# 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 […]
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.
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.