# THE TASTE INTELLIGENCE TRILOGY | DRINKS | Episode III. Choice — Who Is Really Choosing What We Drink?
Are we persuading people to buy something, or helping them discover something they might genuinely love?
Perhaps the true measure of our influence isn’t what we sell, but what we help people discover.
The Eloquence of Color: When the Palette Awakens the Palate
Even before the first bite touches the palate, the color of a dish sets the stage, guides the mind, and prepares the taste buds for a culinary experience. Color is far more than a mere aesthetic detail; it is a promise of flavor and a conduit for emotion.
TEXTURE – WHEN TASTE BECOMES PHYSICAL
TEXTURE – WHEN TASTE BECOMES PHYSICAL By Florian Schwarz Over the past weeks, I have been following several conversations within Globe of Taste that mademe think about how many things influence our experience of food before we finally decide whethersomething simply “tastes good.” Christoph explored the influence of colour, Ernest looked attemperature and its effect […]
Why Microgreens Became a Staple of Modern Gastronomy
Microgreens are widely used in fine dining, casual restaurants, and modern catering concepts. How did it come about?
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 […]
AFTER UMAMI: THE NEXT DIMENSION OF TASTE
By Dr. Yana Steudel
We are moving beyond simply designing what something tastes like.
We are beginning to design how the brain tastes the taste.
Can Fermetation Replace Salt ?
Can Fermentation Replace Salt? Ernest Jagodziński When a dish lacks flavour, a chef’s first instinct is often to reach for salt. It is one of the first gestures we learn in the kitchen. Taste. It needs salt. Add some. Taste again. And yes—salt can change everything. But after many years in the kitchen, I increasingly […]
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.