Sensorium at COPIA Conference

Class occurs 08:15-07:30 pm

Thursday and Friday, 11/6 and 11/7
Sensorium at Copia Conference
An exploration of wine, food and perception

sen•so•ri•um (sěn-sôr'ē-əm, -sōr'-)
1. The part of the brain that receives and coordinates all the stimuli conveyed to various sensory centers.
2. The entire sensory system of the body.

Join us in an exploration of the gastronomic experiences of wine and food in the context of the psycho-sensory phenomenon. The intention of this program is to learn more about the way in which the human mind processes and interprets sensory information and how disciplines within this field of study can be utilized to expand the international enjoyment of wine. We promise a cutting-edge, insightful and challenging program with presentations by leading sensory scientists, researchers, wine experts and chefs. Price includes lunch on Thursday and Friday, Thursday night dinner and Friday night closing reception.

• Sense and Sense Abilities: an in-depth look at how vastly different sensory experiences can be between people due to variables in their sensory anatomy.
• Our Fertile Imagination: an introduction to Neural Gustatory Programming: the neural part of the equation and how we generate our personal preferences, attitudes, behaviors and points of view.
• Describing Sensory Experiences: the truths and misconceptions about wine descriptions, competitions and rating systems.
• The Wine and Food Challenge: top chefs and experts challenge and assault the conventional wisdoms and superstitions of wine and food and serve up an amazing alternative to the status quo.
• Sensory Illusions: experience sensory demonstrations on how different combinations of sensations distort and alter our perception including how different forms of music change our perception of wine flavors.
• Putting It All to Work: how to apply a deeper understanding of the psycho-sensory phenomenon in the areas of education, sales, marketing, product development and hospitality.

PRESENTERS
• Clark Smith, GrapeCrafter, inventor, innovator and winemaker
• Dr. Virginia Utermohlen-Lovelace, Cornell University
• Charles Wysocki, Monnell Chemical Senses Center
• Michael O’Mahony, Professor and Sensory Scientist, U.C. Davis

Click Here to View Speaker's Biographies

All-Star Chefs for the culinary workshops and dinner:
• Sarah Scott, Chef Consultant
• Jeff Mosher, Executive Chef, Julia’s Kitchen at Copia
• John Ash, Chef, Author and Cooking Teacher of the Year in 2008 by the International Association of Culinary Professionals

Conference Program Schedule (Tentative):

Schedule – Thursday, November 6
8:15 am – 9:00 am – Check-in and Continental Breakfast
9:00 am – 12:00 pm – Morning Lectures/Programs
12:00 pm – 1:30 pm – Lunch
1:30 pm – 5:00 pm – Afternoon Lectures/Programs
5:30 pm – 7:30 pm – Dinner

Schedule – Friday, November 7
8:00 am – 8:30 am – Continental Breakfast
8:30 am – 12:00 pm – Morning Lectures/Programs
12:00 pm – 1:30 pm – Lunch
1:30 pm – 5:00 pm – Afternoon Lectures/Programs
5:00 pm – 6:00 pm – Reception