Third International Philosophy of Wine Conference
The study of wine in its diverse and complex forms will be the central theme of the Third International Philosophy of Wine Conference, held at The University of Gastronomic Sciences, Friday, May 30and Saturday, May 31. (Assembly Hall, Via Principe Amedeo 8, Pollenzo – Bra, Italy)
The event is organised by Nicola Perullo (University of Gastronomic Sciences), Barry Smith (University of London) and Gloria Origgi (Institut Jean Nicod). This is the third edition, after its 2004 the debut at the University of London and the 2007 American Philosophical Association Pacific Meeting in San Francisco.
The selection of the University of Gastronomic Sciences as a host for the third edition will highlight the interdisciplinary nature of the subject and provide a vast scope of understanding for the themes presented at the conference. Participants will include not only academics, but also producers, researchers, experts, and wine enthousiasts.
The two days will include four sessions, followed by a round-table discussion.
Friday, May 30, will be divided into two sessions (from 9:00am – 1:00pm; 2:30pm – 6:30pm)
The first session will explore the relationship between wine and the senses, specifically addressing which factors contribute to taste perception, how the flavours of wine are recognised, how the assessment of a wine’s quality is a perceptual matter, and how all the senses contribute to the tasting experience.
The session will be conducted by Nicola Perullo (Aesthetics, University of Gastronomic Sciences), Barry Smith (Philosophy, University of London), Adrian Cussins (Philosophy, Universidad Nacional de Colombia, Bogot·), Yann Grappe (Wine History, University of Bologna), and will be chaired by Ann Noble (Viticulture and Oenology, University of California, Davis).
The second session of the day will address the relationship between wine and memory. Participants will discuss: the role of memory in the tasting of wine, how we can retain the details of former experiences through taste memories, the reliability of experts in their memories of particular wines, and
if recognition in blind tasting is just the sign of an exceptional memory. In this session, participants will also look at how the changing history of winemaking and wine tastes might affect us today.
The discussion will be chaired by Neil Beckett (Editor, The World of Fine Wine, UK), and include participation from FrÈdÈric Brochet (oenologist and winemaker, France), Ole Martin Skilleas (Philosophy, University of Bergen, Norway), Kevin Sweeney (Philosophy, University of Tampa, Florida), David Schildknecht (wine writer and critic, USA).
Saturday, May 31, will be divided between two sessions (from 9:00am – 1:00pm; 2:30pm – 8:00pm).
The third session will discuss wine and nature. There is increasing emphasis on the virtues of natural winemaking, but how natural can wines really be if they are artefacts? Can one firmly distinguish what is natural and what is not? Is the notion of terroir ultimately a matter of nature, or of culture and tradition? These are just some of the themes that will be debated by Noga Arikha (History of Ideas, Institut Jean Nicod, Paris), Ophelia Deroy (Philosophy, Institut Jean Nicod, Paris), Teobaldo Cappellano (winemaker, Piemonte), Alessio Planeta (winemaker, Sicily), and chaired by Alberto Capatti, Dean of the University of Gastronomic Sciences.
The final fourth session of the conference will discuss wine and culture.
Participants will include Gloria Origgi (Philosophy, CNRS, Institut Jean Nicod, Paris), Massimo Montanari (Food History, University of Bologna), Steven Shapin (History of Science, Harvard University, USA), Antoine Hennion (Sociology, …cole des Mines, Paris), and will be chaired by Carlo Petrini, President of Slow Food International.
Some of the questions raised will include: What role does wine play in our lives? What are the consequences of its changing from a local product meant to accompany food and to celebrate social gatherings, into a luxury product and a consumer commodity? What is lost if a culture loses its tradition of winemaking under the threat of global forces? How has the relation between wine and body been perceived throughout history? What are the cultural contributions wine has on civilizations?
The conference will close with a round table discussion with Carlo Petrini, wine experts, critics, producers and journalists.
For additional information and to reserve your space at the conference, contact:
Barbara Carrara – b.carrara@unisg.i.t
For further information about the University of Gastronomic Sciences:
Communications Office
Telephone – 0172 458507-05
comunicazione@unisg.it