Media/PR
DN (2024)
https://www.dn.se/mat-dryck/har-raddas-odrickbara-viner-och-far-nytt-liv/
Aftonbladet (2024)
https://www.godare.se/drycker/vin/a/abzpeA/sa-raddar-du-ett-daligt-vin-enkla-knepet/
Elle Mat & Vin (2024)
https://www.elle.se/mat-och-vin/pa-fotografiska-far-gamla-viner-nytt-liv/10087978
Livets Goda (2024)
Nöjesguiden (2024)
https://ng.se/artiklar/nu-atervinns-vinet
Besöksliv (2024)
https://ng.se/artiklar/nu-atervinns-vinet
Masterclass Sommellerie “Återvin” BFUF (2024)
Besöksnäringens Forsknings- och Utvecklingsfond (BFUF) (2023)
https://bfuf.se/nyheter/anders-ska-minska-vinsvinnet-i-besoksnaringen/
SVT (2023)
https://www.svt.se/nyheter/lokalt/orebro/robotodling-ger-godare-och-mer-naringsrika-gronsaker
TV4 (2014)
https://www.tv4play.se/klipp/4d783da1ad35b06c6059/konsten-att-kunna-kombinera-mat-med-vin
Research
Crichton-Fock, A., Spence, C., Mora, M., & Pettersson, N. (2023). Enhancing the design of wine labels [Original Research]. Frontiers in Psychology, 14. https://doi.org/10.3389/fpsyg.2023.1176794
Crichton-Fock, A., Spence, C., & Pettersson, N. (2023). Using crossmodal correspondences as a tool in wine communication [Original Research]. Frontiers in Psychology, 14. https://doi.org/10.3389/fpsyg.2023.1190364
Crichton-Fock, A., Banker, J., & Wessel, I. (2023). The Wine Geometric System Produced in association with Fotografiska Stockholm launching a new wine collection in 2019. The wine collection was developed by the wine expert Anders Crichton-Fock (former Herdenstam) and the symbols in conjuction with the graphic designers Jonas Banker and Ida Wessel. After the launching at Fotografiska, the Wine geometric system was later developed by Dr. Crichton-Fock in training of sommeliers, and finally named in 2023. https://www.bankerwessel.com/
Herdenstam (Crichton-Fock), A. P. F., Kurtser, P., Swahn, J., & Arunachalam, A. (2022). Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress. International Journal of Gastronomy and Food Science, 29, 100578. https://doi.org/https://doi.org/10.1016/j.ijgfs.2022.100578
Seeburger, P., Herdenstam (Crichton-Fock), A., Kurtser, P., Arunachalam, A., Castro-Alves, V. C., Hyötyläinen, T., & Andreasson, H. (2022). Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality. Food chemistry, 134545. https://doi.org/https://doi.org/10.1016/j.foodchem.2022.134545
Crichton-Fock, A., & Scander, H. (2022). The Sommelier approach to wine tasting – Aristotelian concepts of knowledge in practise [Conference presentation]. Tore Wretman Symposium
Herdenstam (Crichton-Fock), A., Nilsen, A. N., & Öström, Å. (2020). Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science, 20, 100210. https://doi.org/10.1016/j.ijgfs.2020.100210
Harrington, R., Liu, Y., Hammond, R., Herdenstam (Crichton-Fock), A., & Marlowe, B. (2020). International Hospitality Development: Training to Enhance Understanding of ‘The Art of Hospitality’ Business Model. In The Routledge Companion To International Hospitality Management (1st ed.). Routledge. https://doi.org/https://doi.org/10.4324/9780429426834
Herdenstam (Crichton-Fock), A., Nilsen, A., Öström, Å., & Harrington, R. J. (2018). Sommelier training – Dialogue seminars and repertory grid method in combination as a pedagogical tool. International Journal of Gastronomy and Food Science, 13, 78-89. https://doi.org/https://doi.org/10.1016/j.ijgfs.2018.07.002
Herdenstam (Crichton-Fock), A. (2011). The working palate: The Double Grip Art of the Sommelier, from analysis to experience;. In Den arbetande gommen: Vinprovarens dubbla grepp, från analys till upplevelse: Kungl. Tekniska högskolan. Institutionen för industriell ekonomi och, organisation.
Herdenstam (Crichton-Fock), A., Hammarén, M., Ahlström, R., & Wiktorsson, P.-A. (2009). The Professional language of wine: Perception, training and dialogue. Journal of Wine Research, 20(1), 53–84. https://doi.org/10.1080/09571260902978543
Herdenstam (Crichton-Fock), A. (2004). Sinnesupplevelsens estetik : vinprovaren, i gränslandet mellan konsten och vetenskapen Lic.-avh. Stockholm : Tekn. högsk., 2004]. Stockholm.
Other Publications
Royal School of Technology (KTH)
https://www.kth.se/itm/nyheter/den-arbetande-gommen-prisad-doktorsavhandling-1.203847
https://www.kth.se/om/mot/akademiska-hogtider/promotion/promotionshogtiden-2011-1.280858
Örebro University
https://www.oru.se/personal/anders_crichton-fock
https://www.oru.se/nyheter/nyhetsarkiv/nyhetsarkiv-2022/han-undervisar-for-alla-sinnen/