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The relationship between quality and price of goods is, in most of cases, an hyperbolic function. Unless we are experts we can't really feel the quality differe
by galfarragem 11y ago
The relationship between quality and price of goods is, in most of cases, an hyperbolic function. Unless we are experts we can't really feel the quality difference between a $25 vs a $50 gallon of olive oil. The same for wine. Maybe most people can spot the difference between a €2 vs a €10 bottle (wine in my country is cheap..), but not between a €10 vs a €20 bottle.
- legulere 11y agoHuman sensing is very relative. Just two days ago I was in a museum about tricks of the senses [1]. At one station there were three sandpapers. One fine, one medium and one coarse. You had to first rub your hands on the outer ones simultaneously and then both on the one in the middle (the medium one) at the same time. Although it was one uniform sandpaper it felt different depending on the hand. I think with taste and smell it's very similar that smaller differences only really matter in direct comparison. Even experts after training will have a hard time, there are some studies out there where sommeliers didn't notice they got white wine with red food colouring. [1]: http://turmdersinne.de/en/home http://turmdersinne.de/en/home
- lukeschlather 11y agoThe difference between real first-cold-pressed EVOO and olive oil is the same as the difference between butter and oil. What's going on here is basically like cutting butter with oil. Yeah, you probably won't notice at 10%, but you will definitely notice at 50%.