Nadia Berenstein
Biographic Data
| ID | 1634018 |
|---|---|
| NAME | Nadia Berenstein |
| GIVEN NAMES | Nadia |
| FAMILY NAME | Berenstein |
| SIGNATURE | BERENSTEIN N |
| AFFILIATIONS | Independent Researcher, Brooklyn, NY, USA |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 15 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2018 |
| H-INDEX | 2 |
Designing flavors for mass consumption
In the increasingly competitive market for processed foods after the Second World War, flavor assumed new importance in product design and development as companies struggled to gain advantage and entice repeat buyers. This paper examines the flavor profile, a novel sensory evaluation method developed by chemists at Arthur D. Little, Inc. (ADL), the storied Cambridge, MA consulting firm. Introduced in 1949, the flavor profile claimed to offer a re…
Making a global sensation
How did vanilla, once a rare luxury, become a global sensation? Rather than taking the vanilla flavor of vanilla beans as a pre-existing natural fact, this essay argues that the sensory experience that came to be recognized as vanilla was a hybrid artifact produced by an expanding global trade in a diverse set of pleasurable substances, including cured beans from artificially pollinated vanilla orchids, synthetic vanillin, sugar, and a far-flung …
Designing flavors for mass consumption
In the increasingly competitive market for processed foods after the Second World War, flavor assumed new importance in product design and development as companies struggled to gain advantage and entice repeat buyers. This paper examines the flavor profile, a novel sensory evaluation method developed by chemists at Arthur D. Little, Inc. (ADL), the storied Cambridge, MA consulting firm. Introduced in 1949, the flavor profile claimed to offer a re…
Making a global sensation
How did vanilla, once a rare luxury, become a global sensation? Rather than taking the vanilla flavor of vanilla beans as a pre-existing natural fact, this essay argues that the sensory experience that came to be recognized as vanilla was a hybrid artifact produced by an expanding global trade in a diverse set of pleasurable substances, including cured beans from artificially pollinated vanilla orchids, synthetic vanillin, sugar, and a far-flung …
Making a global sensation
How did vanilla, once a rare luxury, become a global sensation? Rather than taking the vanilla flavor of vanilla beans as a pre-existing natural fact, this essay argues that the sensory experience that came to be recognized as vanilla was a hybrid artifact produced by an expanding global trade in a diverse set of pleasurable substances, including cured beans from artificially pollinated vanilla orchids, synthetic vanillin, sugar, and a far-flung …
Designing flavors for mass consumption
In the increasingly competitive market for processed foods after the Second World War, flavor assumed new importance in product design and development as companies struggled to gain advantage and entice repeat buyers. This paper examines the flavor profile, a novel sensory evaluation method developed by chemists at Arthur D. Little, Inc. (ADL), the storied Cambridge, MA consulting firm. Introduced in 1949, the flavor profile claimed to offer a re…
Chemistry (2 works) · Flavor (2 works) · Food Science (2 works) · Mathematics (2 works) · Taste (2 works) · Aesthetics (1 work) · Art (1 work) · Business (1 work) · Consumption (sociology (1 work) · Context (archaeology) (1 work)