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
Category: Philosophy of Food and Wine
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
Re-Thinking the Aesthetics of Food
Posted originally at Three Quarks Daily It is a curious legacy of philosophy that the tongue, the organ of speech, has been treated as the
Why We Love Artisanal Wines
We like to imagine wine as something humans make. A product, crafted. The fruit of labor, skill, and tradition. We talk of “control,” of shaping
Exploring the Philosophy of Food and Wine 