The episode has receded from the front pages, reporters are no longer camped on doorsteps, and Attorneys General have disbanded their grand juries, but the
Category: Food Science
Another Attack on Wine Expertise
The recent article by Hayes and Pickering in the American Journal of Enology and Viticulture (behind a paywall) has gotten a lot of attention from
The Future Is Now
I’m disappointed that I never got my jetpack, promised to denizens of the future in the animated sitcom The Jetson’s from 1962. But as a
The Sounds of Sweetness
Studies investigating the effect of music on the taste of food and wine keep proliferating. In this recent report, test subjects, when asked to match
The Taste of Fat
Food scientists have long insisted that there are only four basic tastes—sweet, salt, sour, and bitter—which correspond to what was thought to be four types
Pairing Principles: At Last Some Empirical Confirmation
I’ve been intrigued by the question of whether there are principles that explain why certain flavors work well together while others don’t. Is it just
