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Hodgson approached the organisers of the California State Fair wine competition, the oldest contest of its kind in North America, and proposed an experiment for their annual June tasting sessions.Each panel of four judges would be presented with their usual "flight" of samples to sniff, sip and slurp. But some wines would be presented to the panel three times, poured from the same bottle each time. The results would be compiled and analysed to see whether wine testing really is scientific.

Results from the first four years of the experiment, published in the Journal of Wine Economics, showed a typical judge's scores varied by plus or minus four points over the three blind tastings. A wine deemed to be a good 90 would be rated as an acceptable 86 by the same judge minutes later and then an excellent 94.

When your taste buds are way above the clouds, your normal sense of taste goes right out of the aeroplane’s window. Katia Moskvitch investigates why this happens, and how airlines are trying to find ways to get our appetites back on track

Taste buds and sense of smell are the first things to go at 30,000 feet, says Russ Brown, director of In-flight Dining & Retail at American Airlines. “Flavour is a combination of both, and our perception of saltiness and sweetness drop when inside a pressurised cabin.”

Science has shown how certain sounds can make crisps taste crunchier, oysters taste saltier, and aeroplane food taste bad. 

The cells of octopus suckers are decorated with a mixture of tiny detector proteins. Each type of sensor responds to a distinct chemical cue, giving the animals an extraordinarily refined palate that can inform how their agile arms react, jettisoning an object as useless or dangerous, or nabbing it for a snack.

Though humans have nothing quite comparable in their anatomy, being an octopus might be roughly akin to exploring the world with eight giant, sucker-studded tongues

The internal architecture of an octopus is as labyrinthine as it is bizarre. Nestled inside each body are three hearts, a parrot-like beak and, arguably, nine “brains”

Research at the University of York has shown that the accepted hierarchy of human senses -- sight, hearing, touch, taste and smell -- is not universally true across all cultures.

Study revealed that cultures which placed particular value on their specialist musical heritage were able to communicate more efficiently on describing sounds, even when non-musicians were tested. Similarly, living in a culture that produces patterned pottery made people better able to talk about shapes.

Speakers of 20 diverse languages, including three different sign languages, from across the globe were tested, ranging from hunter-gatherers to post-industrial societies

Expert judges and amateurs alike claim to judge classical musicians based on sound. But Tsay’s research suggests that the original judges, despite their experience and expertise, judged the competition (which they heard and watched live) based on visual information, just as amateurs do.

just like with classical music, we do not appraise wine in the way that we expect. 

Priceonomics revisited this seemingly damning research: the lack of correlation between wine enjoyment and price in blind tastings, the oenology students tricked by red food dye into describing a white wine like a red, a distribution of medals at tastings equivalent to what one would expect from pure chance, the grand crus described like cheap wines and vice-versa when the bottles are switched.

I don’t think it is algorithms per se that have killed hipsters so much as the all-encompassing imperative of poptimism.

At its core, poptimism is the idea that because a thing is popular, that means that it is good and should be celebrated.

Poptimism has spread beyond music and is at least part of the reason why, for instance, you see constant demands that comic book movies get best picture nominations.

Use this hiatus to do something you would never have done if this emergency hadn’t hit. When the lockdown lifts, move to another state or country. Take some job that never would have made sense if you were worrying about building a career—bartender, handyman, AmeriCorps volunteer.

If you use the next two years as a random hiatus, you may not wind up richer, but you’ll wind up more interesting.

The biggest way most colleges fail is this: They don’t plant the intellectual and moral seeds students are going to need later, when they get hit by the vicissitudes of life.

Fourteen is a formative age, especially for people growing up in social contexts framed by pop culture. You’re in the ninth grade, confronting the tyrannies of sex and adulthood, struggling to figure out what kind of adult you’d like to be, and you turn to the cultural products most important in your day as sources of cool — the capital of young life.

“Fourteen is a sort of magic age for the development of musical tastes,”

“Pubertal growth hormones make everything we’re experiencing, including music, seem very important. We’re just reaching a point in our cognitive development when we’re developing our own tastes. And musical tastes become a badge of identity.”

What’s unique about COVID-19 is that it actually is not nasal congestion or that nasal inflammatory response that is causing the smell loss. The virus actually crosses the blood-brain barrier and gets into the nervous system.

Some people recover their ability to smell within a few days or weeks, but for some people it’s been going on for much longer.

Food doesn’t taste good anymore because how you perceive taste is really a combination of smell, taste and even the sense of touch. Some people are reporting weight loss due to loss of appetite, and they’re just not able to take pleasure in the things that they’ve previously found pleasurable.

