The knowing nose: the role of knowledge in wine expertise
By Angus L. Hughson, R. Boakes. 2002
179 citations recorded by the source corpus.
Subfields: Experimental and Cognitive Psychology, Sensory Systems, Tourism, Leisure and Hospitality Management
View Paper: https://www.semanticscholar.org/paper/cc8c1ba118e56bad8ce2c465f86d87b0bd477835
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In Experimental and Cognitive Psychology
In Sensory Systems
In Tourism, Leisure and Hospitality Management
Citations in the corpus
- The Musicality of Non-Musicians: An Index for Assessing Musical Sophistication in the General Population (2014, background): “In line with expertise research literature from other domains [26–32], we assume that, with greater expertise, the representational cognitive system for a domain will differ in its level of sophistication, i.”
- Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, result): “This last problem can be crucial, because, for example, previous work by Hughson & Boakes (2002) showed that providing a short list rather than a longer list to consumers asked to describe a set of wines lead to more efficient descriptions, as measured by a matching task between descriptions and…”
- The nose knows: influence of colour on perception of wine aroma (2003, background): “Further, data reported to date suggest that such categorical structure assists wine experts to recall (Hughson and Boakes, 2002) and match (Solomon, 1988) wine descriptions.”
- Wine Tasting: A Professional Handbook (2002, background): “Experience tends to generate idiotypic recollections, against which new wines are compared (Hughson and Boakes, 2002).”