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
Category: Philosophy of Food and Wine
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
Drinking is Thinking
That is the opening sentence in Eric Azimov’s NY Times article “Four Ways to Think about Wine.” (Behind a paywall.) I couldn’t agree more. As
Wine and the Many Sides of Beauty
Some wines have the status of classic works of art: First growth Bordeaux; Burgundy Grand Cru; or, well aged Giacomo Conterno Barolo to name a
Exploring the Philosophy of Food and Wine 