Weekly roundup of great reads on food and wine #68

Here is a thought-provoking read about ordering food online in New York. It is about two savvy entrepreneurs who have created a successful company called Green Summit that is built on the notion that diners do not really care if their food comes from a restaurant that really exists in the real world. It offers menus from eight different virtual menus but the food is prepared in the same two kitchens. Could this be successful elsewhere?

How often do you eat on your desk at lunch? The trend seems to be growing and that is not a good thing. According to an anthropologist the way people eat at work is pretty said. In the 1987 movie ‘‘Wall Street,’’ Gordon Gekko famously remarks, ‘‘Lunch is for wimps.’’ It has proved to be a prescient line in the American workplace, where taking time off for lunch has increasingly become a sign of idleness. But in an economy where the standard task is sitting in front of a computer, lunch is less intuitive and far more optional.

On June 1st, Bordeaux’s newest attraction will open on the banks of the river Garonne: the Cité du Vin, or City of Wine. The  $81 million project is housed in a futuristic building said to be inspired by a snifter of Burgundy swilling around a glass, though it also evokes a cow horn used in biodynamic wine harvesting. This design, by Parisian architects XTU, was chosen from a shortlist of five. Nicknamed the Guggenheim of Wine, the Cité du Vin isn’t aimed at buttressing the reputation of Bordeaux’s local vintages or even that of the region. Rather, it wants to position the city as the capital of winemaking across the world, the only place that brings an industry spanning around 80 countries together in one gleaming new site.

Restaurant guidebook publisher and tire company Michelin just announced its latest batch of stars, unveiling the 2016 rankings for the Nordic countries of Denmark, Finland, Norway, and Sweden. The most notable addition this year: Michelin has handed down two new three-star awards, marking the first three-star ratings to appear in the Nordic Guide.

Here is a tip on how to spend a day in Tokyo.

The following article points at how cuisine in Paris is moving towards another culinary age thanks to chefs that are integrating foreign ingredients into their repertoire with a newfound creativity and confidence.