Monthly Archives: July 2012

Culture and Cuisine of Québec: Only a few seats left!

  There are only a few seats left in my Culture and Cuisine of Québec course this fall at Boston University. This is a graduate-level course that is open to BU and non-BU students. Exceptional undergraduates will also be considered. … Continue reading

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Wine Memory

Both taste and smell are such fleeting experiences but in the case of winemaking, they must be assigned to memory and attached to physical processes. What can this example of taste memory in winemaking tell us about the role of … Continue reading

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