Article ID: CBB901373382

The taste machine: Sense, subjectivity, and statistics in the California wine world (June 2016)

unapi

This article is about mid-20th-century attempts to turn subjective judgments about the quality and composition of wine into objective knowledge. It focuses on the research of Maynard Amerine at the University of California, Davis, and his project to formalize the procedures of sensory evaluation. Using controlled experimental conditions, Amerine and colleagues transcribed judgments about taste into numbers that could then be aggregated and analyzed statistically. Through such techniques, they claimed to be able to turn subjectivities into objectivities, rendering private taste sensations into reliable and stable facts about objects in the world.

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https://data.isiscb.org/isis/citation/CBB901373382/

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Authors & Contributors
Allyson C. DeMaagd
Spackman, Christy C. W.
Victoria Lush
Alfian Nur Wicaksono
Sen, Priya Vari
Stephen Hoover
Concepts
Taste; gustatory perception
Smell; olfactory perception
Senses and sensation; perception
Statistics
Science and culture
Wine and winemaking
Time Periods
19th century
20th century, early
20th century
Early modern
Medieval
Ancient
Places
United States
France
Pyrenees (France and Spain)
Italy
British Isles
California (U.S.)
Institutions
University of California, Davis
League of Nations
Université de Montpellier
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