Add to ORKGThis paper is a transcript of Prof Peter Klosse’s inaugural speech, delivered at Stenden University, Leeuwarden. Set againstthe backdrop of a rapidly evolving industry, the message is of particular significance
It is common to accept subjectivism about matters of gustatory taste, the view that gustatory reason...
Restaurants in their multiple incarnations, and in particular in the larger urban centers in the Uni...
In this paper, I investigate the relation between recipes and taste. In particular, I do three thing...
In this paper I argue that the best explanation of expertise about taste is that such alleged expert...
This article introduces the special issue of Performance Research ‘On Taste’, arguing for the value ...
In my dissertation, I explore the role of taste disagreements in the debate about the semantics of p...
This paper is intended to answer the question of whether taste represents some kind of evidence in a...
My thesis will explore vinotypes, a method used to distinguish a wine taster’s sensitivity, which wi...
Classifying people according to their tastes in food and drink is a fruitful and topical area of mar...
Based on fieldwork in the UK and Portugal, this paper considers the relationships between cultural a...
o what end do we need to taste? Just to enjoy a night out at the restaurant? Fish can also taste. Bu...
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variet...
This chapter re-examines foundational philosophical controversies about the meaning of taste and ref...
Acquired taste is an integral part of the cultivation of taste. In this essay, I identify acquired t...
This article is premised on two presumptions. The first is, I think, uncontroversial, the second les...
It is common to accept subjectivism about matters of gustatory taste, the view that gustatory reason...
Restaurants in their multiple incarnations, and in particular in the larger urban centers in the Uni...
In this paper, I investigate the relation between recipes and taste. In particular, I do three thing...
In this paper I argue that the best explanation of expertise about taste is that such alleged expert...
This article introduces the special issue of Performance Research ‘On Taste’, arguing for the value ...
In my dissertation, I explore the role of taste disagreements in the debate about the semantics of p...
This paper is intended to answer the question of whether taste represents some kind of evidence in a...
My thesis will explore vinotypes, a method used to distinguish a wine taster’s sensitivity, which wi...
Classifying people according to their tastes in food and drink is a fruitful and topical area of mar...
Based on fieldwork in the UK and Portugal, this paper considers the relationships between cultural a...
o what end do we need to taste? Just to enjoy a night out at the restaurant? Fish can also taste. Bu...
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variet...
This chapter re-examines foundational philosophical controversies about the meaning of taste and ref...
Acquired taste is an integral part of the cultivation of taste. In this essay, I identify acquired t...
This article is premised on two presumptions. The first is, I think, uncontroversial, the second les...
It is common to accept subjectivism about matters of gustatory taste, the view that gustatory reason...
Restaurants in their multiple incarnations, and in particular in the larger urban centers in the Uni...
In this paper, I investigate the relation between recipes and taste. In particular, I do three thing...