Federico Kukso

The term “restaurant” was first coined in reference to a class of purveyors of restorative bouillons, referred to as “ restaurants ”. The traiteur who claimed precedence as the first “restaurateur” and who offered a wide range of restoratives, was Boulanger. Despite contentions that restaurateurs were not permitted to sell a wider range of products... See more

El término "restaurante" se acuñó por primera vez en referencia a una clase de proveedores de caldos reconstituyentes, conocidos como " restaurantes ".

odor naming as a tool for cognitive and perceptual assessment

Los japoneses creen que lo que comas durante los tres primeros años de tu vida determinará tu paladar para siempre.

Elaboró la teoría de que todos los individuos nacen bisexuales

“Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.”

― Robert A. Heinlein, Time Enough for Love

“Emotions and the feelings are not a luxury, they are a means of communicating our states of mind to others. But they are also a way of guiding our own judgments and decisions. Emotions bring the body into the loop of reason.”

―

António R. Damásio,

Descartes' Error: Emotion, Reason and the Human Brain

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine.

it appears sensory experience and cultural preoccupation alone is not enough to overcome the boundaries of language. Wine and coffee experts have only a small advantage over novices when describing smells and flavors, limited to their domain of expertise.