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Are you a Coke or Pepsi drinker? Do you pull into McDonald's golden arches or prefer to "have it your way" at Burger King? When it comes to toothpaste, which flavor gets you brushing, Colgate or Crest? If you think it's just your taste buds that guide...
For now, most of the research is purely academic, although even brain experts anticipate that it's just a matter of time before their findings become a routine part of any smart corporation's marketing plans. Some lessons, particularly about how the brain interprets brand names, are already enticing advertisers...
If anything emerged from last week's Madrid Fusion, the celebrated international conference of the epicurean avant garde, it was that algae is in vogue: Ferran Adri?, the founding genius of the new conceptual movement among chefs, wrapped a crab torso in it. Angel Leon, used it to clarify stock...
One answer may be, back to cooking's roots. "Last year, Madrid Fusion was all about machines, and two years before that, it was about chemicals," says Antoinette Bruno, editor-in-chief of Starchefs, an influential chef's magazine. "This year is the return to flavor." Several speakers at the...
The world's other star molecular gastronomist, Heston Blumenthal of London's Fat Duck, largely avoided the question of technology versus taste, instead focusing on a new element in his ongoing quest to generate emotion through food. He introduced a new reservation system for his restaurant that involves a website...