This is a Vintage Selection from 2012
The Conversation
The Restaurant Guys talk with Barb Stuckey, taste expert, about the difference between taste and flavor. They discuss why you need to contemplate what you eat and use all five senses when you taste. Hear about Barb’s UNfocus tasting group that tested how impairment impacts your perception of food.
The Inside Track
The Guys and Barb discuss analyzing food the way we dissect wine.
Barb: We do a lot of critical tasting of wine, yet we don't necessarily do the same of food. I thought that that was pretty odd given that only about 35% of the population in America drinks wine, but a hundred percent of us eat food.
Francis: I would like to point out that that's our favorite 35%, but I get your point.
Barb Stuckey on The Restaurant Guys Podcast 2012
Bio
Barb Stuckey is a leading food developer, taste expert, and author of Taste: Surprising Stories and Science About Why Food Tastes Good. As Chief New Product Strategy Officer at Mattson (the largest independent food and beverage innovation company in North America) she’s spent over two decades helping create the products that shape how we eat.
Known as a “taste educator,” Stuckey translates the science of flavor into everyday language. Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum by teaching the fundamentals of taste to each incoming class during the school’s 10 years in San Francisco. She spoke at the NextGen Restaurant Summit, gave a TED Talk on umami and has contributed articles about the food industry to Forbes.com.
Info
Barb’s book
Taste: Surprising Stories and Science about Why Food Tastes Good
By Barb Stu
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