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It turns out that not only have reputable psychologists at well–respected institutions done experimental studies on this effect, but it also serves as a kind of foul point for various philosophical questions. The works set out to address the intersection between philosophy and areas of everyday general concern: food, wine, and beer. In addition to straightforward philosophical discussions, the volumes include historical discussions, legal questions, some personal reflections. Beer and Philosophy includes essays that encourage the next step of engaging philosophers themselves, has the fewest contributions with only a tangential link to philosophy and discusses a wide range of issues. (Gastronomica, Fall 2008)
"[T]his really is a superb and accessible book, that dares to take a different angle towards beer–writing. It s funny, knowing and well–written and much recommended" (British Guild of Beer Writers, November 2007 Newsletter)
"Much of this book is well written and interesting as well as accessible for a casual reader coming across new and interesting ideas." (What′s Brewing)
A truly well rounded view and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures. (Gourmet Retailer)
You re bound to come away from the reading experiences forever changed in the way you think about beer. (Celebrator Beer News)
What is the definition of an authentic beer and is its goodness context–dependent?
Is it preferable to drink large quantities of Pabst Blue Ribbon or better to consume smaller amounts of Chimay Blue Grande Réserve?
Can the existence of high quality brew be used to prove the theory of Intelligent Design?
The contributors to this volume present intriguing and often humorous arguments for how complex philosophical concerns are intrinsically linked to something as prosaic as quaffing a pint with friends.
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