The art of cooking used to be firmly rooted in local traditions. In Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel
Category: Philosophy of Food and Wine
Culinary Fascism?
Time Magazine’s feature story (available only to subscribers) on René Redzepi’s ascendance to the top of the culinary world was interesting, but for reasons that
Why Food and Wine Writing Must Fail
What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, the “brown and yellow meats” served
The Meaning of Wine
Alder Yarrow at Vinography gets the affiliation of wine and art. Wine ultimately embodies connection. The connection between the earth and the sky, or as
Is the Philosophy of Food On the Map Yet?
I came across this ad for a summer course at The Universitat Autònoma de Barcelona on the Philosophy of Food. Here are the topics on
Should Wine Critics Always Taste Blind?
This is a subject of endless debate in the wine world. The argument for tasting blind is that wine tasters are influenced by the price
Exploring the Philosophy of Food and Wine 