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
Category: Food Science
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,
The Neo-Prohibitionists are Back
The wine industry really needs to take this seriously. For 25 years, the U.S. government’s recommended dietary guidelines for alcohol consumption have urged moderation, mentioning
A Fundamental Mistake about Subjectivity in Wine tasting
I keep seeing this inference in discussions about subjectivity in wine tasting by people who should know better. Gordon Shepherd makes it in his book
The Taste of Round
When I taste and evaluate wines, one of the most readily apparent feature of the wine is the wine’s shape and the way that shape
Exploring the Philosophy of Food and Wine 