Everyone has different holiday traditions–and almost all of them involve food. You will therefore be as relieved to discover as I was that science is doing its best to ensure that our holiday favorites continue to delight us. The Sensory Analysis Lab at the Prince Edward Island Food Technology Centre has helped insure that islanders’ …
Tag: taste
Bitterness blocking
Taste is highly subjective. You may like rhubarb, which I regard as mutated celery. I, on the other hand, like haggis, whereas organ meats ground up with oatmeal and boiled in a sheep’s stomach may not appeal to you. And so on. And yet soon we may all be able to agree on what we …
Reidel wine glasses
I had the pleasure of attending the International Festival of Wine and Food at the Banff Springs Hotel over the weekend. This event combines gourmet meals with tastings of some of the world’s best wines. But one tasting was very different: instead of tasting wine, those attending tasted glasses. They witnessed a demonstration by Georg …
Umami
My wife and I recently returned from the annual International Festival of Wine and Food at the Banff Springs hotel, where the master of ceremonies, Tim Hanni, presented a fascinating (and very funny) seminar on matching wine with food. Much of Hanni’s talk was devoted to exactly how the sense of taste works. It’s …
Taste
Taste is highly subjective. You may like rhubarb, which I regard as mutated celery. I, on the other hand, like haggis, whereas organ meats ground up with oatmeal and boiled in a sheep’s stomach may not appeal to you. And so on. Yet our tongues both respond to the same four (and only four) …