Jan 14, 2023
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John McQuaid, Vardan Papyan, and XY Han, “AI and the Photoarchive”
John McQuaid (Photoarchive Lead, Frick Art Reference Library), Dr Vardan Papyan (Assistant Professor, University of Toronto), and XY Han (Doctoral Candidate, Cornell University) spoke at the first AEOLIAN workshop, “Employing Machine Learning and Artificial Intelligence in Cultural Institutions” on the 7th July 2021. Their talk was titled “AI and the Photoarchive”.
Tasty: The Art and Science of What We Eat Paperback
by John McQuaid
“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution. Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind. Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000-year-old walkabout by early humans is responsible for George H.W. Bush’s broccoli-hatred, why “supertasters” like salt, and why “nontasters” are more likely to be alcoholics. “A fascinating story with a beginning some half a billion years ago…McQuaid’s tale is about science, but also about culture, history and, one senses, our future” (Scientific American). Tasty offers a delicious smorgasbord of where taste originated and where it’s going—and why it changes by the day.
( Source: Amazon )
Tasty: The Art and Science of What We Eat
Tasty: The Art and Science of What We Eat
By John McQuaid
Synopsis: A fascinating and deeply researched investigation into the mysteries of flavor—from the first bite taken by our ancestors to scientific advances in taste and the current “foodie” revolution.
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it’s really the most complex…
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John McQuaid, a Pulitzer Prize-winning journalist and author of the new book Tasty: The Art and Science of What We Eat, tells NPR’s Rachel Martin why we like to eat things that actually sound pretty gross:
Our tastes our malleable. This is also part … of our evolutionary heritage in that our ancestors lived in so many different parts of the world, with so many different types of food, and still do, that flexibility is part of our makeup. … We learn to like things that, by rights, no one should like. …
I paid a visit to Iceland during my research and I tried ... a type of fermented sea shark. It used to be buried in the sand for months, and then they'd dig it up in a semi-fermented, rotted state and eat it. Vikings did that, I guess when they had no other option, but today it's a delicacy, it's a national tradition in Iceland. But it smells like a combination of ammonia and rotted fish. ... You're supposed to drink it with some Icelandic schnapps and toast the god Thor. I tried this and I have to say, I did not learn to like it. ... But if you live in Iceland, you will learn to like it because you derive other pleasures from it. You derive fellowship, and it's fun and your brain kind of shifts around, so things that other people find disgusting, you find enjoyable.
More of their conversation here.