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.
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.”
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.
Can Taste Be an Inseparable Part of Branding?
By Dr. Yana Steudel
Perhaps one day they will define their own corporate taste as well.
The eye sees the logo. The palate tastes the brand.
The Colour of Taste – Why We Eat with Our Eyes Too
By Christoph Büchner
Colour is one of the strongest stimuli in the perception of food.
The same taste is not the same experience
How should we design a product so that it creates the experience we intend — in the context in which it will actually be experienced?