Gastronomy Unbound
Robert Brown, Jorge Guitián, Besim Hatinoglu, Joerg Zipprick, Sal PiperThe Restaurant World: Practical and Conceptual
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 37 | Subscribers | Read | gastronomyunbound.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Yes, Virginia. Man Can Live by Brodetto Alone
Hardly much time goes by without my thinking of the brodetto I ordered twelve years ago at Uliasse, the highly-rated restaurant in Senigallia in Italy’s Marche region. I was so overwhelmed by the variety of seafood and intensity of the brot...
Where’s the Chef?
I have recently come across a post on my Instagram feed. The person I follow shared a reply from a top sushi venue in New York responding to a booking inquiry, saying they cannot guarantee chef’s presence on a specific day. Instead they sug...
Michelin's Ageism Strikes Again
> Now it is in Switzerland that another Michelin folly is unfolding — one of those mysterious decisions for which the guide has become notorious — and it is changing the fate of yet another esteemed chef.
Wine Meets Umami
Japan has a way of overwhelming you. A few days feel like weeks: train stations thrum with precision, neon reflections pulse against the night, and meals arrive with flavours that force you to rethink everything you thought you knew about f...
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Authors
The writers behind this newsletter.
Art dealer
Libros, gastronomía, música. Textos largos y carreteras secundarias.
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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