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 Almost everyone connected to the world of wine has a story about their “aha” experience, the precise moment when they discovered there was something extraordinary about wine. For some that moment is a sudden, unexpected wave of emotion that overcomes them as they drink a wine that seems utterly superior to anything…
by Dwight Furrow Black Square, Malevich 1923 However, traditional Western aesthetics apparently demurs on this point since it enshrines complexity as a fundamental aesthetic value. Works of art are considered great if they repay our continued attention. Each new contact with them reveals something new, and this information density and the way it is organized…
by Dwight Furrow We who are absorbed in the philosophy of wine are usually preoccupied by questions about objectivity, meaning, the nature of taste, aesthetic properties, and other exotica that surround this mysterious beverage. But wine considered as an aesthetic object can never be wholly severed from the commercial aspects of wine, and no philosophy…
by Dwight Furrow In grasping the role of art in contemporary life, one noteworthy theme is the process of artification. “Artification” occurs when something not traditionally regarded as art is transformed into art or at least something art-like. As far as I know, the term was first used in a Finnish publication by Levanto, Naukkarinen,…
by Dwight Furrow I recently finished reading Hemingway's A Farewell to Arms on the same day in which the utter hopelessness of our political situation became obvious, as the “beacon of liberty” accelerates its descent into fascism. The final passages of the book didn't help my mood much. In Hemingway's masterpiece, the drudgery and pointlessness…
by Dwight Furrow Plunging into a bowl of chili differs from a dog's dinner only by degrees. Slobbering, slurping, and gnashing, the dense but yielding meat mingles with the earthiness of dried peppers. The gathering heat pleads to be chased with a swallow of cold, bitter beer that cuts the tension with a flood of…
by Dwight Furrow For much of the 20th Century, the U.S. was a culinary backwater. Outside some immigrant enclaves where old world traditions were preserved, Americans thought of food as nutrition and fuel. Food was to be cheap, nutritious (according to the standards of the day) and above all convenient; the pleasures of food if…
by Dwight Furrow This is what it is to go aright, or to be led by another into the mystery of Love: one goes always upwards for the sake of this Beauty starting out from beautiful things and using them like rising stairs…. (211 c-d, Plato's Symposium) We throw the word “love” around without really…
by Dwight Furrow Nature is not disappearing; it's just hiding in your salad bowl. Throughout most of human history human beings were utterly dependent on nature and everything about human life was determined by it. Adapt or die was the imperative that governed all life and so nature seemed infinite and without measure, a fact…
by Dwight Furrow The vexed question of wine tasting and objectivity popped up last week on the Internet when wine writer Jamie Goode interviewed philosopher Barry Smith on the topic. Smith, co-director of CenSes – Center for the Study of the Senses at University of London's Institute of Philosophy, works on flavor and taste perception…
by Dwight Furrow In matters of love we have a Euthyphro problem (so-called because an early version of the problem is raised by Plato in his dialogue Euthyphro). Do I love my wife because I think she's beautiful or do I think she's beautiful because I love her? Replace beauty with any other virtue and…
by Dwight Furrow Wine is useless. It bakes no bread, does no work, and solves no problem. The alcohol loosens tongues and serves as social lubricant, but wine is an inefficient delivery system for alcohol—there are faster, cheaper ways of getting drunk. No one needs wine. Wine does nothing but give pleasure. Love of wine…
by Dwight Furrow There are many sound arguments for drastically cutting back on our consumption of meat—excessive meat consumption wastes resources, contributes to climate change, and has negative consequences for health. But there is no sound argument based on the rights of animals for avoiding meat entirely. Last month, Grist's food writer Nathanael Johnson published…
by Dwight Furrow According to some theories of art, for something to be a work of art it must have meaning. It must be about something and represent what it is about. Last month, on this blog, I argued that some culinary preparations are works of art when they perform this representational function, much to…
by Dwight Furrow One of the main hurdles confronting the view that fine cuisine is a fine art is to say what fine cuisine is about. Paintings refer to something beyond the painting and thus a painting can have meaning and can be interpreted. What do dishes refer to? Are they just flavor combinations that…
by Dwight Furrow It's not like “reading tea leaves”. Fermented grape juice will not foretell the future. But wine does tell a story if you speak its language. Now, I'm not getting all mystical here by attributing linguistic ability to fermented grape juice. The story a wine tells is quite concrete and palpable like mud…
by Dwight Furrow When we eat, if we pay attention at all, we focus on the pleasures of flavor and texture. But some meals have a larger significance that provokes memory and imagination. So it is with comfort food–the filling, uncomplicated, soft, and digestible comestibles that haunt our consciousness with thoughts of security, calm, nourishment,…
by Dwight Furrow In many traditional wine regions of the world wine, like food, has been a marker of identity. Wine, when properly made, expresses the character of the soil and climate in which grapes are grown, and the sensibilities of the people who make and consume it. Thus, it is a form of cultural…
by Dwight Furrow Herb Alpert and the Tijuana Brass 1965 My first intimation that food and romance were related The connection between food and romance has become a cliché, especially around Valentine's Day when even the most desultory couple manages to build a castle with a box of chocolate. But the connection is in fact…
by Dwight Furrow Atelier Crenn A Creation of Chef Dominique Crenn In the humdrum course of daily life, we tend to ignore most of the objects we encounter. We focus only on what will break down or threaten us if we aren’t paying attention and neglect anything that is in its proper place benignly performing…