How do we understand taste as something measurable and communicable? Distinguished Professor Hildegarde Heymann joins Esculent to explore the field of sensory science, a discipline that transforms fleeting sensory impressions into data and descriptive language. From wine and spirits to chocolate and ice cream, Professor Heymann’s work has shaped how sensory researchers structure panels, train tasters, and translate perception into scientific method.
In this episode, we take up the connection between sensory science and esculence: how the languages and systems used to evaluate flavor also participate in producing edibility itself.
Audio warning: this episodes audio was compromised in recording, listeners will notice some deviations in quality.
Tasting: A panel of Dandelion Chocolate bars
Viewing: Violet Beauregarde’s three-course-dinner gum, Willy Wonka & the Chocolate Factory (1971)
Host: Professor Elizabeth McQueen & Professor Charlotte Biltekoff
Producer: Stace Baran
Theme by: Ronan Delisle
Esculent is brought to you by Professor Charlotte Biltekoff and the Darrell Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.
