Mapping the Flavor Genome With Beth Altringer
Beth Altringer first became fascinated in flavor when she joined a competitive wine tasting organization when she was going to graduate school at The University of Cambridge. While it had nothing to do with her field of study (product design and innovation), the very idea one could break down the characteristics of wine and its flavor into highly descriptive and well understood categories was a revelation to Altringer, so much so she eventually began to think about whether it was possible to apply this systematic and analytical approach to flavor to almost any type of food. It was from there…
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