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cover of episode Spencer Hyman on flavor and chocolate

Spencer Hyman on flavor and chocolate

2024/11/27
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Possible
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Spencer Hyman
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Spencer Hyman 认为，巧克力的风味体验类似于专注聆听房间里众多谈话中的一个，即使是专家一次也只能识别出两三种风味。他认为 AI 可以通过分析大量数据来提升人们对风味的理解，尤其是在健康和营养领域。他介绍了 Cocoa Runners 公司致力于可持续发展，并通过与可持续发展的工匠巧克力制造商合作，确保公平的劳动实践。他解释了味觉和风味的区别，味觉是所有动物都具备的，而风味是人类独有的，它与嗅觉密切相关。他还探讨了如何将巧克力消费变成一种更具社会性的活动，并分享了与家人一起品尝巧克力的经验。他认为，未来可以通过大数据分析和个性化营养技术，帮助人们更好地理解食物与自身健康的关系。他还谈到了食品行业的技术发展趋势，认为未来应侧重于可持续性和减少对环境的负面影响，并呼吁人们更加关注食物的食用顺序和场合。 Reid Offen 作为主持人，引导了与 Spencer Hyman 和 Mika Hyman 的对话，并提出了关于巧克力风味、可持续性、AI 技术应用、以及巧克力消费的社会意义等问题。 Mika Hyman 分享了她与父亲 Spencer Hyman 一起品尝巧克力的经验，她认为这是一种增进家庭成员之间交流和情感联结的良好方式。她建议家长们可以将品尝巧克力作为一种家庭活动，引导孩子们描述和分享他们的味觉感受，并以此为契机，与孩子们进行更深入的交流。

Deep Dive

Chapters
Spencer Hyman discusses his journey into the world of chocolate, influenced by his background in retail and tech, and his passion for helping people enjoy chocolate sustainably.
  • Spencer Hyman's background in retail and tech influenced his entry into the chocolate industry.
  • Cocoa Runners works directly with producers to ensure fair labor practices and sustainable sourcing.
  • Hyman's passion for history and culture is reflected in Cocoa Runners' educational approach to chocolate.

Shownotes Transcript

Would the world be a better place if we all paused to enjoy a square of sustainably-sourced craft chocolate every day? In honor of the Thanksgiving season, Reid and Aria treat Possible listeners to a discussion about chocolate, flavor, and sustainability. Joining them is Spencer Hyman, whose company, Cocoa Runners, sells craft chocolates from sustainability-minded artisan makers around the world. He gets into the difference between flavor and taste, along with the future of personalized nutrition and the art of savoring everything from chocolate to friendship. 

For more info on the podcast and transcripts of all the episodes, visit https://www.possible.fm/podcast/) 

Topics:

2:33 - Hellos and intros

4:20 - Spencer’s journey into the world of chocolate

6:25 - The language of flavor

8:01 - How AI could impact taste

10:23 - Inflection’s Pi describes flavors in creative ways

13:03 - Leading a sustainable business that combines capital and social good

15:17 - Making chocolate more social

16:08 - Why chocolate is water-intensive 

18:32 - Waves of culinary trends and innovations 

22:17 - Midroll ad break

22:24 - Can technology help us better savor food?

25:14 - The next potential innovations in the food industry

28:07 - Why the order you eat things in matters

30:50 - Building meaningful connection via chocolate 

34:14 - A conversation with Spencer’s daughter about chocolate and relationship-building

38:18 - Rapid-fire questions