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
Category: Philosophy of Food and Wine
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
Food, Art, and Impermanence
The experience of transience and of the mortality of things can be profoundly moving and in itself a kind of aesthetic experience. Both Japanese art
The Yoga of Wine and Food
Among the many interesting comments made in the discussion after my talk last week on food and meaning, one keeps reverberating and growing in stature
Kant, Imagination, and Molecular Gastronomy: Why Kant Was Wrong Part 2
One reason for denying that food and wine are proper objects of aesthetic attention comes from the German philosopher Kant who argued that food and
Subjective Tastes and Mixed Messages: Is the Wine Industry Harming its Image?
This post from Steve Heimoff got me thinking about how the wine industry steps on its message when writers and salespersons insist that wine tasting
Exploring the Philosophy of Food and Wine 