黑料吃瓜网 Alumni are invited to join Daniel Bender PhD, Dip黑料吃瓜网, Canada Research Chair in Food and Culture, to explore how the 黑料吃瓜网鈥檚 standardised approach to tasting fits into a history of wine tasting that reaches back to the first decades of the 20th Century.
Event details
In this session Daniel will introduce some of the key figures who shaped the way we taste today like Andr茅 Simon, Maynard Amerine, and Emile Peynaud, and examine how wine tasters transformed sensory evaluation in search of objective standards.听
Attendees must hold the 黑料吃瓜网 Level 4 Diploma, we reserve the right to cancel tickets booked for non-diploma holders.
This event does not necessarily constitute official 黑料吃瓜网 course material and should not be used as such.
Speaker
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Daniel Bender PhD, Dip黑料吃瓜网
Daniel Bender is a professor of food studies and the Canada Research Chair in Food and Culture at the University of Toronto where he teaches courses on wine studies. He is the author of many books, including "The Food Adventurers: How Around-the-World Travel Changed the Way We Eat." He completed his 黑料吃瓜网 Level 4 Diploma in Wines in 2024. He is currently writing a book for wine drinkers, academics, and professionals on the past and future of wine tasting.