Scientist demonstrates good taste; Son of famous steak house founder tells family secrets
Dr. Marcia Pelchat, researcher at the Monell Chemical Senses Center specializing in taste, appeared at an International Association of Culinary Professionals workshop on Food and Memory hosted by Betty Fussell (The Story of Corn; North Point Press, 1999) and demonstrated several critical factors that go into how we taste food. Distinguishing between taste and flavor, Pelchat gave her audience a first-hand experience of how taste is influenced by odor, memory, and visual stimulation. In a follow-up presentation, the son of the founder of Ruth's Steak House, Randy Fertel, described how trauma had been the secret ingredient behind the success of the world famous restaurant chain, revealing that anthrax had killed his grandmother and great grandmother, which proved to be a great motivator for his mother, Ruth.
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Scientist demonstrates good taste; Son of famous steak house founder tells family secrets
