Aroma – Why Taste Is More Than Taste
Aroma – Why Taste Is More Than Taste There is a moment in cooking that happens long before we actually taste anything. You walk into a kitchen and someone has just taken bread from the oven. Garlic and rosemary are frying in olive oil, coffee has just been ground, or a piece of meat has […]
Different Journeys. Different Perspectives. One Globe of Taste.
Globe of Taste brings together people from different countries, continents, cultures and professions — each looking at Diversity is our strength:
THE TASTE INTELLIGENCE TRILOGY | DRINKS | Episode II. Influence — Who Taught Us What to Like?
“Bartenders, sommeliers, chefs and servers don’t simply serve what we choose. They help shape what we choose. The best hospitality professional isn’t the person who tells you what to choose, but the person who makes you want to discover something new.”
Culinary Education: How Our Perception of Food Is Formed
By Christoph Büchner
Culinary education emerges from a complex interaction of experience, knowledge, culture, and emotion. Food is not judged solely by its flavor but also by the stories, memories, and images associated with it.