- TASTE MATTERS, THE BOOK
- RESEARCH & CONSULTING
- TASTE TOPICS
- January, 2017: The moon & vinous
- July, 2016: Just my imagination
- March, 2016: Cueing for food
- January, 2016: Yule tired Copy
- October, 2015: Food for thought Copy
- September, 2015: Complex odours and simple smells
- August, 2015: Death of the expert?
- July, 2015: Remembering to like
- May, 2015: Smelling like a dog
- March, 2015: The hot topic
- February, 2015: Meet the new taste ... same as the old taste?
- January, 2015: Chemical coffee
- October, 2014: (De)Constructing flavours
- September, 2014: Bad taste?
- August, 2014: Fear of frying
- July, 2014: The taste of emotion
- May, 2014: The subtext on context
- March, 2014: Nose-ology of smelling
- February, 2014: Unaware eating
- January, 2014: Nothing to be sniffed at
- November, 2013: Colour me .... minty
- October, 2013: Feeling all emotional
- August, 2013: Implicit implications
- July, 2013: Absolutely Love It!
- June, 2013: Full of MSG
- May, 2013: Supertaste me!
- March, 2013: Flavour terroirism
- February, 2013: How sweet it is …or is it?
- January, 2013: The smell of ageing
- December, 2012: Le topic du jour: Gout qui importe
- November, 2012: Overrated wines
- October, 2012: Learning to want
- September, 2012: The highly discriminating consumer
- August, 2012: Choosing to like or liking to choose?
- July, 2012: Feeling Tastes
- June, 2012: Driving a better tomato
- May, 2012: Great expectations
- March, 2012: The genetics of cat food
- February, 2012: Remembrance of foods past
- January, 2012: The mathematics of flavour
- December, 2011: Paring wine and food pairing
- November, 2011: Tastes Like Home
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Future Food
SYNOPSIS
Simon Parkes meets the people trying to come up with food ideas for the future. Will techniques used by experimental chefs become mainstream in the 21st century?
Includes interview with John Prescott, author of Taste Matters
BROADCAST: Sun 13 Nov 2011
Play podcast: FUTURE FOOD
