On Saturday afternoon (yesterday) Jacques Puisais, the famous oenophile and founder of the Institute of Taste in Paris, spoke at SoFAB. Appropriately, he spoke in the Tasting Room. He talked about the personal experience that is taste and the fact that until you put something in your mouth, taste is only potential. Puisais is in his eighties and has devoted a great deal of his career as a scientist (he holds a PhD in chemistry) to the development of the theory of taste. It is fascinating to hear an intellectual presentation of taste. Like a discussion of art, music or literature, taste has an emotional component and an intellectual one. We seldom examine the intellectual side.
If you are looking for a chance to hear Jacques Puisais discuss his theories in an entertaining venue while eating and drinking a menu that he has prepared, I recommend the dinner at the Ritz Carlton on Thursday. He will take over the restaurant, Melange, and present an opportunity to think about the pleasures of the table. See you there!