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.
THE TASTE INTELLIGENCE TRILOGY | DRINKS | Episode I. Perception — How We Taste Before We Taste
“We are not only tasting the drink. We are tasting the context. Perhaps taste is not simply what is inside the glass, but everything we bring to it.”
Beyond Umami: Why Taste Is More Than a Trend
By Florian Schwarz
Great taste has never been just about intensity. It is about balance, character and the connection between product, place, and people.
Vanilla versus Vanillin
The next time you choose a vanilla ice cream, a dessert or a pastry, take a moment to consider not only the flavour but also the remarkable journey behind every natural vanilla bean.
How Taste Builds Trust. Why we trust what we know, expect, and recognize.
By Christoph Büchner
Trust rarely begins with facts. It begins with a feeling. And hardly any other sense triggers this feeling as immediately as taste.
Why Does Temperature Change Flavor?
By Ernest Jagodziński
Temperature does not only change the product.
Temperature changes the way we experience the product.