The great 19h Century agnostic Robert Green Ingersoll said “courage without conscience is a wild beast.” This wine appears to be acquiring a conscience because
My Talk on the Aesthetics of Food and Wine
For San Diego friends of Edible Arts, I will be giving a public talk next Tuesday, February 26, sponsored by the San Diego Philosophy Forum.
Amuse Bouche
News from the world of food and wine that you might have missed this week. Chef Richard Rosendale recounts his experience as captain of the
Recipe: Gargouillou: A Test of the Flavor Pairing Theory
Spring is just around the corner. Even if you’re socked in with snow, this dish will give you hope. Gargouillou is a classic dish of
Subjective Tastes and Mixed Messages: Is the Wine Industry Harming its Image?
This post from Steve Heimoff got me thinking about how the wine industry steps on its message when writers and salespersons insist that wine tasting
Budget Wines: Bogle Cabernet Sauvignon 2010 vs. Barefoot NV Cabernet
After sampling Bordeaux, Burgundy, and Rioja over the past week it’s time for a reality check—a battle of the supermarket wines, the wines that the
Exploring the Philosophy of Food and Wine 