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 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…
by Dwight Furrow from the San Francisco restaurant Atelier Crenn 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 to painting or music, and when they are discussed, most philosophers are skeptical that food and wine belong in the…
by Dwight Furrow Food begins as a necessity and we tame it so it becomes a civilized want that can be appreciated for its aesthetic qualities. But wine is a different matter. Wine is not a necessity. Many people neither drink wine nor any sort of alcohol, and for most people who do indulge, it…
by Dwight Furrow Food is part of nearly every aspect of social life. Both our biological families and the families we choose coalesce around food. We converse with friends over coffee, tea, a snack or a glass of wine. Going to lunch or dinner with friends is the dominant mode of socializing in modern life.…
by Dwight Furrow Wine tasting has become one of the favorite playthings of the media with articles appearing periodically detailing a new study that allegedly shows wine tasters to be incompetent charlatans, arrogantly foisting their fantasies on an unsuspecting public. But these articles seldom reflect critically on their conclusions or address the question of what…
by Dwight Furrow The world of food and wine thrives on a heavy dose of nostalgia. Culinarians (“foodies'” in the vernacular) chase down heritage tomatoes, ferment their own vinegar, and learn to butcher hogs in the name of “how things used to be” before the industrial food business created TV dinners and Twinkies. As we…
by Dwight Furrow Few terms in the wine world are more controversial than “terroir”, the French word meaning “of the soil”. “Terroir” refers to the influence of soil and climate on the wine in your glass. But the meaning of “terroir” is not restricted to a technical discussion of soil structure or the influence of…
by Dwight Furrow Photo by Todd Lapin Creative Commons License There are lots of hard problems that require our thoughtful attention—poverty, climate change, quantum entanglement, or how to make a living, just for starters. But food? Worthy of thought? Most philosophers have ignored food as a proper topic of philosophical inquiry. On the surface, it…
by Dwight Furrow Here is one way to start your day: “This is how Nathan Myhrvold scrambles his morning eggs: He starts by putting an immersion circulator in a water bath and sets the temperature to 164 degrees; the machine will regulate the temperature to a fraction of a degree. As the water is heating…
by Dwight Furrow Destruction of the Buddhas 2001 Creative Commons License The pages of Aeon contained one of the most dispiriting articles I have ever read. The author, a budding screenwriter, falls in with advocates of the Effective Altruism movement. They proceed to half-persuade him to give up his artistic pursuit because it is not…
by Dwight Furrow I suspect most people would say “good taste” is an ability to discern what other people in your social group (or the social group you aspire to) find attractive. Since most people cannot say much about why they like something, it seems as though good taste is just the ability to identify…
by Dwight Furrow Vive La France by Pirika at Deviant Art Creative Commons License A few weeks ago in the pages of 3 Quarks Daily we were treated to the proclamation of a new doctrine called “Anti-Gopnikism“. The reference in the title is to Adam Gopnik, essayist for the New Yorker, who writes frequently in…
by Dwight Furrow An advertising poster of “AKADAMA Port Wine” for Suntory Limited. Creative Commons License Valentine's Day is fast approaching; it's time to think about which wine will precisely calibrate the proper mood. But why wine? Why not a nice craft beer or a glass of orange juice? Why is wine the beverage that…
by Dwight Furrow Chicken Tikka Masala Dishes are a representation of the food tradition from which they emerge. But what counts as an authentic representation of a tradition and who decides? All of us come to the table with a history of eating experiences that have left behind a sediment of preferences, a map of…
by Dwight Furrow Human beings fight about a lot of things—territory, ideology, religion. Food fights play a special role in this fisticuff economy—they fill the time when we are between wars. Beans or meat alone in a proper chili? Fish or fowl in a proper paella? Vegetarians vs. carnivores. Locavores vs. factory farms. These are…