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Shaping Taste and Tasting Shape: How our tastes are shaped by molecules, gustatory
experience, pleasure, memory and expectation.
With Sondra Barrett, PhD and Tim Hanni, MW, CWE
Through exquisite microphotography of wine,
food and
molecules coupled with our unique sensory experiences we explore wine from both a
deeply personal and scientific perspective. Join scientist-photographer Sondra Barrett and wine renegade
and expert Tim Hanni, innovator of the Budomter and Vignon, in this provocative
exploration. Come play "taste
a shape" and discover your taste sensitivities. When: Thursday,
May 1, 2008 7:00-9:00
pm
Where: Copia,
Napa, CA
Sponsored by WineSpirit.org. To reserve your spot - Call: 707-261-8716
or Mail
check: WineSpirit, 855 Bordeaux Way, Suite100, Napa, CA 94558 $15 WineSpirit
Members, $20 non-members ******************
SHAPING TASTE, beginning with MOLECULES
I'VE ALWAYs been intrigued with food and flavor. I cooked by taste and I had a favorite game I'd play with my kids - GUESS
WHAT'S IN THIS - taste a flavor. Is there meat and potatoes in this stew, what about tomatoes, how about garlic or onions.....
great playful digressions away from 'eat your food.' We'd enjoy eating together some of the times.
I read cookbooks as a kid and taught kitchen chemistry as an adult. And to that end I've always been intrigued with 'what's
inside.' Take a look at what's inside our molecules of taste. These are photographs taken through the microscope of the
chemicals associated with our five tastes .
Interesting patterns emerge.
Sweet table sugar is rounded.
Sweet looks soft.
Sour
citric acid is angular.
Acids taste sour and look sharp in their molecular expression.
Citric acid gives
citrus fruits (lemon, lime, orange) their characteristic tartness.
People who see the photomicrograph of caffeine say, “It
looks like what it does.”
So now what’s your experience of taste? Are you a coffee lover or can’t stand
it? Tim Hanni,
Master of Wine,
chef and innovator of the "progressive wine list" claims that our like or dislike
of coffee, salted foods, and other things, tells a lot about our taste
sensitivity which influences our wine preferences.
Check out his Budometer questionnaire to learn more.
Tim is a brilliant renegade whose goal is to
help all of us
find a way to like any wine with any food, not just through classifying our
sensitivities. Even without checking the BUDOMETER he says do what the French do, if a wine is too bitter or tannic, put a little
salt or lemon juice on the food and voila! Wine is now yummy.
CHEERS! TO YOUR HEALTH! ENJOY.
Anytime of the year is a great time to visit Copia. Beautiful gardens, organic and biodynamic, superb food from Julia's Kitchen, exciting
experiential wine and food education and a lot more.
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