In my Three Quarks essay this month—When Is A Meal Like a Van Gogh?—I point out the similarities between painting and cooking.
Category: Philosophy of Food and Wine
Is Home Cooking on the Decline?
The conventional wisdom, often repeated by leading pundits in the food world, is that home cooking is disappearing with deleterious consequences to our health and
Food and the Fine Arts
The German philosopher Immanuel Kant has, arguably, been the most important philosopher in the tradition when it comes to questions about art and aesthetics. And
Why Cook on Thanksgiving?
Historian Tom Albala asks a good question: With all the challenges and time compression of modern life, the decline of the home cooked meal and
Enjoyment and Contemplation
Now that food has become an object of discourse rather than a taken-for-granted necessity, it has also become the focus of myriad ideological crosscurrants—vegan vs.
The Essence of American Food
In Priscilla Ferguson’s otherwise interesting book about the language of food, entitled Word of Mouth: What We Talk About When We Talk About Food, she
Exploring the Philosophy of Food and Wine 