The chef and the flavorist: reflections on the value of sensory expertise

References

• Achatz, G. 2009. “When a Chef Can’t Taste His Food.” The Atlantic, October 7. https://www.theatlantic.com/health/archive/2009/10/when-a-chef-cant-taste-hisfood/27954/
   Google Scholar
• Berenstein, N. 2015. “The Inexorable Rise of Synthetic Flavor: A Pictorial History.” Popular Science, November 23. https://www.popsci.com/history-flavors-us-pictorial
   Google Scholar
• Berenstein, N. 2017. “Flavor Added: Synthetic Flavors, the Industrialization of Food, and the Sciences of Flavor in America.” PhD diss., University of Pensylvania.
   Google Scholar
• Boulud, D. 2003. Letters to a Young Chef. New York: Basic Books.
   Google Scholar
• Bourdieu, P. 1984. Distinction: A Social Critique of the Judgment of Taste. Translated by Richard Nice. London: Routledge.
   Google Scholar
• Boyer, D. 2008. “Thinking through the Anthropology of Experts.” Anthropology in Action 15 (2): 38–46.
   Google Scholar
• Butler, E. 2018. “Tasting Off-Flavors: Food Science, Sensory Knowledge and the Consumer Sensorium.” The Senses and Society 13 (1): 75–88.
   Web of Science ®Google Scholar
• Carr, S. 2010. “Enactments of Expertise.” Annual Review of Anthropology 39 (1): 17–32.
   Google Scholar
• Collins, H., and R. Evans. 2002. “The Third Wave of Science Studies: Studies of Expertise and Experience.” Social Studies of Science 32 (2): 235–296.
   Web of Science ®Google Scholar
• Collins, H., and R. Evans. 2007. Rethinking Expertise. Chicago: University of Chicago Press.
   Google Scholar
• Coopmans, C., and G. Button. 2014. “Eyeballing Expertise.” Social Studies of Science 44 (5): 758–785.
   PubMed Web of Science ®Google Scholar
• Crocker, E. 1945. Flavor. New York: McGraw-Hill.
   Google Scholar
• Croijmans, I., and A. Majid. 2016. “Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.” PLoS One 11 (6). doi:10.1371/journal.pone.0155845.
   PubMed Web of Science ®Google Scholar
• Dorland, W., and J. Rogers Jr. 1977. The Fragrance and Flavor Industry. Mendham, NJ: W. E. Dorland.
   Google Scholar
• Dreyfus, H. 2014. Skillful Coping: Essays on the Phenomenology of Everyday Perception and Action, edited by M. A. Wrathall. Oxford: Oxford University Press.
   Google Scholar
• Elliot, C. 2006. “Considering the Connoisseur: Probing the Language of Taste.” Canadian Review of American Studies 36 (2): 229–236.
   Web of Science ®Google Scholar
• Finn, M. 2017. Discriminating Taste: How Class Anxiety Created the American Food Revolution. NJ: Rutgers University Press.
   Google Scholar
• Grasseni, C. 2009. Developing Skill, Developing Vision. Practices of Locality in an Alpine Community. Oxford: Berghahn Publishers.
   Google Scholar
• Guerrero, B. 2017. “Jordi Roca: “Ahora muchos jóvenes pagan lo mismo por un partido de la Champions que por una buena mesa”.” Cambio 16, October 29. www.cambio16.com/lifestyle/jordi-Roca
   Google Scholar
• Haden, R. 2011. “Lionizing Taste: Toward an Ecology of Contemporary Connoisseurship.” In Educated Tastes: Food, Drink, and Connoisseur Culture, edited by J. Strong, 237–290. Lincoln: University of Nebraska Press.
   Google Scholar
• Handel, N. 2005. “Frontiers of Flavour.” The Walrus, June 12. https://thewalrus.ca/2005-06-food/
   Google Scholar
• Hennion, A. 2007. “Those Things that Hold Us Together: Taste and Sociology.” Cultural Sociology 1: 97–114.
   Web of Science ®Google Scholar
• Hennion, A. 2010. “Music Lovers: Taste as Performance.” In Consumption, Appropriation, edited by A. Warde, Vol. 3, 187–208. London: sage.
   Google Scholar
• Hennion, A. 2015. “Paying Attention: What Is Tasting Wine About?” In Moments of Valuation. Exploring Sites of Dissonance, edited by A. Barthoin Antal, M. Hutter, and D. Stark, 37–56. Oxford: Oxford University Press.
   Google Scholar
• Ingold, T. 2000. The Perception of the Environment: Essays on Livelihood, Dwelling, and Skill. New York: Routledge.
   Google Scholar
• Ingold, T. 2013. “Making, Growing, Learning: Two lectures presented at UFMG, Belo Horizonte, October 2011.” Educação em Revista, 29 (3): 301–323.
   Google Scholar
• Johnston, J., and M. Goodman. 2015. “Spectacular Foodscapes: Food Celebrities and the Politics of Lifestyle Mediation in an Age of Inequality.” Food, Culture & Society 18 (2): 205–222.
   Web of Science ®Google Scholar
• Jung, Y. 2014. “Tasting and Judging the Unknown Terroir of the Bulgarian Wine: The Political Economy of Sensory Experience.” Food and Foodways 22: 24–47.
