There are job skills and then there are, well, Andrew Jefford calls them gladiator skills. In describing the demands of the recently held Best Sommelier
Why We Have No Theory of Gastronomy
Posted originally at Three Quarks Daily The term “gastronomy” has no agreed-upon, definitive meaning. Its common meaning, captured in dictionary definitions, is that gastronomy is
Thinking With the Stomach
Questions about how one should live animated the early days of philosophy. From the ancient Greek and Roman philosophers through the Middle Ages, questions about
Wine and Health Redux
This article by Tim Requarth in Slate is one of the better articles on wine and health that I have come across. It tells the
Whither Typicity?
I have always been ambivalent about typicity as a value in appreciating or evaluating wines. In wine tasting, “typicity” refers to the degree to which
A Post Glou Glou World
Earlier this week in a post about the potential of commercial, natural wine, I lamented the fact that natural wine has become identified with simple,
Exploring the Philosophy of Food and Wine 