Gigi Berardi reads FoodWISE, on the quality of food—that delicious-tasting olive oil, and reflects on our carbon footprint.
Tag: olive oil
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, the taste of real food, and what’s happening with greenhouse gas emissions
Gigi Berardi reads FoodWISE, on food quality, and shares the story of her students in Italy, tasting olive oils—preferring a rancid sunflower seed oil (bland in taste) as their favorite “olive oil.” They prefer the mild taste (so do Italian students) of what is labelled “olive oil” in the experiments. Gigi talks about recent taste…