Posted originally at Three Quarks Daily. In philosophical debates about the aesthetic potential of cuisine, one central topic has been the degree to which smell
Category: Philosophy of Food and Wine
Accounting for Taste
Originally published at Three Quarks Daily. This post is not about wine or food specifically, but everything I say here about art and aesthetics applies
The Problem of Good Taste
What precisely is good taste? It can’t be merely a sense for what is appropriate given contemporary social norms because people who are alleged to
Celebrating Wine
In the midst of the seemingly declining prospects and sour mood of the wine industry, Eric Asimov pens a righteous paean to the joys of
Should Blind Tasting Be the Standard for All Wine Criticism?
Blind tasting, in which the taster lacks knowledge of the producer and/or price and in some cases the variety and region, is thought to be
Who Needs Objectivity? It’s Style that Matters
The 18th Century German philosopher Immanuel Kant argued that when we make aesthetic judgments about what is beautiful, we rightfully expect others to agree with
Exploring the Philosophy of Food and Wine 