Since I don't believe in externalism, I don't think it can explain consciousness!

Even if we ignore the 'non-theoretical' knowledge which we acquire through experience (such as the knowledge of what something tastes like) and concentrate on theoretical knowledge, there is no good reason to think that physics can literally give the theory of everything. Here I want to be really pedantic. Although everything may be subject to physical law, not everything can be explained or described in physical terms. Physics has literally nothing to say about society, morality and the mind, for example - but of course these are parts of 'everything'.

Although a lot of my work on the mind has been rather abstract and philosophical, I'm interested in psychology and neuroscience and I don't think there are any principled distinctions between the kind of knowledge we get from science and the knowledge we get from philosophy.

A lot of humanists treat religion as if it were simply a kind of rival cosmological hypothesis, and that this is all it is. My view is that to the extent that religions are cosmological hypotheses, this is not the only important thing about them, and we - atheists- will never get a proper understanding of what religion is if we focus too much on the cosmology.

One philosophically fascinating aspect of Catholicism is the very strange conception of reality it presents (the incarnation, the eucharist, judgement day etc.).

I do think it's important to distinguish between intentionalism about consciousness and externalism about consciousness. Intentionalism says that consciousness is a form of intentionality - the representation of things to the mind. Externalism says that these things have to exist in order for them to be represented, or presented. These are different views.

I do think that if you are trying to think empirically about the relationship between conscious experience and the underlying physical reality, wine provides an excellent practical example. Winemakers manipulate the chemicals they are dealing with in a way that is very sensitive to the kinds of effects it will have on the subjective experience of tasters - this is not an accident.