Dwight Furrow is Professor of Philosophy at San Diego Mesa College in San Diego, California. He received his Ph.D. in Philosophy from University of California, Riverside in 1993 and specializes in the philosophy of food and wine, aesthetics, and ethics. Professor Furrow is the publisher and author of Edible Arts, a blog devoted to food and wine aesthetics. He is also the author of Ethics: Key Concepts in Philosophy, Reviving the Left: The Need to Restore Liberal Values in America, Against Theory: Continental and Analytic Challenges in Moral Philosophy and many professional journal articles, op-ed pieces, and magazine articles on issues in ethics and political philosophy. He can be reached through the Edible Arts blog. Email: dwightfurrow [at] gmail [dot] com
by Dwight Furrow Does philosophy have anything to tell us about problems we face in everyday life? Many ancient philosophers thought so. To them, philosophy was not merely an academic discipline but a way of life that provided distinctive reasons and motivations for living well. Some contemporary philosophers have been inspired by these ancient sources…
by Dwight Furrow Today “skepticism” has two related meanings. In ordinary language it is a behavioral disposition to withhold assent to a claim until sufficient evidence is available to judge the claim true or false. This skeptical disposition is central to scientific inquiry, although financial incentives and the attractions of prestige render it inconsistently realized.…
by Dwight Furrow If philosophy is not only an academic, theoretical discipline but a way of life, as many Ancient Greek and Roman philosophers thought, one way of evaluating a philosophy is in terms of the kind of life it entails. On that score, if we’re playing the game of choose your favorite ancient philosopher,…
by Dwight Furrow One of the more remarkable developments in popular philosophy over the past 20 years is the rebirth of stoicism. Stoicism was an ancient Greek and Roman philosophy founded around 300 BCE by the merchant Zeno of Citium, in what is now Cyprus. Although, contemporary professional philosophers occasionally discuss Stoicism as a form…
by Dwight Furrow For many of the ancient philosophers that we still read today, philosophy was not only an intellectual pursuit but a way of life, a rigorous pursuit of wisdom that can guide us through the difficult decisions and battle for self-control that characterize a human life. That view of philosophy as a practical…
by Dwight Furrow Among the ideas in the history of philosophy most worthy of an eye-roll is Aristotle’s claim that the study of metaphysics is the highest form of eudaimonia (variously translated as “happiness” or “flourishing”) of which human beings are capable. The metaphysician is allegedly happier than even the philosopher who makes a well-lived…
by Dwight Furrow Many works of art seem to be about something. Even if they don’t convey a clear message, they nevertheless invite thought about a subject matter and thus can be said to represent an object, process, or state-of-affairs. Does this language of representation help clarify the sense in which some wines can be…
by Dwight Furrow Philosophy, as we teach it in the U.S. and Europe, originated in Ancient Greece, specifically in the person of Socrates who wandered the marketplace tormenting fellow citizens with incessant questions and losing his life for his efforts. For Socrates, there was one overriding question that not only defined philosophy and distinguished it…
by Dwight Furrow Theories that specify which properties are essential for an object to be a work of art are perilous. The nature of art is a moving target and its social function changes over time. But if we’re trying to capture what art has become over the past 150 years within the art institutions…
by Dwight Furrow It seems as if everyone in the wine industry proclaims that wine tasting is subjective. Wine educators encourage consumers to trust their own palates. “There is no right or wrong when tasting wine,” I heard a salesperson say recently. “Don’t put much stock in what the critics say,” said a prominent winemaker…
by Dwight Furrow Wine and music pairing is becoming increasingly popular, and the effectiveness of using music to enhance a wine tasting experience has received substantial empirical confirmation. (I summarized this data and the aesthetic significance of wine and music pairing last month on this site.) But to my knowledge there is no guide to…
by Dwight Furrow The evidence that pairing music with wine can enhance one’s tasting experience continues to mount since I last visited this topic in 2017. A research team headed by Q.J. Wang showed that, in a winery tasting room, wines tasted with a soundtrack chosen to enhance oak-derived flavors were rated as significantly fruitier…
by Dwight Furrow For many wine lovers, understanding wine is hard work. We study maps of wine regions and their climates, learn about grape varietals and their characteristics, and delve into various techniques for making wine, trying to understand their influence on the final product. Then we learn a complex but arcane vocabulary for describing…
by Dwight Furrow Epistenology: Wine as Experience is a peculiar name for a peculiar book, although its peculiarities make it worth reading. Coined by the author, Nicola Perullo, Professor of Aesthetics at University of Gastronomic Science near Bra, Italy, the term “Epistenology” is a portmanteau blending enology, the study of wine, with epistemology, the philosophical…
by Dwight Furrow Philosophy has been an ongoing enterprise for at least 2500 years in what we now call the West and has even more ancient roots in Asia. But until the mid-2000’s you would never have encountered something called “the philosophy of wine.” Over the past 15 years there have been several monographs and…
by Dwight Furrow Last month I argued that wine tasting notes don’t give us much information about how a wine tastes. Most tasting notes consist of a list of aromas that are typical for the kind of wine being described. But we can’t infer much about quality or distinctiveness from a list of typical aromas.…
by Dwight Furrow Look on the back label of most wine bottles and you will find a tasting note that reads like a fruit basket—a list of various fruit aromas along with a few herb and oak-derived aromas that consumers are likely to find with some more or less dedicated sniffing. You will find a…
by Dwight Furrow What did the wines that stimulated conversation in Plato’s Symposium taste like? Or the clam chowder in Moby Dick, or the “brown and yellow meats” served to Mr. Banks in To the Lighthouse? Or consider this repast from Joyce’s Ulysses: Mr. Leopold Bloom ate with relish the inner organs of beasts and…
by Dwight Furrow A life in which the pleasures of food and drink are not important is missing a crucial dimension of a good life. Food and drink are a constant presence in our lives. They can be a constant source of pleasure if we nurture our connection to them and don’t take them for…
by Dwight Furrow I often hear it said that, despite all the stories about family and cultural traditions, winemaking ideologies, and paeans to terroir, what matters is what’s in the glass. If a wine has flavor it’s good. Nothing else matters. And, of course, the whole idea of wine scores reflects the idea that there…