I don’t know if anyone has tried to make a canonical list of wine/food pairing theories. But in looking through some of the empirical studies
Category: Food Science
Perceiving Sweetness in Dry Wines
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
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
Exploring the Philosophy of Food and Wine 