Formation Of Taste Research Articles

ТРАДИЦІЇ ТА СУЧАСНІ ТЕНДЕНЦІЇ ПРОФЕСІЙНОЇ ПІДГОТОВКИ ХУДОЖНИКІВ ДЕКОРАТИВНО-ПРИКЛАДНОГО МИСТЕЦТВА

The author of the article focuses on the fact that folk arts and crafts are an integral part of any culture, including the culture of the Ukrainian people. It contributes to the formation of artistic taste, education of love for the Motherland, pride in one's people, respect for age-old cultural traditions, awakens a sense of responsibility for the preservation of spiritual riches created by previous generations. The author also notes that decorative and applied art acquires special significance in modern socio-economic circumstances. That is why the problem of finding new teaching methods in this area is extremely relevant. The author believes that at the present stage of development of pedagogical science it is necessary to apply methods of scientific research and research, use a systematic analysis of the problem of art education, historical analysis of domestic and foreign educational concepts in traditional arts and crafts, as well as the latest technologies – applied art. The author considers it important that the influence of mass culture affects the lives of Ukrainians, when forgeries of folk art acquire the character of outright «kitsch», and the mind and soul of modern boys and girls are practically devoid of national meaning, unable to distinguish good from evil and beautiful from ugly. The article considers the issues of professional training of applied artists. Feature of traditional applied art, which reflects the movement of time and the general patterns of development of the world art process, influencing other areas of creative activity. The author of the article focuses on the fact that folk art occupies an important place in the system of means of forming creative activity of students, which integrates domestic, artistic and pedagogical traditions. The author emphasizes that modern teachers must adhere to a variety of tools when compiling curricula: apply research methods and research, use systematic analysis of the problem of art education, historical analysis of domestic and foreign educational concepts in the field of traditional arts and crafts; study of archival materials and documents, the state of professional training in other domestic and foreign educational institutions that train specialists in related specialties. Key words: decorative and applied art, traditional, development, science, training, education, pedagogy, professional, history, people, technologies, directions.

The Influence of Biomolecule Composition on Colloidal Beer Structure.

Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.

Conceptualizing the roles of cultural intermediaries in the making of a fine wine consumption cultura in China

The paper reports on exploratory, interpretive research involving semi-structured interviews with a small sample of Chinese fine wine intermediaries. We provide insights into the Chinese fine wine market from the perspective of taste makers working in the highly affluent, first-tier city of Shanghai. Our analysis offers a novel conceptualization of the role of cultural intermediaries in market development, contributing to a growing body of research on the significance of constructions of legitimacy to the development of markets, and suggesting how an understanding the local intermediary populations is significant to anticipating pathways for institutionalizing new forms of taste and consumption practices.

Review: Annoying Music in Everyday Life, by Felipe Trotta

Review: <i>Annoying Music in Everyday Life</i>, by Felipe Trotta

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00×103–7.02×106 CFU/mL) and yeasts (5.04×104–2.25×108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.

Imagination and evolution of taste

Taste is a complex biological, cultural and even psychological phenomenon. We can trace both significant differences and significant similarities in taste quite easily, if we observe human communities in different regions, countries and continents. For example, it is no surprise that most of us share a passion for sweet taste and might dislike bitter or sour. At different ages, people appreciate a variety of foods and drinks and preferences usually change due to physical and social exposure to a given diet. One thing that remains clear is that our taste constantly evolves, notwithstanding whether we discuss taste as a personal system of preferences or if we analyze it as a social convention of favoured sensory experiences. The evolution of taste is a multidirectional process and its roots can be traced back to biology, geography, cultural and social studies, religion, etc. However, in the current paper we will focus on a less examined perspective which seems to offer a fruitful research direction. How does thinking and creativity influence the evolution of taste? How important is our imagination in the taste formation process? Are we able to create an unprecedented dish or we are obliged to follow certain rules and predispositions in our creative culinary experiments? In order to answer these questions, we will start by looking at imagination itself. We will trace this idea back to Aristotle and Kant to define the essence of this controversial philosophical concept and to specify its function in reasoning. Then we will analyze certain aspects of creativity in taste, in order to observe the evolution of certain culinary tendencies. Last but not least we will focus on the influence of social media and the digital communication. Does digital living today improve the culinary imagination or not? Is the culinary evolution in the XXI century triggered by the social media and ease of access to information online?

