Recently reviewing some of the bits and pieces of text we cut because they were just a bit too detailed for what we were trying to do, I marveled again about all this neurological clockwork. There’s an awful lot more going on, but I think the capabilities, concerns and mechanisms of these brain regions I have plenty to say in the upcoming book, but
Watch an expert pick up a glass, give it a quick sniff and instantly the complexities of a wine or beer are translated into a few choice words. It looks like simplicity itself, but try to do the same thing as a novice and it’s often an epic struggle. Experts may make it look easy, but it takes a long time to get there. There are many barriers, not the least of which is that tasting is a deeply unnatural act.
GS: “We try to get people to use a standard vocabulary. You can use any words you want as long as they’re consistent and everybody on the team knows what they represent. People use terms related to their experience like: “grandma’s basement,” but I don’t know what your grandma’s basement smells like; I only know my own grandma’s. So you have to common language. And if you’re going to use a common language, it might as well be the industry standard one, so you can talk to people outside your own company. Of course, different audiences have different needs and interests.”