Most philosophers who write on the arts take a dim view of food and wine as genuine fine arts. Aside from Carolyn Korsmeyer, who is
Category: Philosophy of Food and Wine
Food Pairing Theory on the Ropes?
Food pairing theory asserts that foods that share flavor molecules go well together. The more flavor molecules they have in common the more we like
Great Wines Think Alike
As a wine writer engaged in wine criticism, I taste a lot of wine. Some of it is dreadful, most is enjoyable but ordinary, occasionally
Pâté, Dog Food and Fine Wine—It’s All Good
David White wants wine lovers to relax about those studies purporting to show that even wine experts can be systematically fooled about what their tasting.
The Art of Winemaking
Many people argue that wine cannot be an art because good winemaking is all about growing great grapes—there is nothing artistic about that. I take
No. Science Won’t Destroy the Art of Wine
This article in Cosmos magazine is a fascinating and very readable account of new research into the origins of terroir, the regional differences in soils
Exploring the Philosophy of Food and Wine 