Cooking is rarely treated as metaphysics—but perhaps it should be. In the kitchen, we are not merely transforming ingredients; we are staging worlds. Time, intention,
Category: Philosophy of Food and Wine
A Glass Against the Machine
There’s something tragicomic about the fact that wine consumption is declining just as we need it most. Here we are, deep in the decadent delirium
On Pleasure, Food, and the Moral Meaning of Flavor
Published initially at Three Quark Daily. In a culture oscillating between dietary asceticism and culinary spectacle—fasts followed by feasts, detox regimens bracketed by indulgent food
Flavors That Offend: The Aesthetic Function of Disgust
The culinary world thrives on pleasure and refinement. But some of the most revered dishes flirt deliberately with revulsion. From stinky tofu’s fetid allure to
Palate as Palimpsest: How Memory Shapes the Taste of the Present
A palimpsest is a manuscript on which the original writing has been erased to make room for new writing but of which traces of the
The Dilemma of Deliciousness: When Taste Outruns Meaning
There’s a peculiar kind of failure that befalls the gastronomic thinker—not a failure of taste, but of attention. It happens, perversely, in the presence of
Exploring the Philosophy of Food and Wine 