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Hospitality researchers and restaurateurs have long viewed the wine menu as an important vehicle for selling wine and in turn increasing restaurant revenue. Therefore, this empirical study examines how wine-menu design, or menu psychology, influences cognitive functioning in wine consumers. Using brain–computer interface technology, we tested 90 participants' cognitive responses to three menu designs (30 per treatment group). The first design resembled a typical wine menu by including only varietal name, vintage, and price (fictitious wine names were used to avoid bias); the second menu included that basic information as well as descriptive information about the wines; the third menu included the descriptive information as well as pairing recommendations. Participants were given a prix fixe dinner menu and were asked to select a wine to pair with the food. Participants using the menus that included either descriptions alone or descriptions with pairing information exhibited significantly higher levels of concentration of longer duration than did those choosing from the basic wine menu that lacked additional information. These results provide evidence that wine-menu design may positively influence consumer behavior and that restaurateurs should use wine menus that provide richer content than traditional wine lists. [ABSTRACT FROM AUTHOR]

Food and wine pairing has been studied in marketing, sensory science, and hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines (Cabernet Gernischt: CG, Marselan: MS, and Vitis amurensisRupr: VR) were paired with two French cheeses (Brie and Camembert) and two Chinese cheeses [sweet cheese (SWC) and salty cheese (SAC)]. The physicochemical properties of wines and cheeses were determined. Also, sensory profiles of wine and cheese samples were collected using 100 participants by a check‐all‐that‐apply (CATA) test, and the ideal pairing of wines and cheeses was evaluated using hedonic, flavor intensity, and body‐to‐body relationship tests. The results showed that VR wine presented a sweet flavor and full body. MS and CG wines have a strong, bitter taste and a hot and rough mouthfeel than VR wine. The flavors of Camembert and Brie cheeses were richer and more complex than those of SWC and SAC. The textures of Camembert and Brie were elastic, smooth, creamy, fatty, and soft. VR wine enhanced consumer preference for all four types of cheeses (each combination liking score is more than six). Wine characteristics were suppressed and not enhanced by pairing with cheese. The ideal pair evaluation in terms of flavor intensity and body‐to‐body relationship confirmed that wines dominated these two aspects for cheese‐wine pairs. Practical Applications: CATA questions conducted with consumers are popular to profile and characterize food and beverage products. This investigation helps validate CATA method applications in food and wine pairing areas. In addition, the hedonic, flavor intensity, and body‐to‐body tests of Chinese wine and Chinese cheese pairing are helpful in promoting the development of the Chinese wine and cheese industry. The findings provide future research directions in pairing principles of food and beverages. [ABSTRACT FROM AUTHOR]

Geocaching is a worldwide scavenger hunt game that uses GPS satellites to lead players to hidden containers or secret locations. It started in 2000 when GPS accuracy was improved for civilian use. Geocaches can be found in various sizes and styles, and players log their experiences online. Libraries can participate in geocaching by hiding different types of caches, such as traditional, multi-cache, event cache, and mystery cache. Geocaching can be a fun and adventurous activity for library patrons, and it can also be a way to engage with the community and introduce new players to the game. [Extracted from the article]

The generative nature of language development has been noted in both cognitive and behavioral psychology. Within behavior analysis, several procedures have been utilized to investigate the emergence of untrained language in both typical and neurotypical populations. These procedures often require an overt learner response (e.g., matching-to-sample). Stimulus pairing procedures pair stimuli together contiguously to form relations and do not require an overt learner response. The stimulus pairing procedure was originally described by Leader et al. (1996) and since then different terms have been used to describe it application (e.g., "respondent-type training," "stimulus pairing observation procedure," "stimulus pairing procedure," "sequential stimulus pairing"). The purpose of the present paper is to describe the procedure, review the applied research on the use of pairing procedures to facilitate emergent language, identify similarities and differences among variants of the procedure, and synthesize this information to better inform researchers and practitioners. Directions for future research on this topic are also discussed. [ABSTRACT FROM AUTHOR]