"Perception by the senses rather than by the intellect." (Dictionary.com)

"Perception by or based on stimulation of the senses." (Medical Dictionary)

We perceive the world through our five senses. (Hearing, Sight, Smell, Touch, Taste) Our sense receptors are stimulated by sensory information. The brain translates the sensory information into sensations such as sound, taste, temperature, etc. Higher centres in the brain either ignore or recognize the sensations and their meanings, based on neuronal networks of past association and expectation. (Some of this stage 3 work actually involves reasoning).  Click the video to see a coffee-taste expert discuss the intricacies of how different coffees taste.    Sense perception is an important dimension of comprehending the world around us. It allows us to gather information from the outside world, so we can then go on to hopefully make sense of it

It is easier to remember where the chocolate is than where the cucumbers are, new research suggests.

They moved from table to table on which eight foods were placed: caramel cookies, apples, chocolate, tomatoes, melons, peanuts, potato chips and cucumbers.

hey were instructed to either smell or taste the foods and to rate them on likability and familiarity.

If you've heard of the term "MSG," you might have also heard of its common -- but inaccurate -- connotations.For years, monosodium glutamate, a food additive known as MSG, has been branded as an unhealthy processed ingredient mainly found in Chinese food, despite a lack of supporting scientific evidence.

Now, activists have launched a campaign called "Redefine CRS." Headed by Japanese food and seasoning company Ajinomoto, the online campaign urges Merriam-Webster to change its entry to reflect the scientific consensus on MSG -- and the impact of misinformation on the American public's perception of Asian cuisine.

First off: what is MSG?Chances are, you've eaten it. It's a common amino acid naturally found in foods like tomatoes and cheese, which people then figured out how to extract and ferment -- a process similar to how we make yogurt and wine. This fermented MSG is now used to flavor lots of different foods like stews or chicken stock. It's so widely used because it taps into our fifth basic taste: umami (pronounced oo-maa-mee). Umami is less well known than the other tastes like saltiness or sweetness, but it's everywhere -- it's the complex, savory taste you find in mushrooms or Parmesan cheese.

IT’S one of the things we are most afraid might happen to us. We go to great lengths to avoid it. And yet we do it all the same: We marry the wrong person.

Partly, it’s because we have a bewildering array of problems that emerge when we try to get close to others. We seem normal only to those who don’t know us very well. In a wiser, more self-aware society than our own, a standard question on any early dinner date would be: “And how are you crazy?

Marriage ends up as a hopeful, generous, infinitely kind gamble taken by two people who don’t know yet who they are or who the other might be, binding themselves to a future they cannot conceive of and have carefully avoided investigating.

What did satisfy Haidt’s natural thirst for understanding human beings was social psychology.

Haidt initially found moral psychology “really dull.” He described it to me as “really missing the heart of the matter and too cerebral.” This changed in his second year after he took a course from the anthropologist Allen Fiske and got interested in moral emotions.

“The Emotional Dog and its Rational Trail,” which he describes as “the most important article I’ve ever written.”

is the fancy world of wine tasting all pretentious bunk? Not exactly. The wine tasters in the experiments above were being influenced by the nasty beast of expectation. A wine expert's objectivity and powers of taste under normal circumstance might be amazing, but Brochet's manipulations of the environment misled his subjects enough to dampen their acumen. An expert's own expectation can act like Kryptonite on their superpowers. Expectation, as it turns out, is just as important as raw sensation. The build up to an experience can completely change how you interpret the information reaching your brain from your otherwise objective senses

In psychology, true objectivity is pretty much considered to be impossible. Memories, emotions, conditioning, and all sorts of other mental flotsam taint every new experience you gain. In addition to all this, your expectations powerfully influence the final vote in your head over what you believe to be reality.

People said they liked Pepsi, labeled M, better than Coke, labeled Q. Irritated by this, Coca-Cola did their own study and put Coke in both glasses. Again, M won the contest. It turned out it wasn't the soda; people just liked the letter M better than the letter Q.

but gene therapy may be coming to the rescue. Gene therapy’s success in treating  blindness disorders –many are in late stage trials—gave hope to a field deterred by early missteps. And now gene therapy researchers are expanding their gaze to focus on all manner of sensory diseases.

notable success in using gene therapy techniques to treat a sensory disorder came last year when otolaryngolotist

The neurons [in VGLUT3 mutant mice] are waiting for the neurotransmitter to activate them”—but no signal comes, and the mice are profoundly deaf,

Common readers—which is to say the great majority of people who continue to read—read for one purpose and one purpose only. They read for pleasure. They read to be entertained. They read to be diverted, assuaged, comforted, and tickled.

Reading, where it exists at all, has largely become an unprofitable wing of the diversion industry.

it's not only the division of experience between hard labor and empty leisure that now makes reading for something like mortal stakes a very remote possibility.

These people have synesthesia — a neurological condition in which stimulation of one sense (e.g., taste) produces experiences in a totally different sense (e.g., sight).

, approximately one in 27 people has some form of synesthesia.

But only a very few people — maybe only 1 percent of synesthetes — have sensory crossovers that affect their relationship with food and drink.