“To each his own”. “One man’s meat is another man’s poison.” Platitudes about disagreement over taste are a “dime a dozen”, as numerous as platitudes
Category: Philosophy of Food and Wine
Release Day!
It has finally arrived. My book American Foodie: Taste, Art and the Cultural Revolution goes on sale today. Americans no longer eat to live; we
Constant Craving
There is fascinating new research on pleasure that has a bearing on how we understand taste. Neuroscientist Dr. Kent Berridge has been arguing that the
The Food Revolution is Taking Prisoners
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
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
Exploring the Philosophy of Food and Wine 