Abstract

Qualifying Taste | Wednesday 23 February 2022 | 4:00pm UK Time | Online

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 Alex 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?

Speakers: 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

You can find out more about the ‘Taste and Knowledge’ Research Group on our website

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) ERC grant no. 724451.