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Questions of Taste: The Philosophy of Wine Hardcover – 1 Sep 2007

4.8 out of 5 stars 4 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Signal Books Ltd (1 Sept. 2007)
  • Language: English
  • ISBN-10: 1904955290
  • ISBN-13: 978-1904955290
  • Product Dimensions: 22.1 x 2.2 x 14.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 796,424 in Books (See Top 100 in Books)

Product Description

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

About the Author

ROGER SCRUTON: widely published philosopher and writer, wine correspondent for the New Statesman. He has written books on music, art, architecture, and modern philosophy. KENT BACH: philosopher of mind and language from San Francisco State University who is author of Thought and Reference (OUP, 1994). BARRY C SMITH: philosopher of mind and language at Birkbeck College, London. He is the author of 'Wine and Philosophy' in The Oxford Companion to Wine, edited by Jancis Robinson TIM CRANE: philosopher of mind and metaphysics at University College London and author of The Mechanical Mind (Penguin, 1997). He has written on wine in The World of Fine Wine. JAMIE GOODE: a trained biochemist and an accomplished wine writer who runs the highly informed website www.winanorak.com. He is about to publish a book on wine with the University of California Press. PAUL DRAPER: chief wine-maker at Ridge Wines, California, and a graduate in philosophy from Stanford University. He was Decanter Man of the Year in 2001. ANDREW JEFFORD: distinguished wine writer and critic. He has five Glenfiddich Wine Writer awards and is the author of an award-winning book, The New France, as well as Peat, Smoke and Spirit on Islay Whiskey. GLORIA ORIGGI: a philosopher who has published widely on the philosophy of mind and language, and on the social transmission of knowledge. STEVE CHARTERS MW: lectures in Wine Studies at Edith Cowan University in Australia. He has written a number of articles on the perception of quality. ADRIENNE LEHRER: a linguist at the University of California at Davis and author of Wine and Conversation. She has analysed and written about the language people use to talk about wine. OPHELIA DEROY: a philosopher who is a member of the Institut Jean Nicod, Paris, and has written on metaphysics.


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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.
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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.
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Format: Hardcover 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...
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Format: Hardcover Verified Purchase
Links two of my interests wine and Philosophy
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