Interest in food has exploded in the past decade in the U.S. America has found its palate after being a food wasteland for much of
Category: Philosophy of Food and Wine
Celebrating Home Cooks
When we think of creativity in the kitchen, we usually have in mind the great master chefs such as Thomas Keller or René Redzepi. But
Terrible Eating
One of the objections to food as art is that food acquires meaning in a fundamentally different way than does art. According to this argument,
Tasting Notes and the Poetry of Wine
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
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
Exploring the Philosophy of Food and Wine 