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
Category: Philosophy of Food and Wine
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
People With No Taste Shouldn’t Write about Food or Wine
One of my favorite pastimes is exposing Roger Scruton’s senseless twaddle about taste, which he deploys in the service of denying the artistry of food
Greatness in a Wine: Is it Personal?
Joe Roberts AKA 1Wine Dude raised the most pressing of philosophical questions. What is greatness in a wine? A good question but Roberts’ answer is
Exploring the Philosophy of Food and Wine 