Barb Stuckey

Professional food inventor & taster, restaurant guru/goer, wine lover & trend tracker. EVP Mktg at Mattson. Follow my book at

[Barb Stuckey @barbstuckey]

I'm hiring! Consumer Insights professional at Mattson Technology - San Francisco Bay Area #jobs http://t.co/SdNJKgYU4u

[Barb Stuckey @barbstuckey]

May Roger Ebert rest in peace. He was gracious enough to let me use one of his beautiful quotes for TASTE @tastewhatumiss. He'll be missed.

[Barb Stuckey @barbstuckey]

The SCENT of olive oil may provide satiety benefits independent of fat content. Another reason to love it! http://t.co/mXlYHfkGkY

[Barb Stuckey @barbstuckey]

Sugar, salt, & fat might be the cause of obesity in the same way that cars are the cause of traffic accidents. http://t.co/yRn21yhaP8

[Barb Stuckey @barbstuckey]

Lets do Caskhouse instead... 24th @ Vicksburg. Limited menu but not as fried & burger heavy as Zoe's

http://t.co/H2c3TRTfUt

[Barb Stuckey @barbstuckey]

Green nutrition labels lead consumers to think food's healthier. That must be why white + green is the new black. http://t.co/xDp42mQoi4

[Barb Stuckey @barbstuckey]

RT @junecohen: "Taste without "umami "is like the Jackson 5 without a brother" - @tastewhatumiss on little-known 5th taste, umami #TED2013

[Barb Stuckey @barbstuckey]

How "secret" is a menu when it hits http://t.co/APVbcUlrjo before it hits the market?!?! http://t.co/veNrsGTltC

[Barb Stuckey @barbstuckey]

TASTE is short-listed 4 IACP book awards. HONORED 2 b in category w/Marion Nestle & Tracie McMillan. I have NO chance of winning. OK w/ me!

[Barb Stuckey @barbstuckey]

NYTimes' Pete Wells names Mission Chinese Food (@missionstfood) NYC's (!) most exciting restaurant of 2012! http://t.co/CnbJj36R

[Barb Stuckey @barbstuckey]

Is retro-nasal aroma (i.e. post-bite “swallow breath”) intensity related to how satisfied you are after eating? http://t.co/nUaFPc0e

[Barb Stuckey @barbstuckey]

@J5MM_Airstream Thanks so much! Please spread the TASTE word! -Barb

[Barb Stuckey @barbstuckey]

Glad @ParadeMagazine wrote about the science of taste & smell! A few errors show a lack of true comprehension, tho'. She shoulda read TASTE!

[Barb Stuckey @barbstuckey]

Read about Mattson in Popular Science! http://t.co/VWuJYZOz

[Barb Stuckey @barbstuckey]

Nestle is exploring "bubble science" to optimize food & bev flavor & texture. I wanna project on the Vomit Comet! http://t.co/NJ9Gsn3u

[Barb Stuckey @barbstuckey]

New rsch from Spence says consumers match round shapes w/sweet tastes & angular shapes w/bitter. Imp 4 pkg development! http://t.co/qMkeaYDi

[Barb Stuckey @barbstuckey]

Newly issued patent enhances flavor of bevs using acoustic waves. Apparently can tame bitterness & enhance good flavors http://t.co/nIQZY9y0

[Barb Stuckey @barbstuckey]

Great article in@Wiredscience about the science behind tomato flavor: http://t.co/zekEA4Rx

[Barb Stuckey @barbstuckey]

Spence's work proves that a bkground soundtrack can modify food taste. Prediction: music & food pairing resto meals! http://t.co/QXyjUy2l

[Barb Stuckey @barbstuckey]

Best April Fools food hoaxes captured here: Spaghetti Harvest, Taco Liberty Bell, & Left-handed Whoppers, http://t.co/39kEtyEJ