Any experienced wine taster has likely had the experience of tasting a fruit forward wine with discernible sweetness only to find out there is very
Category: Food Science
The Age of “Flesh Plants” has Arrived
The U.S. Food and Drug Administration (FDA) for the first time cleared a meat product grown from animal cells for human consumption, the agency announced
Emerging Science Conflicts with Traditional Views of Taste and Smell
The view that wine and food lack the cognitive dimension characteristic of genuine aesthetic appreciation is getting more difficult to defend. For much of the
Flavor, Memory, and Emotion
The smell of food or wine is a remarkably efficient activator of distant memories. The particular smell of Mom’s apple pie is capable of calling
On Aroma and Emotion
Over the past several weeks, I’ve been digging into microbiologist Malfeito-Ferreira’s literature survey on holistic wine tasting. One of the more interesting dimensions of his
The Future of Meat Has Arrived
This is a big deal. Chicken bites are made from meat grown in a laboratory. The “chicken bites”, produced by the US company Eat Just,
Exploring the Philosophy of Food and Wine 