Tasty food - Aromas Traditional TavernUploader: Akilmaran 2 years ago Subscribe 7
It has also been suggested experts use more wine-domain specific terminology e. Majid and Burenhult [ 21 ] also found Jahai speakers name odors as easily as colors, unlike English speakers who struggled to name the same odors. In fact, there are many expert domains which would make for an interesting comparison to wine. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. Do experts give more concise descriptions for smell stimuli outside their domain of expertise?