The smell of food is a remarkably efficient activator of long forgotten memories. The particular smell of a cake or of Mom’s apple pie is
Category: Philosophy of Food and Wine
Civilization and the Smell of Sweaty Saddles
Wine is really difficult to enjoy because its virtues demand opposing, incompatible mental states. Wine tastes good and produces the mild buzz that has a
Is Cooking an Art or Craft?
In his wonderfully eccentric cookbook Eat Me, New York chef Kenny Shopsin writes: I think the difference between art and craft is that in craft
Is Interpreting a Wine Like Interpreting a Work of Art?
Philosophers who think wine and food cannot be works of art often argue that smell and taste, unlike vision and audition, fail to provide a
Do Diners Want Authenticity or Flavor?
Joyce Goldstein, San Francisco chef and author of one of my favorite cookbooks, launched a rant last week that seemed to sum up the current
At a Wine Tasting the Most Important Serving Might Be the Crackers
Did the Sauvignon Blanc in your glass, which was so refreshing in the past, make you pucker like a Victoria’s Secret model? Did the over-oaked
Exploring the Philosophy of Food and Wine 