Tasting Status - A Diner's Tale
Shan MukundanOn food, power, and what we need to build to change both.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 22 | Founded | 3 months ago | Last Issue | 6 days ago |
| Active | |||||
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tastingstatus.substack.comLatest Issues
The Ancient Cooks — The invisible force in our kitchens Part 1
It was a warm summer morning. Me and my wife resigned ourselves to having an upper body workout in our backyard. We made a pact to split the effort by taking turns. It was going to be worth it. You might be wondering what am I talking about...
Rigged Twice
I was scrolling through my Substack app and there it was; one more note which said “If you have less than 100 subscribers, I want to subscribe to every one of you. Drop me a message regarding what you write about.” There were already 300 re...
The Ceiling That Does Not Move
It happened again. I woke up incompletely with this pounding headache. But somehow my sleep wrestled it down to numbness until it could not anymore. I woke up finally with this vague listlessness. My mind was unfocused and wanting not to be...
The Ship of Theseus Menu — Part 3: Chicken Tikka Masala
I was beckoned by my son who had just entered medical school for some home made food. I know I spoil him but more importantly I love to cook for him. But this time I also had an unusual addition, my friend’s daughter who was healing from sp...
The Sense That Has No Alphabet
I am a curious individual with a scientific temper and rigor, and wine has been something I have always wanted to conquer from a rationalist point of view. I have always rendered the field as a subjective phenomenon and had been very skepti...
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
An honest diner with deep passion for food and its makers. Building with you the democratic alternative to food elitism, as I think out loud about food, wine, power, and the science underneath both, and what it takes to change the status quo.
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