Some readers may remember the food world of the 1950’s in the U.S. In my lower-middle class New England family, a piece of well-done beef
Taste, Representation, and the Art of Cuisine (Part 2)
Posted originally at Three Quarks Daily Much philosophical writing about food has included discussions of whether and why food can be a serious aesthetic object,
For Thanksgiving, Change How You Think about Wine Pairing
Thanksgiving is almost upon us and that means endless posts about what wines to pair with the big dinner. The answer from my point of
Does Food Express Emotion?
The great French chemist and gastronomist Hervé This has a lot of interesting things to say about cuisine in his many books, but he sometime
Writing Restaurant Reviews is Difficult and Uninspiring
Jamie Goode takes a break from writing wine reviews to think about writing restaurant reviews, and he rightly claims it is a very difficult job.
A Rebuke to Neo-Prohibitionists
In debates about the health effects of moderate wine drinking, the psychological and intellectual benefits of wine are seldom discussed. In an essay entitled “You’ll
Exploring the Philosophy of Food and Wine 