In the philosophical literature on wine tasting there is a debate about whether wine knowledge about regions, varietals, etc. improves our ability to taste. According
Category: Food Science
Why?
“We can turn water into wine in 15 minutes.” So claims the Ava Winery, a San Francisco start-up that is making synthetic wine without grapes
Flavor is Not Only in the Brain
Harold McGee is a fine food scientist and writer but even he fails into lazy talk when discussing the philosophy of food. In his article
Wine, Scientism and Specialization
I complained recently about Mark Mathews new book Terroir and Other Myths of Winegrowing, arguing that it’s obvious to anyone with a passing acquaintance with
Pink Slime and Robot Chefs
The libertarian shill for industrial food, Jayson Lusk, is back with a new book, this time defending “pink slime”, the meat filler made from beef
Wine, Health and the New Victorians
I don’t post much about the health effects of wine because I don’t know what to think about the issue. There have been lots of
Exploring the Philosophy of Food and Wine 