
The writers behind this newsletter.
Art dealer
Award-winning author Joerg Zipprick has explored the world of gastronomy for over four decades. He champions authentic and classic cuisine while sharing his culinary expertise through books published in eight countries.
I am into food and wine. That is all matters for now.
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