RT @christyspackman: @EmilyContois How do understandings of various tastes on the continuum of #natural to #artificial shape our valuation…
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@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
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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
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RT @AnaUlloaG: A struggled article I've been working on finally sees the light! Thanks to @christyspackman and Jake Lahne. The chef and the…