Show Notes
Why we like wine has less to do with our taste buds than you might think. Zata Vickers, professor of Food Science and Nutrition and director of the Sensory Center at the University of Minnesota, explains the science behind why we like what we like. Learn how repeated exposure, positive social experiences, and even the words used to describe wine influence our preferences. Along the way, she shares surprising insights into what babies' reactions can teach us about taste and why food preferences are learned more often than they're born.
Resources:
257: Understanding Winery Visitors – Increase Sales with your Messaging 309: Create Memorable Winery Experiences That Drive Sales | Marketing Tip Monday Food Science Seminar Zata Vickers Zata Vickers | Google Scholar Zata Vickers | LinkedIn
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