Food and wine are among the consummate pleasures of everyday life. But philosophy throughout its history has largely ignored these pervasive satisfactions. Preoccupied with the life of the mind, the activities of the body were presumed to be quite separate from and inferior to thought. After all, we are biologically predisposed to enjoy salt, sugar, and fat and it takes only a little effort and no cognitive skill to reap their rewards. Since, food and drink are tied to our primitive, animal instinct to survive and socialize, philosophy’s conceit has been to remain chastely untouched by passions that stir likewise in pigs at a trough.
Furthermore, our tastes seem so irredeemably idiosyncratic, subjective, and immune to standards that philosophers have typically decided food and wine could not be systematically studied.
I think all of this is quite misguided. The study of food and wine is cognitively interesting and enhances our enjoyment. Although subjective up to a point, the appreciation of food and wine is no more subjective than the appreciation of painting or music, all of which are profitably understood as subject to standards of evaluation.
Edible Arts—the blog and the newsletter–is devoted to unpacking these dimensions of food and wine that please the palette, the intellect, and the heart.
And we should not be so disparaging to pigs. There is no part of a pig I dislike—although I must confess never to have tried a pressed sow’s ear. There may be a line to draw here some place.