   Google Scholar
• Katchadourian, R. 2009. “The Tastes Makers: The Secret World of the Flavor Factory.” New Yorker, November 23. https://www.newyorker.com/magazine/2009/11/23/the-taste-makers.
   Google Scholar
• Lahne, J. 2018. “Standard Sensations: The Production of Objective Experience through Industrial Technique.” The Senses & Society 13 (1): 6–18.
   Web of Science ®Google Scholar
• Lave, J., and E. Wenger. 1991. Situated Learning. Legitimate Peripheral Participation. New York: Cambridge University Press.
   Google Scholar
• Lawless, H., and H. Heymann. 2010. Sensory Evaluation of Food: Principles and Practices. 2nd ed. New York: Springer.
   Google Scholar
• Leschziner, V. 2007. “Kitchen Stories: Patterns of Recognition in Contemporary High Cuisine.” Sociological Forum 22 (1): 77–101. doi:10.1111/socf.2007.22.issue-1.
   Web of Science ®Google Scholar
• Majid, A., L. Speed, I. Croijmans, and A. Arshamian. 2017. “What Makes a Better Smeller?” Perception 46: 406–430. doi:10.1177/0301006616688224.
   PubMed Web of Science ®Google Scholar
• Max, D. T. 2008. “A Man of Taste: A Chef with Cancer Fights to Save His Tongue,” The New Yorker, May 12. [https://www.newyorker.com/magazine/2008/05/12/a-man-of-taste]
   Google Scholar
• Moss, M. 2014. Salt, Sugar, Fat: How the Food Giants Hooked Us. New York: Random House.
   Google Scholar
• Naccarato, P., and K. Lebesco. 2012. Culinary Capital. London, New York: Berg.
   Google Scholar
• Nunn, R. 2008. “A Network Model of Expertise.” Bulletin of Science, Technology & Society 28 (5): 414–427. doi:10.1177/0270467608322587.
   Google Scholar
• Parasecoli, F. 2016. “Starred Cosmopolitanism: Celebrity Chefs, Documentaries, and the Circulation of Global Desire.” Semiotica 211: 315–339.
   Web of Science ®Google Scholar
• Parr, W. 2018. “Demystifying Wine Tasting: Cognitive Psychology’s Contribution.” Food Research International. doi:10.1016/j.foodres.2018.03.050.
   PubMedGoogle Scholar
• Parr, W., D. Heatherbell, and G. White. 2002. “Demystifying Wine Expertise: Olfactory Threshold, Perceptual Skill and Semantic Memory in Expert and Novice Wine Judges.” Chemical Senses 27: 747–755. doi:10.1093/chemse/27.8.747.
   PubMed Web of Science ®Google Scholar
• Parr, W., D. Heatherbell, and G. White. 2004. “Exploring the Nature of Wine Expertise: What Underlies Wine Experts’ Olfactory Recognition Memory Advantage?” Food Quality and Preference 15 (5): 411–420. doi:10.1016/j.foodqual.2003.07.002.
   Web of Science ®Google Scholar
• Pollan, M. 2008. In Defense of Food: An Eater’s Manifesto. New York: Penguin Books.
   Google Scholar
• Schatzker, M. 2015. The Dorito Effect: The Surprising New Truth about Food and Flavor. New York: Simon & Schuster.
   Google Scholar
• Schlosser, E. 2001. Fast Food Nation : The Dark Side of the All-American Meal. Boston: Houghton Mifflin.
   Google Scholar
• Sennett, R. 2008. The Craftsman. New Haven & London: Yale University Press.
   Google Scholar
• Solomon, G. 1990. “Psychology of Novice and Expert Wine Talk.” The American Journal of Psychology 103: 495–517. doi:10.2307/1423321.
   Web of Science ®Google Scholar
• Spackman, C. 2018. “Perfumer, Chemist, Machine: Gas Chromatography and the Industrial Search to ‘Improve’ Flavor.” The Senses and Society 13 (1): 41–59. doi:10.1080/17458927.2018.1425210.
   Web of Science ®Google Scholar
• Teil, G. 1998. “Devenir expert aromaticien: Y a-t-il une place pour le goût dans les goûts alimentaires?” Revue de sociologie du travail 40 (4): 503–522. doi:10.3406/sotra.1998.1321.
   Google Scholar
• Terrio, S. 2000. “Craft, Class and Chocolate: Using Cultural Anthropology as a Critical Resource in the Study of French Civilization.” French Cultural Studies 11 (32): 165–180. doi:10.1177/095715580001103201.
   Google Scholar
• Trubek, A. 2008. The Taste of Place. Berkeley and Los Angeles, CA: University of California Press.
   Google Scholar
• Ulloa, A. 2018. “The Aesthetic Life of Artificial Flavors.” The Senses and Society 13 (1): 60–74. doi:10.1080/17458927.2017.1420026.
   Web of Science ®Google Scholar
• Ulloa, A., J. Roca, and H. Vilaseca. 2017. “From Sensory Capacities to Sensible Skills: Experimenting with El Celler De Can Roca.” Gastronomica: the Journal of Critical Food Studies 17 (1): 26–38. doi:10.1525/gfc.2017.17.2.26.
   Google Scholar
• Warner, M. 2013. “Modern Chicken Has No Flavor—Let’s Make It in a Lab.” Salon, March 17.
   Google Scholar
• Zeide, A. 2018. Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Oakland, California: University of California Press.
   Google Scholar