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How Might We Categorize the Sensory, Emotional, and Cultural Experiences of Flavor?

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Can we catalog the sensory, emotional, and cultural experience of flavor?

This project continues a long-time interest in how components combine to create delightful emotional experiences by working on an interactive catalogue of multi-sensory combinations in daily life (focusing on food, beverage, and emotion). This began over a decade ago via training for international blind tasting competitions, including an earlier year of the legendary Oxford-Cambridge championship and championships held at Bollinger (Reims) and Rothschild (Bordeaux).

Altringer continues developing the software for flavor analytics research, and has since collaborated with Chef Tracy Chang of Pagu in Cambridge, Chef Mike Pagliarini of Giulia and Benedetto restaurants (both in Cambridge).

2014 Version: