Gastronomy & Food Science Teacher: Taste is “Multidimensional”

in Faculty News, Gastronomy, MET News, Programs, Valerie Ryan
October 9th, 2019

Gastronomy & Food Science Teacher: Taste is Multidimensional

In a recent interview with the Boston Globe, MET Gastronomy program instructor Valerie Ryan gave a ranging lesson on the concept of taste. Ryan, who teaches Science of Food and Cooking, told the Globe, “When we perceive flavor, it’s really multidimensional.”

“It’s also very strongly influenced by our individual experiences, what’s acceptable in our culture, and even the environment in which the food is eaten,” the Gastronomy program Science of Food and Cooking teacher added.

Read more in the Boston Globe.