Falsifiability of Culinary Claims: A Critical Test Before Adopting a Concept
This proposal gives each culinary claim a result that could weaken it and an alternative explanation for the observation. It moves from improving judgment...
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109 published items
The Effect of Sensory Monitoring: Does Recording During Eating Change Evaluation?
This proposal tests the evaluation instrument itself as an intervention that may change attention or eating rhythm. It compares concurrent recording with l...
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The Bite as Evidence: How Utensil and Sampling Location Affect Representation of a Dish
This proposal moves from describing a representative bite to testing whether a utensil or sampling location conceals an important relationship in the dish....
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Independence of Culinary Criteria: Detecting Repeated Counting of the Same Effect
This article addresses repeated penalties or rewards across criteria whose names appear independent. It proposes a map linking observation, function and sc...
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Culinary Ranking Stability: Separating Weight Effects from Measurement Uncertainty
This proposal tests how rankings depend on criterion weights and measurement variation, keeping these sources separate. A difference may persist across wei...
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Culinary Preference Cycles: When Pairwise Comparisons Yield No Single Winner
This proposal examines pairwise preference relationships before reducing them to a complete ranking. One formulation may beat a second, the second a third,...
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The Value of Additional Evidence: When Is Retasting Worth Its Cost?
This proposal selects additional examinations capable of changing an unresolved decision, rather than repeating tastings without a purpose. It distinguishe...
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The Culinary Tolerance Envelope: Mapping Conditions in Which a Dish Retains Its Function
This proposal replaces an unrestricted claim that a dish is stable with a map of specified conditions under which it fulfils a declared function. The quest...
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Asymmetry of the Bite Path: Component Order Within One Tasting Experience
This proposal examines whether identical quantities presented in reversed sequences produce different sensory descriptions. It distinguishes dish order fro...
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Interaction Structure in a Dish: Testing the Function of Relationships Between Components
This proposal changes the question of whether a component is necessary into a question about its relationship with another component. The point is not to c...
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A Repeatable Culinary Study: From a Specific Question to a Bounded Result
A study requires more than plates, photographs and impressions. This article links question, modification, preparation unit, tasting, records and inference...
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Limits to Method Transfer: When the Question Changes but the Form Remains
General headings do not make an assessment form suitable for every dish. This article reviews question, product, service, scale and information before tran...
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