Questions of Taste: The Philosophy of Wine
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Review
"Devoted to the deep philosophical question of taste in wine: what is it, and why should we get it right?" -- New Statesman
"Looks at the perception and appreciation of wine by an impressive line-up of philosophers and wine professionals. A perfect gift." -- The Bookseller
"Smith contends that, contrary to the oft-repeated incantation that taste is personal, oenophilia is not a strictly subjective exercise."
-- New York Times Book Review
"Looks at the perception and appreciation of wine by an impressive line-up of philosophers and wine professionals. A perfect gift." -- The Bookseller
"Smith contends that, contrary to the oft-repeated incantation that taste is personal, oenophilia is not a strictly subjective exercise."
-- New York Times Book Review
Synopsis
Interest in and consumption of wine have grown exponentially in recent years and there has been a corresponding increase in consumers' knowledge of wine, which in turn has generated discussions about the meaning and value of wine in our lives and how renowned wine critics influence our subjective assessment of quality and shape public tastes. Wine first played a part in Western philosophy at the symposium of the early Greek philosophers where it enlivened and encouraged discussion. During the Enlightenment David Hume recommended drinking wine with friends as a cure for philosophical melancholy, while Immanuel Kant thought wine softened the harsher sides of men's characters and made their company more convivial. In "Questions of Taste", the first book in any language on the subject, philosophers such as Roger Scruton and wine professionals like Andrew Jefford, author of the award-winning book "The New France", turn their attention to wine as an object of perception, assessment and appreciation.They and their fellow contributors examine the relationship between a wine's qualities and our knowledge of them; the links between the scientifically describable properties of wine and the conscious experience of the wine taster; what we base our judgements of quality on and whether they are subjective or objective; and, the distinction between the cognitive and sensory aspects of taste. They also examine: whether wine appreciation is an aesthetic experience; the role language plays in describing and evaluating wines; the significance of their intoxicating effect on us; the meaning and value of drinking wine with others; whether disagreement leads to relativism about judgements of taste; and whether we can really share the pleasures of drinking. "Questions of Taste" will be of interest to all those fascinated by the production and consumption of wine and how it affects our minds in ways we might not hitherto have suspected.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
By Jeremy Gough
Format:Hardcover
This book effortlessly combines the serious business of philosophy with the equally important subject of wine (important that is to lovers of wine!).
The book takes the form of a series of essays by both masters of wine and masters of philosophy. The essay format makes the book accessible and easy to dip into whether you are an amateur philosopher or an enthusiastic oenophile. The format also allows a wide spectrum of subjects to be covered from the philosophical question of whether taste can be objective (see the essay written by the book's editor, Barry Smith) to the science behind how the brain processes sensations of taste and smell (an admirably lucid article by Jamie Goode who is both a biochemist and a wine writer).
A perfect present for drinkers who aspire to be thinkers.
The book takes the form of a series of essays by both masters of wine and masters of philosophy. The essay format makes the book accessible and easy to dip into whether you are an amateur philosopher or an enthusiastic oenophile. The format also allows a wide spectrum of subjects to be covered from the philosophical question of whether taste can be objective (see the essay written by the book's editor, Barry Smith) to the science behind how the brain processes sensations of taste and smell (an admirably lucid article by Jamie Goode who is both a biochemist and a wine writer).
A perfect present for drinkers who aspire to be thinkers.
10 of 11 people found the following review helpful
By Thornberry
Format:Hardcover
I was a little worried that this book would annoy me. I enjoy wine and don't need anyone's help to do so, but the book won me over very quickly. There are excellent essays written by philosophers, wine writers and critics, even a biochemist - all of it is accessible and interesting. (Scruton's piece is effortlessly revelatory.) Most importantly, the book manages the difficult balance between accessibility and serious philosophy. It is a genuine contribution to debates in the philosophy of mind and language, epistemology, aesthetics, perception, etc. This is no part of the dubious trend towards haphazard reflection on a piece of popular culture. Is the taste in us or in the glass? Does knowing more about a wine make it taste better? How does the brain affect how we process such a complicated set of sensory signals? Can wines be works of art? How do we rank wines and assess reputations if we are not experts? What does our talk of wine really mean? These are good philosophical questions, and the answers can change, even improve, our experience of wine.
1 of 1 people found the following review helpful
By A. Kirk
Format:Hardcover|Amazon Verified Purchase
A match made in heaven - wine and phisoplhyo, sorry hic philosophy... Who hasn't sat at dinner after a good meal and the odd glass of the , feeling mellow and philosophical, this book will be right up your street. I have given copies to wine experts and amateur enthusiasts alike and it has been warmly welcomed.
Probably not for those who want just a light read - this is quite serious stuff, written well, but quite meaty - ahh, that will be a Rioja with that then...
Probably not for those who want just a light read - this is quite serious stuff, written well, but quite meaty - ahh, that will be a Rioja with that then...
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