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Taste, then, in France resides as a form of local knowledge. The success of the turn-of-the-century tastemakers and taste producers lay in their ability to create an association between place and quality. They appropriated the link between taste and place, and helped create legal and governmental mechanisms to champion location-based food and drink

To us, Chang’s essay gets to the heart of the matter. Through the lens of his theory, we’ve come to see it this way: strong flavors, namely umami, mark a surge of intensity in the flow of experience. It also becomes clear that paradox itself is at the heart of contemporary consumption.

For example:

“This shouldn’t be good but it is”

“This doesn’t see... See more

NEMESIS • Returning to the Umami Theory of Value

Taste Is the New Intelligence

stepfanie tyler wildbarestepf.substack.com

Taste comes in lanes. To quote Susan Sontag again, “There is taste in people, visual taste, taste in emotion — and there is taste in acts, taste in morality. Intelligence, as well, is really a kind of taste: taste in ideas. One of the facts to be reckoned with is that taste tends to develop very unevenly. It's rare that the same person has good vis... See more

Notes on “Taste” | Are.na Editorial

Taste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral.

Evan Armstrong • The Art of Scaling Taste

arintur dos azores — laranjo etnom плотное белое дуб

сухое вино из хереса (зел) с флером 15 — педрохименес

howards folly 3 amphoras — rose like white taaninnn

monjebelles — stolen red AF

vino costa — acidic amber — smoky salty high acidity

fosc — tobacco

thoughts on "taste"

What is taste? How does one develop it? Will taste and curation become more important in the age of AI and Algorithms?

Jasmine • 10 cards

Cabernet sauvignon’s aromas and flavors are well known and easy to indentify: blackberry, black currant, cassis, mint, cedar, graphite, licorice, leather, green tobacco, cigar, black plums, dark chocolate, sandalwood, and so on.

Karen MacNeil • The Wine Bible

Grenache from Rusden, Zinfandel from Turley, and Chenin Blanc from Mosse. And don’t forget: “Try smelling with your mouth open, as you’ll get more information.”