Effect of organic compounds on cognac sensory profile

Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity.&#x0D; Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software.&#x0D; Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time.&#x0D; Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.

Diversity by Design in Music Recommender Systems

Music Recommender Systems (Music RS) are nowadays pivotal in shaping the listening experience of people all around the world. Partly driven by the commercial application of this technology, music recommendation research has gained increasing attention both within and outside the Music Information Retrieval (MIR) community. Thanks also to the widespread use of recommender systems in music streaming services, it has been possible to enhance several characteristics of such systems in terms of performance, design, and user experience. Nonetheless, imagining Music RS only from an application-driven perspective may generate an incomplete view of how this technology is affecting people’s habitus, from the decision-making processes to the formation of musical taste and opinions. In this overview, we address the concept of diversity in music recommendation, and taking a value-driven approach we review diversity-related methodologies proposed in the Music RS literature. Additionally, by taking as an example the wider context of Information Technology (IT), we present the elements interacting in the diversity by design paradigm. We do that to acknowledge the lack of a comprehensive framework in Music RS research to address diversity, until now mostly driven by empirical results and fragmented in different application areas. Maintaining an interdisciplinary perspective, we discuss some challenges that MIR practitioners may face when researching Music RS, going beyond the search for better performance and instead questioning the theoretical foundations on which to base future research.

THE DESCRIPTION OF PERSPECTIVE FASHION TRENDS IN MEN'S CLOTHING

When designing a modern dress project, it is important to keep in mind that the main creative source will always be the person, his appearance and inner world. It is the main object of the creation of human clothing models, the main task of which is to improve the appearance, the formation of taste and aesthetic education in man.

FORMATION OF AESTHETIC TASTES OF JUNIOR SCHOOLCHILDREN IN ART LESSONS

The article reveals the peculiarities of the formation of aesthetic tastes of junior schoolchildren in art lessons. The content and tasks of artistic and aesthetic development of students are determined by the categories of aesthetic culture, in particular the formation of aesthetic tastes, knowledge, needs, ideals, feelings, development of creative abilities, artistic and aesthetic skills. It was found that the creative nature of the process of formation of aesthetic tastes in the study of art, during art activities as part of the diverse development of personality, requires pedagogical conditions: an acquaintance of junior students with aesthetic, artistic and social content of art as an object of aesthetic tastes; mastering visual knowledge, practical skills and abilities in various types of art activities; use of non-traditional techniques and materials for mastering visual arts; creating a favourable, emotionally rich, humane learning environment in the classroom.The article also highlights the importance of artistic activity in the formation of aesthetic tastes of children of primary school age. During the creation of a certain image or product, students develop artistic taste, observation, creativity, aesthetic perception. In the process of artistic activity, children have the opportunity to embody in works their emotional state, their attitude to the surrounding reality, learn to create the beauty of the world, to notice it in life and in works of fine arts.It is claimed by the author that for the development of imagination, fantasy, creative activity of students, mastering certain knowledge and skills, ability to think, fantasize, it is advisable to use non-traditional drawing techniques that demonstrate an unusual, original combination of materials and tools.&#x0D; Keywords: aesthetic education; aesthetic tastes; art lesson; junior schoolchildren; art activities; pedagogical conditions; means of art; non-traditional drawing techniques.

The Formation of the Professional Arts and Entertainment Music Development Paradigm on the Case of Album Home Music of the ХІХ - Beginning the ХХ Century

Relevance of the study. Through the prism of the tradition of home music of the 19th - beginning of the 20th centuries, the music albums that formed the basis of the repertoire of home music salons are considered. The example of two noble families from Lviv and Odessa shows the importance of such collections for the formation of the individual's personality, perception of the world and spiritual development, as well as influence on the formation of aesthetic tastes. The genre features of the works included in the collections as well as the quantitative correlation of professional composers and amateur composers are analyzed. The main ground in the development of amateur art was home music. Professional music activity for Ukrainians Galicia was almost inaccessible, so they played mainly in a home atmosphere and could reach only the level of amateurism. Families of composer-priests, who essentially made up the elite of the Ukrainian milieu, played a decisive role in this, and accordingly, a special role in the development of Galician musical culture belongs to them. On the example of the tradition of home music, the stratification of the development of musical art into professional and entertaining is explored. The influence of representatives of the "peremyshl school" on professional art, spiritual creativity and entertaining, salon music is considered. The influence of the Austro-German popular Leadertafel songs and Biedermeier style, which, on the example of the albums analyzed, formed the basis of music collections and, in general, had a direct impact on the formation of both professional choral and spiritual composer art and "light" music. The combination of samples of "high", "low" culture and kitsch played an important role in the process of final creation of the "style face" of national music art and the establishment of the paradigm of the national composing school.

