In response to my post earlier this week on why people find wine intimidating, Paul Wagner commented: I often compare the world of wine to
Category: Philosophy of Food and Wine
The Difference Between Home Cooking and Restaurant Cooking
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Christian Krautkramer in Food and Philosophy:
Contemplation and Desire: The Case of Food and Wine
As I noted in a post last month, one of the main arguments against taking the aesthetics of food and wine seriously is that “mouth
How to Appreciate a Wine: Two Methods
In the art world there has long been a debate between two methods for approaching a work—an empiricist approach vs. a contextualist approach. There is
Like Liquid Rags in Your Mouth
Hands down, this article in Financial Times by Tamlyn Currin (who writes for Jancis Robinson) is the best thing I’ve read on the vexed topic
Why Are Philosophers Skeptical about Taste?
Among philosophers who think about art and aesthetics, the position of food and wine is tenuous at best. Food and wine receive little discussion compared
Exploring the Philosophy of Food and Wine 