In the art world there has long been a debate between two methods for approaching a work—an empiricist approach vs. a contextualist approach. There is
I Don’t Know What to Say
Jennie Cho Lee MW posted this photo on her twitter feed with the following text: Yes you are seeing correctly – Korean fried chicken with
Like Liquid Rags in Your Mouth
Hands down, this article in Financial Times by Tamlyn Currin (who writes for Jancis Robinson) is the best thing I’ve read on the vexed topic
Why Are Philosophers Skeptical about Taste?
Among philosophers who think about art and aesthetics, the position of food and wine is tenuous at best. Food and wine receive little discussion compared
Drinking is Thinking
That is the opening sentence in Eric Azimov’s NY Times article “Four Ways to Think about Wine.” (Behind a paywall.) I couldn’t agree more. As
Praising the Competition
Robert Joseph at Wine Business International points to a really fascinating study that makes perfect sense when you think about it. Two sets of consumers
Exploring the Philosophy of Food and Wine 