I should be home by now, but I wanted to keep life easy on my return, so these were prepared in advance
Sex Differences in Work Preferences. at N3
Dueling articles at the Institute For Family Studies: Health, Education, Administration, and Literacy jobs for men will solve the working class marriage crisis.
It Would It Wouldn't Maybe Taylor Swift Getting Married Will Help
Let's Not Overstate Support For Violence It matters whose ox is being gored.
4 comments:
I buy all my wine and liquor at a Chevron station.
I wonder if the same sort of issue applies to tea as to wine.
There are all sorts of tea flavors, and I can barely distinguish the most dramatic differences.
I was involved in an EU-funded research project that skirted closely enough to the periphery of some of the research techniques that are used in enology that a few of our Scandinavian collaborators were able to expense a trip to Napa Valley for a w̶i̶n̶e̶ ̶t̶a̶s̶t̶i̶n̶g̶ ̶c̶o̶u̶r̶s̶e̶ seminar done by a UC-Davis enology professor on quantitative analysis of data derived from tasting panel experiments.
My initial response to reading this is that the groups that Cremieux calls 'experts' – mostly wine reviewers for magazines and wine-contest judges – have small overlap with those I consider experts in the area: those with certified/advanced/master sommelier certificates, and those counted as 'expert' by virtue of their being shown statistically to be able to discriminate consistently in the tasting panels done for research-purposes in enology/food-science programs.
I can see how the average person would consider the magazine-writers to be experts, but when I see headline text such as "the myth of the sommelier" I'm keen to point out that his own article contains the data that shows consistent 'blind' evaluation of wine quality is possible: 10% of the wine-contest judges evaluated consistently put the same wines in the same medal-category in every contest that they judged.
Douglas2, I had previously heard that 10% number, and also heard that they included very similar descriptions of the wines. My chemical-engineer brother-in-law Philippe was born outside of Paris in the 1940s and spoke knowledgeably about wines, never arrogant. I found him convincing, but wondered where he fit into these stories of oenophiles who could not tell white from red in blind tastings. Only later did I learn that his father had been a perfumer for Chanel. I decided I would trust that nose.
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