CAFÉ is excited to announce publication of the “Journal for Culinary Education Best Practices, Volume 4, Issue 3, August 2021.”

 

This issue features “DE GUSTIBUS, reconsidered” written by Philip J. Gasser MS, Research Associate, Tobin Lopes, PhD, Assistant Professor, and Jeffrey P. Miller, PhD, Associate Professor, all from Colorado State University. 

 

Different disciplines often use different terms to describe the same concept and this may impede clear communication between professionals working at the same operation or working on the same project. After teaching undergraduates from different majors in various aspects of food, the authors felt there was a need for improved cross-disciplinary communication in regard to the sensory properties of food.

 

The article is now available on our website. Please login and go to the Member Section to view this newest issue of the journal.

 

We would like to extend our thanks to Dr. Jean Hertzman for spearheading this issue and to Philip J. Gasser, Tobin Lopes and Jeffrey P. Miller for their article. Without their hard work and dedication to culinary education this August 2021 issue would not have been possible.

 

The interviews by Paul Sorgule, CAFÉ’s Champion of the Year, are insightful and particularly valuable to educators, students, and industry.

 

Keep an eye out for our next Podcast.