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 at a time.
I’m a 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.