129
Kevin Saunders, 'Report to the Iowa State University Steering Committee on the Assessment of ISU Comm- English 105 Course Essays', September 2004; www.iastate.edu/~isucomm/InYears/ISUcomm_essays.pdf (accessed 2005; site now discontinued).
130
University of Texas, Office of Admissions, 'Inter-rater Reliability of Holistic Measures Used in the Freshman Admissions Process of the University of Texas at Austin', February 22, 2005; http://www.utexas.edu/student/admissions/research/Inter-raterReliability2005.pdf.
131
Emily J. Shaw and Glenn B. Milewski, 'Consistency and Reliability in the Individualized Review of College Applicants', College Board, Office of Research and Development, Research Notes RN-20 (October 2004): 3; http://www.collegeboardcom/research/pdf/RN-20.pdf.
132
Gary Rivlin, 'In Vino Veritas', New York Times, August 13, 2006.
133
William James, The Principles of Psychology (New York: Henry Holt, 1890), p. 509.
134
Robert Frank and Jennifer Byram, 'Taste-Smell Interactions Are Tastant and Odorant Dependent', Chemical Senses 13 (1988): 445-55.
135
A. Rapp, 'Natural Flavours of Wine: Correlation between Instrumental Analysis and Sensory Perception', Fresenius' Journal of Analytic Chemistry 337, no. 7 (January 1990): 777-85.
136
D. Laing and W. Francis, 'The Capacity of Humans to Identify Odors in Mixtures', Physiology and Behavior 46, no. 5 (November 1989):809-14; and D. Laing et al., 'The Limited Capacity of Humans to Identify the Components of Taste Mixtures and Taste-Odour Mixtures', Perception 31, no. 5 (2002): 617-35.
137
For the rose study, see Rose M. Pangborn, Harold W. Berg, and Brenda Hansen, 'The Influence of Color on Discrimination of Sweetness in Dry Table-Wine', American Journal of Psychology 76, no. 3 (September 1963): 492- 95. For the anthocyanin study, see G. Morrot, F. Brochet. and D. Dubourdieu, 'The Color of Odors', Brain and Language 79, no. 2 (November 2001): 309-20.
138
Hilke Plassman, John O'Doherty, Baba Shia, and Antonio Rongel, 'Marketing Actions Can Modulate Neural Representations of Experienced Pleasantness', Proceedings of the National Academy of Sciences, January 14, 2008; http://www.pnas.org.
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M. E. Woolfolk, W. Castellan, and C. Brooks, 'Pepsi versus Coke: Labels, Not Tastes, Prevail', Psychological Reports 52 (1983): 185-86.
140
M. Bende and S. Nordin, 'Perceptual Learning in Olfaction: Professional Wine Tasters Versus Controls', Physiology and Behavior 62, no. 5 (November 1997): 1065-70.
141
Gregg E. A Solomon, 'Psychology of Novice and Expert Wine Talk', American Journal of Psychology 103, no. 4 (Winter 1990): 495-517.
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