Chefs and Sommeliers Often Think of the Emotional Experience of Flavor. Can Guests Taste It?
In the summer of 2015, she collaborated with Tse-Wei Lin of Journeyman restaurant and Backbar in Somerville, MA to test the first version of software developed from the catalogue. The collaboration helped show that the approach could inspire novel professional culinary designs. It led to ‘Taste Emoji: Delightfully Paired Feelings for Dinner’, an event in which guests explored – through taste – whether food and wine pairing can tell an emotional story.