The chef and the flavorist: reflections on the value of sensory expertise

RT @christyspackman: @EmilyContois How do understandings of various tastes on the continuum of #natural to #artificial shape our valuation…

@EmilyContois How do understandings of various tastes on the continuum of #natural to #artificial shape our valuation of #SensoryLabor? @AnaUlloaG's most recent article in Food, Culture and Society points out how sensory acuity is shared across fields. htt

4/ Ana Maria Ulloa @AnaUlloaG instance of how collaborative acuity is developed between people, instruments and measures, among industrial flavorists and celebrity chefs to produce alienated and unalienated forms of sensory labor. https://t.co/Ms48wM361X

RT @AnaUlloaG: A struggled article I've been working on finally sees the light! Thanks to @christyspackman and Jake Lahne. The chef and the…