The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions of the tradition of aesthetics. * Analyzes the appreciation of wine as an aesthetic practice. * Tackles prejudices against bodily senses, showing how they distort traditional aesthetic theory * Represents the beginnings of a reformulation of general aesthetics
Ole Martin Skilleas is Professor of Philosophy at the University of Bergen. He is the author of Philosophy and Literature (2001); several articles on philosophy, aesthetics, and literature; and is a regular contributor to Vinforum, a Norwegian wine magazine. Douglas Burnham is Professor and Personal Chair of Philosophy at Staffordshire University. He has written extensively on the philosophy of Immanuel Kant, Friedrich Nietzsche and philosophy's relation to the arts.
Acknowledgments viii Introduction 1 1 Basic Concepts 8 2 Wine as a Vague and Rich Object 35 3 Wine and Cognition 64 4 Aesthetic Attributes in Wine 97 5 Taste and Expertise in Wine 140 6 The Wineworld 176 References 211 Index 220