About

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.

Profile 2Written and Edited by Dwight Furrow, Ph.D,
CSW (Certified Specialist of Wine), WSET Advanced Level (Wine and Spirits Educational Trust)

I am Emeritus Professor of Philosophy at San Diego Mesa College and I write on the Philosophy of Food and Wine, Ethics, Political Philosophy, and Aesthetics. My book on the philosophy of food entitled American Foodie: Taste, Art and the Cultural Revolution is available from Rowman Littlefield Publishers.

 I am a columnist for Sommelier Insight the newsletter for wine, restaurant, and event professionals and a monthly contributor to Three Quarks Daily, a blog dedicated to science, history, the arts, and philosophy. I also conduct seminars and tastings and evaluate wine for The Sommelier Company.

Contact Edible Arts at dwightfurrow at gmail dot com.

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5 thoughts on “About”

  1. 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.

    • Dwight Furrow said:

      Hi Tracy,

      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.

      Regards,

      Dwight

  2. 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/

  3. Kevin Storm said:

    Thank you. Please join and enjoy Cannabis Achievers of the World! on Facebook

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