My soon-to-be-released book American Foodie: Taste, Art, and the Cultural Revolution makes the case that the food revolution in the U.S. is broad and deep
Category: Philosophy of Food and Wine
Wine Tasting and Objectivity
I pulled together all of last week’s deliberations on wine and objectivity plus several new wrinkles for my Three Quarks post this month. If you
Is Wine Flavor in the Wine or in the Mind Part 2
Yesterday I linked to and briefly discussed an interesting interview with Barry Smith, a philosopher who works on taste and flavor perception and is a
Is Wine Flavor in the Wine or in the Mind Part 1
Last week Jamie Goode interviewed philosopher Barry Smith on the topic of wine and the objectivity of flavor. I haven’t waded into these waters in
How to Identify a Wine of High Quality
Any discussion of wine quality must begin with a distinction between commodity wines and premium or fine wines. Commodity wines usually sell for under $15,
Wine and the Metaphysics of Time
If you’ve been reading this blog you know I love well-preserved aged wines. But there is more to aged wines than just flavor. My essay
Exploring the Philosophy of Food and Wine 