The recent article by Hayes and Pickering in the American Journal of Enology and Viticulture (behind a paywall) has gotten a lot of attention from
Category: Philosophy of Food and Wine
Who’s The Expert?
I have been musing about the nature of tasting expertise (wine and food criticism) in recent weeks (here, here, here, and here); but I don’t
Taste Is a Co-Production
The debate about whether wine tasting has objective standards too often assumes a mistaken picture of how taste works. The mistaken picture is something like
The Sounds of Sweetness
Studies investigating the effect of music on the taste of food and wine keep proliferating. In this recent report, test subjects, when asked to match
Are Raw Meat Fans On a Slippery Slope?
A spate of recent stories (here and here) touting raw meat as the next food trend have me wondering about what is going on: From
Who Do You Believe? The Wine Critic or Your Lyin’ Nose
Do wine critics matter? Isn’t taste subjective? Can there really be wine expertise in the same sense that doctors have expertise at diagnosing diseases and
Exploring the Philosophy of Food and Wine 