In saturated markets, companies are continually launching new products. Food innovations particularly play a decisive role in this case. One new concept is food pairing, which signifies that the more aromatic compounds two foods have in common, the better they taste together. Food pairing offers an opportunity to develop innovative foods. However, some consumers are risk-averse or exhibit food neophobia. Studies on food neophobia indicate that innovative foods could face rejection. The factor that represents a marketing barrier is not only the sensory rejection of the products when tasting them but also the refusal to even try such innovative products. Therefore, the idea of whether consumers are generally open to food pairing is important to examine. Nonetheless, research into this issue is lacking thus far. The subject of how consumers judge usual, novel, and unusual pairing principles was investigated in this study. The topic of whether a target group for food pairing products exists and characterized the target group was also analysed. To achieve the objective of the study, an online survey of German consumers (n = 1,064) was conducted; these consumers judged the five flavour combinations of each category (usual, novel, unusual). The results revealed a four-cluster solution, with one-third of the sample expressing an openness to food pairing. The whole sample judged the usual combinations as suitable; by contrast, the novel and unusual combinations were deemed to be mainly appropriate for the food pairing cluster. The proposed measurement methodology for testing the openness of food pairing, which distinguishes between usual, novel, and unusual pairings, has demonstrated its usefulness. Those consumers who are open to food pairing have a high level of food involvement and a low degree of food neophobia. Furthermore, they show the highest organic food purchase frequency. • One-third of consumers is open for food pairing. • Consumers who are open to food pairing have a high food involvement and low food neophobia. • Consumers who are open to food pairing have the highest frequency of purchasing organic food. [ABSTRACT FROM AUTHOR]

This article argues for the importance of British food writer Elizabeth David (1913-1992) in questioning the centrality of power in feminist rhetorical studies and thereby furthering our capacity to understand the diversity of conservative women and their rhetorical projects. The article analyzes David's pathos in her landmark volume of gastronomical essays, An Omelette and a Glass of Wine (1986), and shows how this rhetoric develops a conservative "political culture" which privileges human motivations within food cultures that move beyond the negotiation of power. [ABSTRACT FROM AUTHOR]

Growing consumer interest in food and wine pairing leads to a need for more studies to be conducted evaluating consumers' perception of food pairings. Many studies have used trained panelists to evaluate food and wine pairings; however, this study sought to determine how consumers evaluate food and wine pairings using the check‐all‐that‐apply (CATA) method. The participants (n = 112) were asked to evaluate five white wines for their liking of the wine, their sensory perception of the wines and identify which food items they would pair with the wine using a CATA question. The participants separated the wines based on their sweetness and dryness, as well as their acidity. The participants liked sweet, citrus, fruity and floral white wines, and disliked earthy and sour attributes. When the participants paired the wine with hard cheeses and chocolate their liking increased; however, when the wines were paired with French fries, steak, and lemon pie, it detracted from their liking. Future research should ask participants to explain their pairing choices using open‐ended comment questions. Practical Applications: Very few studies have explored consumers' food and wine pairing preferences. This study identified which food consumers pair with different white wines and how food items can positively or negatively impact consumers' liking of the wine. The results of this study are important to those working in the food and wine service industry. The findings of this study contribute to the gap in knowledge of consumers' preferred food pairings and investigate the use of a check‐all‐that‐apply question to evaluate food and wine pairings. Future research should ask consumers to explain their food pairings, as well as evaluate how wine knowledge and familiarity with wine impact their pairing decisions. [ABSTRACT FROM AUTHOR]

E-cigarettes are harmful, addictive, and popular. In e-cigarettes, nicotine is often paired with food-flavors. How this pairing of nicotine and food cues influences neural processing warrants investigation, as in smokers, both types of cues activate similar brain regions. Additionally, while most e-cigarettes are sweet, savory e-cigarettes are seemingly absent, although savory flavors are commonly liked in food. To understand how smoking status and type of flavor modulate reactions to food-flavored e-cigarettes, in comparison to actual food, neural and subjective responses to food odors were measured in a 2 (sweet vs. savory odor) x2 (food vs. e-cigarette context) x2 (smokers vs. non-smokers) design in 22 occasional/light smokers and 25 non-smokers. During fMRI scanning, participants were exposed to sweet and savory odors and pictures creating the two contexts. Liking and wanting were repeatedly measured on a 100-unit visual-analogue-scale. Results show that sweet e-cigarettes were liked (Δ = 14.2 ± 1.7) and wanted (Δ = 39.5 ± 3.1) more than savory e-cigarettes, and their cues activated the anterior cingulate more (cluster-level qFDR = 0.003). Further, we observed context-dependent variations in insula response to odors (cluster-level qFDR = 0.023, and = 0.030). Savory odors in an e-cigarette context were wanted less than the same odors in a food-context (Δ = 32.8 ± 3.1). Smokers and non-smokers reacted similarly to flavored product cues. Our results indicate that the principles of flavor preference in food cannot directly be applied to e-cigarettes and that it is challenging to design sweet and savory e-cigarettes to appeal to smokers only. • Neither smokers nor non-smokers want savory-flavored e-cigarettes. • Sweet-flavored e-cigarettes are preferred and activate the anterior cingulate more. • Flavor preference in e-cigarettes differs from flavor preference in food. • Context influences neural processing of flavors in the insula. [ABSTRACT FROM AUTHOR]

