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
Category: Food Science
Flavor, Memory, and Emotion
The smell of food or wine is a remarkably efficient activator of distant memories. The particular smell of Mom’s apple pie is capable of calling
On Aroma and Emotion
Over the past several weeks, I’ve been digging into microbiologist Malfeito-Ferreira’s literature survey on holistic wine tasting. One of the more interesting dimensions of his
The Future of Meat Has Arrived
This is a big deal. Chicken bites are made from meat grown in a laboratory. The “chicken bites”, produced by the US company Eat Just,
The Neo-Prohibitionists are Back
The wine industry really needs to take this seriously. For 25 years, the U.S. government’s recommended dietary guidelines for alcohol consumption have urged moderation, mentioning
A Fundamental Mistake about Subjectivity in Wine tasting
I keep seeing this inference in discussions about subjectivity in wine tasting by people who should know better. Gordon Shepherd makes it in his book
Exploring the Philosophy of Food and Wine 