23 Feb 202216:00-17:30Online

Description

The ‘Taste as a Form of Knowledge Production’ research group at gloknos invites you to the third session of their current seminar series, hosted by Marieke Hendriksen (Royal Netherlands Academy of Arts and Sciences, Amsterdam) and Alexander Wragge-Morley (Lancaster University).

In this session, we’ll compare the strategies that people have used to qualify taste – to make it into something that can be described in detail through supposedly objective referents. What happens when self-taught industrial flavour grader encounters a professional chef and historian who develops aspiring chefs’ tastes as an educator?

Judith Konsten has nearly a decade of experience as a sensory evaluator in the foods and drinks industry. She holds a wine tasting certificate (WSET3) and is a qualified coffee taster (Q Arabica Grader). Judith currently works for coffee roastery Mocca d’Or and wine laboratory Meron Global Wine Quality Guide. Previously, she worked as a taster at HJ Heinz & International Flavors and Fragrances.

Dr Ryan Whibbs is a food-studies scholar, chef, and is the Chairperson of Paterson Global Foods Institute at Red River College, Winnipeg. He earned Canada’s journeyman chef credential -the Red Seal (Chef)- in 2002 after completing his apprenticeship in Canada, France, England, Ireland, and Scotland. Ryan’s doctoral research focused on the history of the brigade de cuisine in French and English great households, 1350-1650. At present, he publishes on the process of educating new cooks, and still finds time to publish on the history of kitchen management in medieval and early modern France and England.

To join via Zoom, or if you have queries about this event, please don’t hesitate to email.

 


gloknos is initially funded for 5 years by the European Research Council through a Consolidator Grant awarded to Dr Inanna Hamati-Ataya for her project ARTEFACT (2017-2022). ARTEFACT is funded by the European Research Council under the European Union’s Horizon 2020 Framework Programme for Research and Innovation (ERC grant agreement no. 724451). For information about gloknos or ARTEFACT please contact the administrator in the first instance.

Research Group Programme

Session One: Sense of Taste

Wednesday 24 November 2021
Speakers: Irene de Vette & Agnieszka Wołodźko

Session Two: Taste and Value

Wednesday 1 December 2021
Speakers: Christy Spackman & Charlotte Guichard

Session Three: Qualifying Taste

Wednesday 23 February 2022
Speakers: Judith Konsten & Ryan Whibbs

Session Four: Training Taste

Wednesday 6 April 2022
Speakers: John Gallagher & Patrick Ruch

Research Group Leaders

Alex Wragge-Morley

Alex Wragge-Morley is a lecturer in the Department of History at Lancaster University in the UK. He is a historian of science and medicine, focusing on the period 1650-1800. Through his research and teaching, Alex seeks to understand how people in the past obtained knowledge through sensory experience. In particular, he asks how scientific and medical practitioners have related the pleasures and pains of the senses to the work of knowledge production. In doing so, he brings together histories of science, medicine, the body, the neurosciences, art, literature, and religion. His first book, Aesthetic Science: Representing Nature in the Royal Society of London, 1650-1720, was published with the University of Chicago Press in 2020.


Marieke Hendriksen

Marieke Hendriksen is a historian of early modern science, art, and knowledge. She is senior researcher at NL-Lab, a research group within the Humanities Cluster of the Royal Netherlands Academy of Arts and Sciences (KNAW) in Amsterdam. Her research interests are the role of material culture and sensory perception (especially taste) in the production and exchange of knowledge in the early modern period, in particular in the realms of medicine, chemistry, and art.

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