Thinking About Food
Robert Brown, Besim Hatinoglu, Sal PiperThe practical and the conceptual in the world of gastronomy. Places, trends, and the information space.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 47 | Founded | 2 years ago | Last Issue | 9 days ago |
| Active | |||||
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gastronomyunbound.substack.comLatest Issues
Making the World Safe For Gastronomy
Because we respect restaurant chefs, the people who work for them, and their family and friends who invest in them, it makes our blood boil when dream-killing chefs turn abusive and dishonest. If we can do some good by not letting miscreant...
Making the World Safe for Gastronomy
August 21, 2026: Michelin Waves a White Flag in Texas.
From “D” (for Dallas) Magazine comes word that for its third annual Texas restaurant guide, Michelin is not holding its customary awards ceremony, instead announcing on October 8 whic...
This Substack is Undergoing a Name Change
“Gastronomy Unbound” is about to become “Thinking About Food”. The new title implies both the anticipation of indulging your hunger by having a good meal, if not just a taste, along with opinions and insights that gastronomy brings forth, w...
The Harvests That Outlive Us
Last year, I was sitting in a small tapas bar in Donostia with my local friend Eukene when our conversation turned to the harvest at Emidio Pepe. I remember remarkably little of what she actually told me. What I remember is Eukene's face as...
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...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Thinking About Food.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Art dealer
I am into food and wine. That is all matters for now.
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