I’ve been intrigued by the question of whether there are principles that explain why certain flavors work well together while others don’t. Is it just
Category: Philosophy of Food and Wine
Tasteless Philosophy
Despite being preoccupied with analyzing sensory experience, philosophers have ignored taste, smell, and touch, focusing instead on vision (and to a degree sound) as the
A Debate About Wine as Art
Tom Wark at Fermentation initiated an interesting discussion today about wine considered as an art. He is skeptical: I’m often inclined to wince at these
The Symbolism of Syrup
Have you ever wondered why the most expensive Grade A maple syrup is thin and bland while the good, intensely flavored syrup is labeled Grade
Sound, Vision, Taste and the Fine Arts
One traditional argument opposing the idea that the edible arts are genuine fine arts is that taste and smell are very limited sensory modalities. They
Exploring the Philosophy of Food and Wine 