The idea that food and wine can be as deeply meaningful as painting or music has not received much support from our intellectual traditions. Plato argued that the appetites were a ravenous monster threatening to overwhelm our sweet reason, and most thinkers have dutifully followed Plato’s disparagement of the “lower” senses, treating them as unworthy of serious attention.
The Edible Arts blog is committed to re-evaluating that
tradition one meal and one wine at a time.
Written and Edited by Dwight Furrow, Ph.D,
CSW (Certified Specialist of Wine), WSET Advanced Level (Wine and Spirits Educational Trust)
Dwight Furrow is Emeritus Professor of Philosophy at San Diego Mesa College in San Diego, California. He received his Ph.D. in Philosophy from University of California, Riverside in 1993 and specializes in the philosophy of food and wine, aesthetics, and ethics. Although he has written on many topics in philosophy, more recently he has been puzzled by the latest Pinot Noir to cross his desk. He is the author of Beauty and the Yeast: A Philosophy of Wine, Life, and Love and American Foodie: Taste, Art, and the Cultural Revolution. He is certified by the Society of Wine Educators and owns an advanced level certification from WSET. (Wine and Spirits Educational Trust) Professor Furrow is the author of Edible Arts, a blog devoted to food and wine aesthetics; Roving Decanter, a food, wine, and travel blog; and is a monthly contributor to Three Quarks Daily. He is also written many books and professional journal articles about ethics and social philosophy.
When not teaching, Dwight and his wife Lynn travel throughout the U.S. and the world looking for interesting wine and food experiences.
Contact Edible Arts at dwightfurrow at gmail dot com.
I like your blog concept, Duane.
Do you by any chance have an intriguing autumn soup recipe? I’m collecting autumn soups from the blogging community. If you post a comment and a link on my blog post scheduled to publish on Friday, September 7th (be sure to comment, if you just put a link WordPress will think you’re a spammer); I’ll put a link to and note about your blog in the main section of my upcoming October post about community and soup. My post this Friday is called Hambone, Hambone, Pea Soup (and comments will be open for at least 2 weeks, so there’s no huge rush). Thanks for considering this.
I enjoy your blog as well. I was born and raised in Maine; reading about New England does make me a bit homesick (until I think about the winters)
As it happens, I have a soup recipe going up this week–a simple bean and garlic soup, which is ideal for autumn.
I’ll be sure to check out your post on Friday.
Thanks for the invitation.
Thank You Dr. Furrow for mentioning Wool Growers in the story of Woolgrowers: Basque Cooking in the U.S. https://foodandwineaesthetics.com/2013/12/05/woolgrowers-basque-cooking-in-the-u-s/. I have archived your story on our website – http://woolgrowers.net/press/woolgrowers-basque-cooking-in-the-u-s/
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