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markfrankel18

3quarksdaily: Is Wine Tasting Nonsense? - 1 views

www.3quarksdaily.com/...is-winetasting-nonsense.html

TOK wine perception arts taste

shared by markfrankel18 on 17 Sep 14 - No Cached
  • If there is such a thing as real expertise in identifying the properties of a wine, then it must be possible to get it wrong.  If tastes, in general, were entirely subjective there would be no right answer to the question of whether, for instance, chocolate ice cream tastes of chocolate.  No one really thinks that. The fact that expert wine tasters get it wrong so often is evidence that wine tasting is harder than identifying the presence of chocolate in ice cream—not that it is utterly capricious. So tastes are not so entirely subjective that our experiences of them have no relationship to an object.
  • Furthermore, tasters can strive to eliminate environmental factors that have been shown to influence judgments about wine such as conversations, the style of music being played, and changes in the weather, etc. These are all factors that wine tasters can control by adjusting the environment in which they taste. Wine tasters, if they are to maintain credibility, must taste under the appropriate conditions. But that is no different from any other normative judgment we make. Our ability to make ethical judgments, for instance, is similarly influenced by environmental factors. We know (or should know) better than to make ethical judgments when we are excessively angry, fearful, under the influence of powerful desires, etc. Yet, it does not follow from the fact that ethical judgments can be influenced by irrelevant factors that all ethical judgments are subjective.
  • So the taste of wine (or anything else) is partly dependent on objective features of the world and partly dependent on how our view of those features has been shaped by past experience. The crucial question then is how much of a distorting lens is that past experience.
  • ...2 more annotations...
  • What is puzzling about this whole debate about the objectivity of wine critics, however, is why people want objective descriptions of wine. We don't expect scientific objectivity from art critics, literary critics, or film reviewers. The disagreements among experts in these fields are as deep as the disagreements about wine. There is no reason to think a film critic would have the same judgment about a film if viewed in a different context, in comparison with a different set of films, or after conversing about the film with other experts. Our judgments are fluid and they should be if we are to make sense of our experience. When listening to music aren't we differently affected by a song depending upon whether we are at home, in a bar, going to the beach, listening with friends or alone? Why would wine be different? The judgment of any critic is simply a snapshot at a particular time and place of an object whose meaning can vary with context. Wine criticism cannot escape this limitation.
  • What we want from critics whether of music, art, or wine is a judgment made in light of their vast experience that can show us something about the object that we might have missed without their commentary. That can be accomplished independently of whether the critic is perfectly consistent or objective. We want the critic to have a certain kind of bias, born of her unique experience, because it is that bias that enables her to taste, see, or hear what she does.
markfrankel18

What We Really Taste When We Drink Wine : The New Yorker - 2 views

www.newyorker.com/...-taste-when-we-drink-wine.html

TOK perception taste wine

shared by markfrankel18 on 15 Jul 14 - No Cached
  • Salzman first became interested in wine when he was a graduate student at Stanford University studying neuroscience (Ph.D.) and psychiatry (M.D.). “I was corrupted by some people who were very serious about wine,” he told me. Together, they would host wine tastings and travel to vineyards. Over time, as his interest in wine grew, he began to think about the connections between his tastings and the work he was doing on the ways in which emotion colors the way our brains process information. “We study how cognitive and emotional processes can affect perception,” he said. “And in the case of something like wine, you have the perfect example: even before you open a bottle to experience the wine itself, you already have an arbitrary visual stimulus—the bottle and the label—that comes with non-arbitrary emotional associations, good and bad.” And those emotional associations will, in turn, affect what we taste.
  • In one recent study, the Caltech neuroscientist Hilke Plassman found that people’s expectations of a wine’s price affected their enjoyment on a neural level: not only did they report greater subjective enjoyment but they showed increased activity in an area of the brain that has frequently been associated with the experience of pleasantness. The same goes for the color and shape of a wine’s label: some labels make us think that a wine is more valuable (and, hence, more tasty), while others don’t. Even your ability to pronounce a winery’s name can influence your appreciation of its product—the more difficult the name is to pronounce, the more you’ll like the wine.
  • For experts, though, the story is different. In 1990, Gregg Solomon, a Harvard psychologist who wrote “Great Expectorations: The Psychology of Expert Wine Talk,” found that amateurs can’t really distinguish different wines at all, but he also found that experts can indeed rank wines for sweetness, balance, and tannin at rates that far exceeded chance. Part of the reason isn’t just in the added experience. It’s in the ability to phrase and label that experience more precisely, a more developed sensory vocabulary that helps you to identify and remember what you experience. Indeed, when novices are trained, their discrimination ability improves.
Lawrence Hrubes

