What Gassendi seems to have in mind is that observables relating to tasting wine include the attributes that commonly appear on “tasting sheets”: nose (representing bouquet), legs or tears (viscosity), robe (peripheral colour), colour, clar…Hughes, P., & Brecht, G. (1976). Vicious circles and infinity: A panoply of paradoxes. London: Cape. Originally published: Garden City, N.Y.: Doubleday, 1975.
Kant, I. (1998). Critique of pure reason repr. w. corr. (trans: Guyer, P., & Woo…
Jancis Robinson
writer · 2 mentions across 1 reading
In this course
Robinson appears in course readings only as a passing reference within discussions of sensory observation frameworks and wine tasting protocols, not as a central theorist. Her work on systematizing taste descriptors (the formal "tasting sheets" methodology) surfaces in discussions of how human perception is standardized and quantified—a concern relevant to the course's interest in how subjective experience gets encoded into computable systems. This invocation suggests interest in the broader question of whether and how aesthetic judgment can be formalized in ways amenable to algorithmic processing or machine learning.
Background
Jancis Mary Robinson OBE, ComMA, MW is a British wine critic, journalist and wine writer. She currently writes a weekly column for the Financial Times, and writes for her website JancisRobinson.com, updated daily. She provided advice for the wine cellar of Queen Elizabeth II.
Wikipedia →Mentioned in 1 reading
Appears alongside
People mentioned in the same passages — sorted by co-occurrence weight.
Allen Newell 1Allen W. Wood 1David Marr 1Dennis Macko 1George Brecht 1Grover Maxwell 1Herbert Feigl 1Hilary Putnam 1Immanuel Kant 1J. A. Scott Kelso 1Michael Scriven 1Mihajlo D. Mesarovic 1Patrick Hughes 1Paul Guyer 1Paul Oppenheim 1Roberto Poli 1Ron McClamrock 1Thomas Nagel 1Yasuhiko Takahara 1Zenon W. Pylyshyn 1Pierre Gassendi 1