Our interest in food begins as a necessity, and we tame it so it becomes a civilized want that can be appreciated for its aesthetic
Category: Art and Wine
Winemaking: Science or Art?
Winemaking has undergone a scientific revolution over the past several decades. Young winemakers now graduate from university programs laden with chemistry courses. Sugar levels in
Wine and Food That Makes You Cry
Can wine or food express emotions? It seems obvious that they can but philosophers have tended to disagree. Here is Elizabeth Telfer in her book
Must You Like a Wine in Order to Appreciate It?
In his essay in the philosophy journal Erkenntnis, David Sackris argues that in order to appreciate a wine, you must like it. He will use
How is Wine Criticism Like Art Criticism?
Art and literary criticism oscillate between two approaches to a work. Historicism focuses on a work’s history and origins and the process through which it
Emerging Science Conflicts with Traditional Views of Taste and Smell
The view that wine and food lack the cognitive dimension characteristic of genuine aesthetic appreciation is getting more difficult to defend. For much of the
Exploring the Philosophy of Food and Wine 