That perennially momentous issue, the value of tasting notes, popped up again last week among luminaries of the wine writing guild. Keith Levenberg started the
Category: Philosophy of Food and Wine
Art, Focal Practice, and the Culture of the Table
Most art theorists have argued, following Kant, that artifacts are genuine works of fine art only if they have intrinsic value—they must be designed strictly
Form over Function: How is Food Like a Beautiful Building?
One of the most widely held intuitions about the differences between the fine arts and crafts is that genuine works of fine art cannot be
Is Terroir Real or a Marketing Gimmick?
Few terms in the wine world are more controversial than “terroir“, the French word meaning “of the soil”. “Terroir” refers to the influence of soil
Food and Wine that Makes You Cry
As I’ve noted many times, philosophers take a dim view of the capacity of food and wine to evoke emotion. Here is Elizabeth Telfer in
Recipe: Slow-Roasted Pork with Tapenade and Roasted Potatoes
In music, an interval is the difference between two pitches. The type and size of intervals determines the harmonic structure of a musical work. The
Exploring the Philosophy of Food and Wine 