Philosophy has been an ongoing enterprise for at least 2500 years in what we now call the West and has even more ancient roots in
Category: Philosophy of Food and Wine
Wine Brands and Friendship
Alphonso Cevola’s post last week on the future of Italian wine got me thinking more about the aesthetics of branding, which I wrote about recently.
Why Wine and Food Writing Matters
Food writer Monica Bhide posed the question of the value of food writing via a email from a student soliciting career advice. The student wondered
The Winemaker as Artist
In Club Oenologique, Harry Eyres does a decent job of covering the question of whether winemakers are artists. Along the way he exposes several fallacies
Are Small Wineries Better? It’s Really about the Culture
A story with a certain narrative arc has captured the fancy of wine lovers. It is a tale of small, artisanal wineries grappling with their
On Jamie Goode’s Wine Tasting with the Triune Brain
Jamie Goode’s recent post on wine tasting and the triune brain is theoretically suspect but practically insightful. The triune brain refers to a theory from
Exploring the Philosophy of Food and Wine 