1st Edition
A Philosophy of Natural Wine Nature, Artifacts, and the Space in Between
By Patrik Engisch
Copyright 2027
130 Pages
1 B/W Illustrations
by
Routledge
130 Pages
1 B/W Illustrations
by
Routledge
Also available as eBook on:
This book examines whether wine can be natural and explores what this means and why it matters.
Natural wine is one of the most contested notions in contemporary food and drink culture. Its defenders celebrate it as a return to authenticity; its critics dismiss it as a conceptual contradiction. This book argues that both sides have missed the deeper philosophical significance of the debate.... Read more
Introduction. 1. The Philosophical Controversy That Is Natural Wine 2. The Aesthetic Appreciation of the Natural 3. The Metaphysics of the Naturefactual 4. Natural Wine and the Appreciation of the Naturefactual 5. Appreciating Activities and Appreciating Objects: Natural Winemaking and Natural Wine. Conclusion.
Biography
Patrik Engisch is a coordinator of Culinary Mind—Center for the Philosophy of Food at the University of Milan, Italy. He is the co-editor of two volumes, A Philosophy of Recipes: Making, Experiencing, Valuing (2022, with Andrea Borghini) and The Philosophy of Fiction: Imagination and Cognition (Routledge 2023, with Julia Langkau).