Repertoire Policy of Theatrical Centers in Hlukhiv in 1900–1920

The aim of the study is to systematize the repertoire of Нlukhiv theater centers in 1900–1920 and to identify the main factors influencing its formation. The object of research is the theatrical centers in Hlukhiv in 1900–1920. The methodology of research of the chosen problems uses the system-analytical and typological methods. Their application contributes to a comprehensive approach in the analysis of the repertoire of Нlukhiv theater centers in the paradigm of historical, political and socio-economic conditions in 1900–1920. The relevance of the study. Analysis of the repertoire policy of the theater centers in Нlukhіv is not an urgent problem today. However, this process is an opportunity to identify the main trends in the formation of tastes of the Нlukhiv public, which is a kind of marker of the social and cultural level of development of the population. The study of the choice of repertoire of this period will allow to recreate a holistic panorama of the development of theatrical art in the city, to identify the leading factors and problems that shaped the tastes of the population; to reflect the main trends in the influence of the socio-political situation in the country on public inquiries and the general repertoire policy of Нlukhіv theaters. Findings and conclusions. Quite conditionally, the repertoire of Нlukhіv's theatrical centers can be divided into groups: plays by O. Ostrovskyi; plays by contemporary writes (late nineteenth - early twentieth century); comedy plays; children's productions; ideologically oriented plays; plays forbidden by censorship; plays on Jewish themes. The policy of forming the repertoire correlates with the historical background of Нlukhіv in 1900– 1920. The main factors influencing the choice of repertoire can be called: ideological and political (ideologically oriented plays, plays banned by censorship, plays on Jewish themes), consumer (plays by O. Ostrovskyi, plays by contemporary writes, comedy plays). The problem in the study of the repertoire policy of Нlukhіv's theatrical centers in 1900–1920 is the lack of reference to the authors of plays in the source base, which makes it not impossible to systematize part of the repertoire.

Improving SCOBY starter using co-culture of tapai and bakery yeast

Abstract. Urbahillah A, Jayus J, Nurhayati N. 2021. Improving SCOBY starter using co-culture of tapai and bakery yeast. Biodiversitas 22: 4617-4624. Kombucha is a beverage fermented by a symbiotic bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). Bacteria and yeast contribute to the formation of organic acids, aroma, taste, and flavor of kombucha. The commercial yeasts used in Indonesian are baker’s yeast and tapai yeast. This study was conducted to develop SCOBYco-culture with tapai yeast and baker’s yeast and evaluate its activity. The ingredients for the kombucha were cascara, water, and sugar, which were fermented with three formula starter, i.e. original SCOBY 10% w/v (SN), co-culture SCOBY 10% w/v with 0.1% w/v of baker’s yeast (SNR), and co-culture SCOBY 10% w/v with tapai yeast 0.1% w/v (SNT). The starter activity were determined based on the OD (Optical Density) value. Yeast screening was carried out on the dominant starter population. Furthermore, morphologically yeast was identified based on colony type, color, and shape of cell. Then yeast was identified by their fermentation profile using API 20C Aux Kit. Isolate A showed white colony with convex elevation and the cell was round-shaped. Colony of isolate B and isolate C were creamy in color and oval cell shaped. The API results revealed that the first isolate was identified as Candida famata, second isolate was as Candida krusei, and the third isolate was as Candida magnoliae. Three types of fungi were found from SCOBY, namely Mucor sp., Trichoderma sp., and Fusarium sp. Mucor sp. has non-septate hyphae, and round black spores. Trichoderma sp. has septate hyphae, greenish-white spores, and the conidia have the shape of globose to ellipsoidal Fusarium sp. has a mold with septate hyphae, yellowish-white colonies, and the conidia have the shape of obovoid. Bacteria, yeast, and mold present in the medium form a powerful symbiosis for produce metabolite.

Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation

Microbial metabolism is considered to have an important influence on the formation of taste, aroma and flavour compounds during vegetable fermentation. However, the relationship between microbial gene expression and the biosynthetic sources of flavor compounds are still unclear. In this study, genetic and metabolite profiles were used to characterize flavour development during Sichuan paocai (SCP) fermentation. Metatranscriptomic results showed that gene expression and enzyme activity by Enterobacteriaceae and Lactobacillaceae were strongly involved in SCP fermentation. Differential expression of 666 genes involving 27 metabolic pathways – most associated with amino acids– accompanied the accumulation of 17 amino acids (from 31.5 μg/mL to 738.4 μg/mL). In addition, 239 volatile organic compounds (VOCs) were identified and odour activity values showed 10 volatile organic compounds (include 5 sulphur compounds) exert an important influence on the aroma of SCP. Sulphur compounds, Glu, Asp, Lactic acid, acetic acid and maltic acid exert an important influence on the sour, umami and sulphur flavour of SCP. The cysteine and methionine metabolism asparate and glutamate biosynthesis and metabolism and pyruvate metabolism were responsible for the key flavours formation. This study provides significant guidance in the aroma, flavour and tastes regulation in SCP fermentation and new product development.

"Bagatellen von - Beethoven?"

Beethoven's contemporaries perceived the association of "the celebrated hero in music" with the trivial piano genre of the bagatelle as a paradox. Subsequent generations felt even more provoked by the chronological proximity of Beethoven's Bagatelles opp. 119 and 126 with the enigmatic late chamber music works. This article proproses a new and broader perspective on the Bagatelles beyond the "purely musical" by focusing on genre conventions (brevity and stylistic variety) as well as compositional context and intentions (pedagogy and the formation of good taste), against the background of their precarious aesthetic evaluation. This attention to context automatically highlights a practice which accounted for the majority of piano compositions published in the early decades of the nineteenth century, but which today can be reconstructed only rudimentarily.

A matter of taste? On the significance of aesthetic judgement for morality

ABSTRACT It is clear that in everyday life, people and behavior patterns are frequently, or perhaps almost always, judged not in terms of good or bad, but with terms that belong more to the aesthetic, like appropriate and inappropriate. This means that in a situation where you would tend to expect moral judgement and moral behavior, it is in fact much more a question of style and, at best, self-respect that plays a role, not morality. As a result, the desired behavior is achieved more easily and more confidently. These observations might seem to undermine Kant’s account of the categorical imperative, but Kant, unlike Kierkegaard, for example, did not advocate a strict separation between ethics and aesthetics. Rather, as I demonstrate here, he showed an ethical interest in the formation of aesthetic taste. This disclosure is followed by a series of further reflections in moral philosophy that, among other things, take up Hegel’s distinction between the Customary and the Moral, and Foucault. By offering this new reading of Kant’s Critique of Judgement, my aim is to show that there are areas of ethics that are a matter of taste, and these are by far the most common.

Aroma and color development during the production of specialty malts: A review.

Specialty malts comprise a promising field for innovative approaches concerning their potential in terms of color, aroma, and taste influence on the composition of beer and other beverages. Nevertheless, poor reproducibility of aroma and taste is a recurrent struggle between maltsters, leaving color as a practical parameter for quality control. However, malts with similar coloration can present distinct aroma profiles, leaving open questions concerning key aroma compounds, their dynamic responses to malting process variations and to what extent they may vary in a certain color range. Key aroma volatiles have been identified in the matrix of barley malt, comprising a variety of products of non-enzymatic browning reactions (e.g., caramelization, pyrolysis, and Maillard reactions). Here, water plays a crucial role together with the intensity of the temperature regimes. Nevertheless, the final aroma profile of a malt product is the result of a balance between aroma formation and losses. Therefore, the correlation between color and aroma is of big complexity. That being the case, the present article questions if key aroma compounds responsible for the peculiar flavors of specialties have been defined by scientific literature and whether their production dynamics is unveiled. In this manner, this work proposes an overview of the aroma compounds present in specialty malt products studied up to the current date. More specifically, the process production of specialty malts and its potential impact on the formation of aroma and taste is studied alongside the key aroma-active compounds, their correlation to color, and trending analytical techniques for aroma and color assessment.

