My monthly column at Three Quarks Daily is up, in which I argue that the Philosophy of Food will save your life.
Category: Philosophy of Food and Wine
Why “Terroir Wines” can be Works of Art
Recently, the usually reliable Andrew Jeffords began a blog post on wine tasting with a bit of oft-repeated nonsense: Winegrowing is not artistic composition: a
Why is it Important to Think about Food and Wine?
There are lots of hard problems that require our thoughtful attention—poverty, climate change, quantum entanglement, or how to make a living, just for starters. But
Meat Eaters Take Heart
The news about the future of meat consumption is all bad. It is cruel to animals, excessively resource intensive, damaging to the environment, and produces
Wine Critics and Their Biases
Wine writer Jamie Goode raises a key question about wine criticism—should critics allow personal style preferences to influence their judgment? He thinks style preferences inevitably
Ideology and Wine: Why Arguments are Good for the Soul
The pop and sizzle of wine’s ideological battles reminds us that wine is not just a beverage. A few weeks ago Robert Parker took a
Exploring the Philosophy of Food and Wine 