Jacob Lahne
Biographic Data
| ID | 310300 |
|---|---|
| NAME | Jacob Lahne |
| GIVEN NAMES | Jacob |
| FAMILY NAME | Lahne |
| SIGNATURE | LAHNE J |
| AFFILIATIONS | Virginia Tech |
| ORCID | 0000-0002-2344-1816 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 74 |
| AUTHOR COUNT | 8 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 5 |
The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States
Hard cider is growing in popularity throughout the United States (US). Though many scholars have investigated quality and trends in the expanding US cider industry, still little is known about cider producers’ opinions of the products that they make. How do American cider producers value and emplace value onto cider as the industry grows and competes with the broader alcoholic beverage market? This study explored producer perceptions of American …
Sensory labor
The taste of foodstuffs has shaped entire economic systems. Yet many scholars have understood how one tastes as only a matter of aesthetics. New forms of doing work through the senses, associated with twentieth-century industrialized food production, have made it clear that the sensations produced by mouths and noses do more than mark class—they carry economic value. It seems that it is time we attend more closely to this sensory labor and its pl…
Introduction toAccounting for Taste
Sensory evaluation has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived trough the senses of sight, smell, touch, taste, an
Standard sensations
Sensory evaluation is the food-science discipline that "comprises a set of techniques for accurate measurement of human responses to foods". In lay terms, sensory evaluation seeks to objectively describe the nominally subjective sensory properties of food without using physical measurements. However, the techniques used by sensory scientists in pursuit of accurate measurements of subjectivity are largely contingent on the assumptions and goals of…
Empowered to cook
Sensory science, the food industry, and the objectification of taste
Dans cet article je propose d'examiner pourquoi l'analyse sensorielle - discipline appartenant au champ des sciences de l'alimentation et qui 'consiste en un ensemble de techniques permettant de mesurer précisément les réactions humaines vis à vis des aliments' -rencontre des difficultés à évaluer les propriétés sensorielles des aliments issus d'une production 'artisanale'. En tant que spécialiste de l'analyse sensorielle, je me préoccupe de cett…
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
Neurogastronomy
(2013). Neurogastronomy: How the Brain Creates Flavors and Why it Matters: By Gordon M. Shepherd. Food, Culture & Society: Vol. 16, No. 2, pp. 327-330
Empowered to cook
Introduction toAccounting for Taste
Sensory evaluation has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived trough the senses of sight, smell, touch, taste, an
Sensory labor
The taste of foodstuffs has shaped entire economic systems. Yet many scholars have understood how one tastes as only a matter of aesthetics. New forms of doing work through the senses, associated with twentieth-century industrialized food production, have made it clear that the sensations produced by mouths and noses do more than mark class—they carry economic value. It seems that it is time we attend more closely to this sensory labor and its pl…
Sensory science, the food industry, and the objectification of taste
Dans cet article je propose d'examiner pourquoi l'analyse sensorielle - discipline appartenant au champ des sciences de l'alimentation et qui 'consiste en un ensemble de techniques permettant de mesurer précisément les réactions humaines vis à vis des aliments' -rencontre des difficultés à évaluer les propriétés sensorielles des aliments issus d'une production 'artisanale'. En tant que spécialiste de l'analyse sensorielle, je me préoccupe de cett…
Standard sensations
Sensory evaluation is the food-science discipline that "comprises a set of techniques for accurate measurement of human responses to foods". In lay terms, sensory evaluation seeks to objectively describe the nominally subjective sensory properties of food without using physical measurements. However, the techniques used by sensory scientists in pursuit of accurate measurements of subjectivity are largely contingent on the assumptions and goals of…
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States
Hard cider is growing in popularity throughout the United States (US). Though many scholars have investigated quality and trends in the expanding US cider industry, still little is known about cider producers’ opinions of the products that they make. How do American cider producers value and emplace value onto cider as the industry grows and competes with the broader alcoholic beverage market? This study explored producer perceptions of American …
Neurogastronomy
(2013). Neurogastronomy: How the Brain Creates Flavors and Why it Matters: By Gordon M. Shepherd. Food, Culture & Society: Vol. 16, No. 2, pp. 327-330
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
Sensory science, the food industry, and the objectification of taste
Dans cet article je propose d'examiner pourquoi l'analyse sensorielle - discipline appartenant au champ des sciences de l'alimentation et qui 'consiste en un ensemble de techniques permettant de mesurer précisément les réactions humaines vis à vis des aliments' -rencontre des difficultés à évaluer les propriétés sensorielles des aliments issus d'une production 'artisanale'. En tant que spécialiste de l'analyse sensorielle, je me préoccupe de cett…
Empowered to cook
Introduction toAccounting for Taste
Sensory evaluation has been defined as a scientific method used to evoke, measure, analyze and interpret those responses to products as perceived trough the senses of sight, smell, touch, taste, an
Standard sensations
Sensory evaluation is the food-science discipline that "comprises a set of techniques for accurate measurement of human responses to foods". In lay terms, sensory evaluation seeks to objectively describe the nominally subjective sensory properties of food without using physical measurements. However, the techniques used by sensory scientists in pursuit of accurate measurements of subjectivity are largely contingent on the assumptions and goals of…
Sensory labor
The taste of foodstuffs has shaped entire economic systems. Yet many scholars have understood how one tastes as only a matter of aesthetics. New forms of doing work through the senses, associated with twentieth-century industrialized food production, have made it clear that the sensations produced by mouths and noses do more than mark class—they carry economic value. It seems that it is time we attend more closely to this sensory labor and its pl…
The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States
Hard cider is growing in popularity throughout the United States (US). Though many scholars have investigated quality and trends in the expanding US cider industry, still little is known about cider producers’ opinions of the products that they make. How do American cider producers value and emplace value onto cider as the industry grows and competes with the broader alcoholic beverage market? This study explored producer perceptions of American …
Culinary Culture and Tourism (6 works) · Psychology (6 works) · Business (4 works) · Sensory Analysis and Statistical Methods (4 works) · Cognitive psychology (3 works) · Marketing (3 works) · Olfactory and Sensory Function Studies (3 works) · Sensory system (3 works) · Sociology (3 works) · Taste (3 works)