Tastes in the Jade Flagons: Alcohol Tasting and the Reconstruction of Late Imperial Chinese Literati Identity, 15th-18th Centuries

ABSTRACT Commercialization in the Ming and Qing dynasties caused profound changes to China’s conventional hierarchies in multiple respects. This article examines literati and popular writings about drinking between the twelfth and eighteenth centuries as competing views of good taste for alcoholic beverages emerged among scholars. Many prominent writers, officials, and connoisseurs developed a taste for alcoholic drinks, such as the distilled spirits that were often associated with the non-elite classes. Some literati even operated breweries and distilleries. By focusing on the works of connoisseurs like Yuan Mei, I argue that ordinary people’s taste for food and drinks helped constitute Ming-Qing literati elites’ identities and sensibilities. Contrary to historians Craig Clunas and Wu Renshu, who argue that the dichotomy of literati elegance and non-elite vulgarity preserved social hierarchies, this article presents a more contested history of taste formation in late imperial society and questions the position of literati taste in broader sociocultural transformations.

Landscaping of General Secondary Education Institutions and its influence on the Formation of Schoolchildren's Artistic Taste

The article considers the formation of schoolchildren's artistic and aesthetic taste and the influence of landscaping of school green areas on this process. During natural sciences, students should form the concept of the beauty of plant objects, the relationship of individual-personal reaction, and the object's quality. The purpose of education in this context should be the consistent implementation of the humanistic principle - a careful attitude to the inner world, his interests and needs, enrichment of his spiritual potential. Achieving this goal is facilitated by introducing the educational process of a personality-oriented approach aimed at the holistic development of a student's personality. The formation of children's artistic and aesthetic taste is one of the urgent problems of the harmonious development of personality, the successful solution of which improves the quality of pedagogical process in general secondary education. Feelings and understanding of beauty, artistic and aesthetic taste are not formed independently. They should be nurtured, consistently formed and developed. One of the top places in the formation of aesthetic taste is studying the decorative qualities of woody and herbaceous plants in the green areas of secondary schools. Both lessons of subjects of a natural cycle and practical classes of circles can be conducted on their basis. Successfully designed green space develops students' aesthetic perception of form and space, symmetry and asymmetry, a combination of light and shadow, texture and colour, i. e. the formation of artistic and aesthetic taste. Plantations of tree plants and flower arrangements contribute to the formation of the concept of the beauty of plant objects, the relationship of individual-personal reaction and the quality of the object. Conducting classes on the territory of green areas of educational institutions compensates for the lack of communication with wildlife, forms the childrens' artistic and aesthetic taste, cultivates a caring attitude to the environment.

An integrated transcriptome and metabolome approach reveals the accumulation of taste-related metabolites and gene regulatory networks during watermelon fruit development.

Accumulation patterns and gene regulatory networks of sugars and cucurbitacins and related primary and secondary metabolites during cultivated watermelon 'Cheng Lan' and wild watermelon 'PI 632,751' fruit development were identified. Metabolites are the end products of cellular regulatory processes and play important roles in fruit taste formation. However, comprehensive studies on the accumulation patterns of watermelon fruit metabolites and transcriptional regulatory networks are still scarce. In this study, 451 annotated metabolites were identified at four key fruit developmental stages in wild watermelon 'PI 632,751' and modern cultivated watermelon 'Cheng Lan'. Interestingly, 11 sugars and 25 major primary metabolites were mainly accumulated in 'Cheng Lan' during fruit development, which are considered to be the potential metabolites beneficial to the formation of watermelon taste. Cucurbitacins and the main flavonoids were mainly specifically accumulated in 'PI 632,751', not being considered to be responsible for the taste. Moreover, forty-seven genes involved in carbohydrate metabolism, glycolysis, and TCA cycle were highly expressed in 'Cheng Lan', which was positively correlated with the accumulation of major primary metabolites. Alternatively, seven UDP-glycosyltransferase genes are closely related to the glycosylation of cucurbitacins through co-expression analysis. Our findings established a global map of metabolite accumulation and gene regulation during fruit development in wild and cultivated watermelons and provided valuable information on taste formation in watermelon fruit.