Neuroscientist Gordon Shepherd, author of Neurogastronomy, has a new book out entitled Neuroenology: How the Brain Creates the Taste of Wine (Columbia University Press, $25).
Category: Food Science
Is Flavor Intensity Destroying the American Palate?
The thought occurred to me while wandering down the snack aisle at the supermarket that constant exposure to inflated flavors is destroying our ability to
Misleading Headline Case #692
NPR that bastion of objective reporting published the following headline on the Salt for a story that ran on All Things Considered as well: “How
Cheese, Wine and Time
For flavor hounds, this article about cheese and wine pairing on NPR’s The Salt gives one a lot to chew on. First, it’s nice to
Wine Science, Minerality, and Mission Creep
Jancis Robinson has a nice article up on the hottest topic among wine geeks—minerality. (I did my own write up on it a few weeks
The Controversy Over Minerality
One of the most interesting debates in the wine world today is the debate over minerality. Does it exist? What is it? and Where does
Exploring the Philosophy of Food and Wine 