France has always been a nation of philosophers. Descartes contributed rigorous thinking. Montesquieu and Voltaire inspired democracy, and Sartre made it cool to despair. It was inevitable, sooner or later, that along would come Jacques Puisais, philosopher of taste.
When Puisais philosophizes about taste, as he has been doing for decades, he does not mean a red tie goes with a gray suit. He means the magic that happens when the right wine is married with the right food, when lamb chops are grilled over smoldering grape vines and baked apples are caramelized just so for lunch with friends and family.
But one should not misunderstand. The philosophy of taste as practiced by Puisais is not the windy lyricism of restaurant reviews or wine labels. It is an effort by a trained scientist and irrepressible epicurean to document what happens when people experience food and wine and to educate them about how to make it a more authentic experience that reinforces their human bonds.
......... read on ...........
Not the ideal reverie for Monday morning, but what can you do?
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