Contrary to what some of you might believe from this blog I do have quite a few interests beyond food... promise! Strangely though, wherever I turn my head food seems to pop up.
Take science: it is my job and definitely one of my favourite subjects. Apart the many very specialised journals I have to read on the job, I'm an avid reader of NewScientist magazine, simply the coolest "generic" science magazine out there. Strangely it is stuffed with food news, like last week's interview with Harold McGee, that seem to catch my attention more than the pure science stuff. While browsing their news pages of their web-site, for example, I ran into an interesting column on wine-cheese pairing : essentially the juice of the story is that wine-cheese pairing just don't work. But is it true?