How Science Saved Me from Pretending to Love Wine | The New Yorker - 2 views

www.newyorker.com/...e-from-pretending-to-love-wine

perception sensory perception taste gustation wine food biology

shared by Lawrence Hrubes on 02 Nov 17 - No Cached
  • was in my late forties when I finally admitted to myself that I would never love wine. As other women fake orgasms, I have faked hundreds of satisfied responses to hundreds of glasses—not a difficult feat, since my father schooled my brother and me in the vocabulary of wine from an early age. Confronted with another Bordeaux or Burgundy, I could toss around the terms I had learned at the dinner table (Pétillant! Phylloxera! Jeroboam!), then painstakingly direct the wine straight down the center of my tongue, a route that limited my palate’s exposure to what it perceived as discomfiting intensity.
markfrankel18

This is your brain on knockoffs: The science of how we trick ourselves into not believi... - 0 views

www.salon.com/...es-into-not-believing-our-eyes

TOK arts forgery perception

shared by markfrankel18 on 30 Jan 17 - No Cached
  • In 2011, Martin Kemp, an Oxford art history professor, ran an experiment referenced in Ragai’s book, in which 14 non-specialists were shown genuine and fake “Rembrandt” paintings while undergoing brain scans. A painting was shown to them and they were told it was by Rembrandt. Another painting was shown to them and they were told it was a fake. By measuring the pleasure centers of the brain, Kemp concluded that “the way we view art is not rational.” Being told a work was authentic (whether or not it actually was) activated pleasure centers when it was shown, which was not the case when the viewer was told it was inauthentic (even if it was actually the real deal). It’s all about anticipation. If you’re poured a glass of wine and told it’s a 1955 Chateau Lafite Rothschild, you’ll enjoy it much more than if you’re told it’s a 2015 Trader Joe’s wine-in-a-box, whichever it truly happens to be. (For more on this, see my eBook single on wine forgery).
  • But while non-experts are led by being told what is authentic and what is not, clever forgers do a more elaborate version of the same thing to snare specialists. Rather than telling them “this is authentic,” which would summon a defensive reaction on the part of the expert (“Oh yeah, I’m the expert here, I’ll tell you what’s authentic and what isn’t”), they lay a trail of traps by scattering subtle clues that lead the expert into following a carefully plotted trail, but to come to their own conclusion about the authenticity of the work in question.
Lawrence Hrubes

BBC News - Word-taste synaesthesia: Tasting names, places and Anne Boleyn - 0 views

www.bbc.co.uk/...health-21060207

TOK perception senses taste synesthesia brain

shared by Lawrence Hrubes on 20 Nov 13 - No Cached
  • Lawrence Hrubes on 20 Nov 13
     
    "As a young man James's girlfriends were flavoured of rhubarb and melted wine gums. And his schoolmates had a strong essence of sliced potatoes and strawberry jam. He chose his companions not based on their personality or looks, but because of how their names tickled his taste buds. James Wannerton has synaesthesia - a condition in which the senses mix together so that sensations we normally consider separate start to intermingle."
markfrankel18

Placebo-philes - Anxious Machine - 1 views

www.anxiousmachine.com/...placibo-philes

TOK placebo perception

shared by markfrankel18 on 13 Dec 13 - No Cached
  • It's easy to sneer at the placebo effect, or to feel ashamed of it when you're its victim. And that's precisely why I found Felix Salmon's piece revelatory, because instead of sneering at the placebo effect of fancy wine, its marketing, and its slightly higher prices, he thinks we should take advantage of it. If the placebo effect makes us happy, why not take advantage of that happiness?
  • n a recent article for the Atlantic, David H. Freedman argues that there's virtually no scientific evidence that alternative medicine (anything from chiropractic care to acupuncture) has any curative benefit beyond a placebo effect. And so many scientists are outraged that anyone takes alternative medicine seriously. However, there is one area where alternative medicine often trumps traditional medicine: stress reduction. And stress reduction can, of course, make a huge impact on people's health. The Atlantic article quotes Elizabeth Blackburn, a biologist at the University of California at San Francisco and a Nobel laureate. “We tend to forget how powerful an organ the brain is in our biology,” Blackburn told me. “It’s the big controller. We’re seeing that the brain pokes its nose into a lot of the processes involved in these chronic diseases. It’s not that you can wish these diseases away, but it seems we can prevent and slow their onset with stress management.” Numerous studies have found that stress impairs the immune system, and a recent study found that relieving stress even seems to be linked to slowing the progression of cancer in some patients. Perhaps not surprisingly, a trip to the chiropractor or the acupuncturist is much more likely to reduce your stress than a trip to the doctor. If anything, a trip to the doctor makes you more anxious.
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