Andrew Jefford, as is his wont, wrote an insightful and timely article on what he calls the key question in wine aesthetics: When you treat
Re-Thinking the Aesthetics of Food
Posted originally at Three Quarks Daily It is a curious legacy of philosophy that the tongue, the organ of speech, has been treated as the
Why Wine No Longer Fits the Way We Eat
Wine consumption in the United States has stalled—if not slid quietly down the hill it once climbed with such aspirational fervor. Analysts point to many
Is Wine Too Complex for Words?
We’ve all heard the complaint: wine is too complex, too nuanced, too transcendent. The sensory ballet performed in a glass of Burgundy is supposedly beyond
Why We Love Artisanal Wines
We like to imagine wine as something humans make. A product, crafted. The fruit of labor, skill, and tradition. We talk of “control,” of shaping
Decadence as Destiny
In the opening pages of The Table Comes First, Adam Gopnik offers a simple but unsettling image: a condemned prisoner eating his last meal. And
Exploring the Philosophy of Food and Wine 