TASTE

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TASTE

• Food
• Cooking
• Culture
• Wine
• Chocolate

coffee
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In Defense of Food
youtube clip
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cooking
preparing fried hand
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food in culture
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Umami
Umami is one of the proposed five basic tastes
sensed by specialized receptor cells present on
the human tongue. Umami is a Japanese word
meaning "savory" or "deliciousness" and thus
applies to the sensation of savoriness,
specifically to the detection of the natural
amino acid, glutamic acid, or glutamates common
in meats, cheese and other protein-heavy foods.
The action of umami receptors explains why foods
treated with monosodium glutamate (MSG) often
taste "heartier". Glutamate has a long history in
cooking, appearing in Asian foods such as soy
sauce and fish sauce in Italian food in Parmesan
cheese and anchovies. It is the taste of Marmite
in the UK, of Golden Mountain sauce in Thailand,
of Maggi Sauce worldwide, of Goya Sazón on the
Latin islands of the Caribbean, of Salsa Lizano
in Costa Rica and of Kewpie mayonnaise in
Japan. from Wikipedia, 2008
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wine
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mouthfeel
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Wine aromas
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Fine wine what a scam
At the 28th Annual International Eastern Wine
Competition, Charles Shaw's 2002 Shiraz received
the double gold medal, besting the roughly 2,300
other wines in the competition. Shaw's 2005
California chardonnay was judged Best Chardonnay
from California at the Commercial Wine
Competition of the 2007 California Exposition and
State Fair. The chardonnay received 98 points, a
double gold, with accolades of Best of California
and Best of Class Wikipedia
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Fine wine what a scam
In 2001, Frederic Brochet, of the University of
Bordeaux, conducted two separate and very
mischievous experiments. In the first test,
Brochet invited 57 wine experts and asked them to
give their impressions of what looked like two
glasses of red and white wine. The wines were
actually the same white wine, one of which had
been tinted red with food coloring. But that
didn't stop the experts from describing the "red"
wine in language typically used to describe red
wines. One expert praised its "jamminess," while
another enjoyed its "crushed red fruit." Not a
single one noticed it was actually a white wine.
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Fine wine what a scam
The second test Brochet conducted was even more
damning. He took a middling Bordeaux and served
it in two different bottles. One bottle was a
fancy grand-cru. The other bottle was an ordinary
vin du table. Despite the fact that they were
actually being served the exact same wine, the
experts gave the differently labeled bottles
nearly opposite ratings. The grand cru was
"agreeable, woody, complex, balanced and
rounded," while the vin du table was "weak,
short, light, flat and faulty". Forty experts
said the wine with the fancy label was worth
drinking, while only 12 said the cheap wine was.
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Fine wine a defense
What these experiments neatly demonstrate is that
the taste of a wine, like the taste of
everything, is not merely the sum of our inputs,
and cannot be solved in a bottom-up fashion. It
cannot be deduced by beginning with our simplest
sensations and extrapolating upwards. When we
taste a wine, we aren't simply tasting the wine.
This is because what we experience is not what we
sense. Rather, experience is what happens when
our senses are interpreted by our subjective
brain, which brings to the moment its entire
library of personal memories and idiosyncratic
desires. Jonah Lehrer
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Basketball movie
2 buck chuck explained
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(No Transcript)
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Alton Brown http//www.youtube.com/watch?vPLpt_n
6kWss
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Chocolate tasting
In-class writing activity!!!!
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Chocolate tasting

• Appearance (glossy, matte, etc.)
• Snap
• Smell
• Texture
• Taste (PATIENCE melt more than chew)
• Evolution of flavor (speed?)
• Mouthfeel
• Finish
• Aftertaste

For each sample, make notes
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Chocolate tasting
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Chocolate tasting
Compare them

• Are they different?
• Can you describe the difference?
• Do you have a preference?