The well-organized food distribution to the military practiced at the fort of Arad ca. 600 BCE is analysed based on the Arad Ostraca, specifically Ostracon 2, which is concerned with food rations and management of stored wine. Wine quality was assured by inspection ordered by the commander of the fort and executed by the quartermaster. Vinegar played a significant role in the distribution associated with wine. As wine went bad in storage and turned to vinegar, the commander of the fort presented the vinegar as a gift to mercenaries who received their rations from Arad. The Arad gifting was comparable to that mentioned in the Book of Ruth, where Bethlehem harvesters received food and Ruth was gifted vinegar as a relish. [ABSTRACT FROM AUTHOR]

This paper examines how Japanese grape wine production has been promoted as cultural heritage, through the collaboration of local official and private actors. In 2018, Japan's wine making was designated as a national cultural heritage through a governmental program called "Japan Heritage," highlighting the history associated with wine production in a specific area in Yamanashi Prefecture, a long-standing wine-making region in Japan. In this creation of heritage, historical narratives of wine production have been rediscovered and invented. Essentially, this heritagization strategy is not preserving wine culture but creating one, developing touristic resources and stimulating local economy. The politics of making wine heritage in Japan reveals a national governance of food culture with the goal of making Japan a global tourism destination and promoting rural development. [ABSTRACT FROM AUTHOR]

This article argues that a usage-based construction (a conventional pairing of form and function) is required to account for a certain pattern of English exemplified by e.g., it's nice of you to read this. Contemporary corpus and survey data reveal that the construction is strongly associated with certain adjectives (e.g., nice, good) over others, while diachronic data demonstrate that the construction's overall frequency has systematically waxed and waned over the past century. The construction's unique function – namely to concisely convey a judgment regarding how an action reflects on the agent of the action – enables us to predict many observations about its distribution without stipulation. These include restrictions on the interpretation of adjectives that occur in the construction, its infinitive complement, the modal verbs that may appear in it and its ability to be embedded. We further observe that certain conventional fragments of the construction evoke the semantics of the entire construction. Finally, we situate the construction within a network of related constructions, as part of a speaker's "construct-i-con". [ABSTRACT FROM AUTHOR]

Although very popular, Algerian sha'bî music has not received the interest it deserves from academic research yet. This article explores this artistic genre, which draws its inspiration from Andalusian music and malhûn poetic tradition, with regard to the sufi influence that colours some of its typical productions. Through the analysis of three short Algerian sha'bî songs, this article will demonstrate that this artistic world is profoundly impregnated with sufi symbolism, especially while comparing Divine love to wine. [ABSTRACT FROM AUTHOR]

Uto-Aztecan subgrouping has long been the subject of debate. We aim to establish a more up-to-date foundation for Uto-Aztecan lexicostatistics by reexamining Wick Miller's influential lexicostatistic classification. Miller's cognate density measure yields a symmetrical table based on the number of cognates each language pairing shares on a modified Swadesh-100 wordlist. However, no language has cognate sets for all word meanings (glosses) on that list. We offer an improved metric, relative cognate density, for analyzing an updated database of Kenneth Hill's Uto-Aztecan cognate sets. We generate an asymmetrical table dividing the number of pairwise shared cognates ("match counts") by the number of cognate sets each comparison language actually has available. Employing more standard distance-based clustering algorithms (UPGMA, Neighbor Joining, and NeighborNet), our results align with Miller's in some respects (e.g., in identifying a Southern-Uto-Aztecan branch but not a Northern-Uto-Aztecan one) but differ in others (e.g., in not identifying "Sonoran"). [ABSTRACT FROM AUTHOR]

Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers ( n = 31) evaluated 4 cheeses ( Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine ( rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese-wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact ( P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions. Practical Application This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science. [ABSTRACT FROM AUTHOR]

The anti-inflammatory potential of grape stem (GTE) and grape seed extracts (GSE) obtained by pressurized liquid extraction (PLE) was testedin vitrousing THP-1 human macrophage cells (THP-1/M). THP-1/M were activated by lipopolysaccharide (LPS) or human ox-LDL and the cytokine secretion (TNF-α, IL-1β, IL-6 and IL-10) was evaluated. Results indicated that both GTE and GSE, at 10 µg/mL, markedly suppressed the production of pro-inflammatory cytokines when THP-1/M were activated with human ox-LDL. However, when LPS was used to activate THP-1/M, only GTE was able to decrease IL-6 production. HPLC analysis of extracts indicated that GSE presented a high amount of proantocyanidins, which have been described as anti-inflammatory agents. Meanwhile, GTE contained an important quantity of trans-resveratrol and quercetin derivatives, components which also presented a high anti-inflammatory activity. These results increased the added value of winemaking by products as a source of natural anti-atherogenic ingredients. [ABSTRACT FROM PUBLISHER]

The study investigates the importance of culinary attributes and hospitality services attributes as tourism drivers. Specifically, it considers the relationship between pre-visit expectations and post-visit expectation fulfillment using an expectancy-fulfillment grid approach. Using this grid approach, five tertiary attributes, two secondary attributes, and seven primary attributes were identified. The seven primary tourism attribute drivers included nature and landscape, traditional dishes of the region, regional wines, friendliness of staff in the hotels and restaurants, friendliness of staff in wineries, competencies of staff in hotels and restaurants, and competencies of staff in wineries. Research implications and limitations are discussed. [ABSTRACT FROM AUTHOR]

This study tests the effect of a pairing suggestion for food with wine by the glass directly placed on the menu.We made the assumption that these suggestions can, by reducing social and financial risk, increase wine by the glass sales. One hundred and fifty-nine customers of a Swiss restaurant participated in this experiment. For 82 customers, a food and wine by the glass suggestion was directly placed on the menu while the 77 others were given a normal menu (without a pairing suggestion). Results show that this type of suggestion significantly increases wine sold by the glass. Practical applications of this strategy are discussed. [ABSTRACT FROM AUTHOR]

This study assesses the impact of the liking level of specific wines and foods on wine–food match perceptions. The findings assist in understanding the complex relationship between wine–food combinations and perceptions of liking when consumed together. Generally, the significant differences in match level in this 2 × 2 design followed traditional perceptions matches and mismatches. This provides empirical support for these relationships across a diverse group of respondents in terms of objective wine–food knowledge and involvement. Three of the four wine–food combinations had positive direct relationships among wine liking, food liking, or both on the liking level of the wine–food combination when tasted together. [ABSTRACT FROM PUBLISHER]

Rapunzel syndrome is a rare entity when the undigested tuft of hairs accumulated in the stomach and extends beyond the pylorus in the small intestine with a presentation of vomiting, pain in epigastrium and a palpable mass. Recurrence of this pathology is extremely rare, and upto now, only six cases have been reported. We report a male who was partially deaf and dumb, presented with trichophagia and trichobezoar in the age of 5 and 9 years. Both times gastrostomy was performed and trichobezoars were removed completely which were extending in the small intestine. Post-operative recovery was un-eventful and the patient has been referred to the psychiatrist for further management. [ABSTRACT FROM AUTHOR]

Abstract: The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wine addition and with 7.5% or 15% (v/w) of white wine. The fermented sausages showed characteristics that can increase product diversification. Some of the sensory features (i.e. increased salty perception) can represent an important strategy because of the trend to reduce salt intake for health reasons. The presence of wine immediately reduced the pH and is a source of ethanol, which can have an inhibitory effect against undesirable microflora. The microbiological results observed regarding Enterobacteriaceae and enterococci were encouraging. The addition of wine did not negatively affect the ripening time or increase the presence of biogenic amines. The samples containing wine showed reduced concentrations of putrescine. [Copyright &y& Elsevier]