6 Apr 2022 16:00 - 17:30 Online


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

This session addresses the notion that taste can be trained – both in the sense that individuals can learn to like things they did not previously enjoy, and in the sense that they can enhance their capacity for sensory experience. Sometimes, these two senses are intertwined, when people learn to discriminate more finely between sensory experiences, and in so doing learn to identify new forms of pleasure.


Dr John Gallagher is Associate Professor of Early Modern History at the University of Leeds. A specialist in cultural and social histories of early modern Britain and Europe, with a particular interest in language, migration, and education, John’s research stretches from the sixteenth to the early eighteenth century and covers topics ranging from the history of Italian grammar to the Grand Tour, and from perfumed gloves to Mediterranean piracy.

He is a BBC/AHRC New Generation Thinker and, among many BBC collaborations, features in the Radio 3 Sunday Feature, The History of the Tongue.

Dr Patrick Ruch is Research Staff Member at IBM Research-Zurich and Technical Assistant to the Vice President of Europe and Africa and Director of IBM Research-Zurich. His research interests lie in AI-assisted combinatorial chemical sensing for applications in quality and process control and product innovation.

Patrick is the Principal Investigator of HyperTaste, a research effort to demonstrate an end-to-end implementation for AI-assisted rapid testing of complex liquids. At IBM, he has led research projects on energy-efficient computing systems and sustainable energy technologies.


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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