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.