Gigi Berardi reads FoodWISE, on her food imaginary, and offers an image of wild varieties of tomatoes, and of a 17th century Italian trailblazer— Artemisia Gentileschi—and her beautifully wild creations.
Tag: coronavirus
FoodWISE, food quality, food partnerships—and when is bread nor bread?
Gigi Berardi reads FoodWISE, concluding her section on sensory science in our personal world of food, and leaving us with this sobering story: bread in Ireland? Image: Unsplash
FoodWISE, good olive oils, and carbon tracking in Denmark
Gigi Berardi reads FoodWISE, on what goes into a good olive oil, and offers a good read on Denmark’s new carbon-tracking system Denmark’s new carbon-tracking system—at the supermarket check-out.
FoodWISE and the taste of good
Bergen: strong tastes, mild tastes Gigi Berardi continues tonight, talking about sensory sciences and measuring “good.” A story that disappoints—sanitation and isolation failures—from The Washington Post
FoodWISE—and the wisdom of diversity of foods—yes or no?
Gigi Berardi reads FoodWISE, on sensory sciences and the wisdom of eating a variety of foods—in terms of developing our appreciation for quality. Although, here, a counter idea: does variety of vegetables matter?
FoodWISE and the challenge of artisanal foods in sensory science—and good news on COVID response
Emily’s stuffed tomatoes, using heritage tomatoes Gigi Berardi reads FoodWISE, on the challenge of working with artisanal foods in sensory science—and good news on COVID response. Read here: COVID response in Africa
FoodWISE, science, labor
Image: Unsplash. Gigi Berardi reads FoodWISE, on science and reflects on labor issues, as here: labor.
FoodWISE and a new sugar
Gigi Berardi reads FoodWISE, more on sensory science, and introduces a new kind of sugar.
FoodWISE and the unique taste of tomatoes—and universities owning up to bad policy decisions
Gigi Berardi reads FoodWISE, on the taste of tomatoes, and reflects on university policies on coronavirus . Image: Waxing homemade gouda cheese
FoodWISE, sensory sciences, and the good taste of olive oil
Image: Unsplash Gigi Berardi reads FoodWISE, about sensory sciences, and the good taste of olive oil. See: https://www.esn-network.com/research/new-findings/view/articles/olive-oil-in-context-tds-uncovers-complex-interactions/ https://youtu.be/i_5Z7pBwN-4