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The Basic Set
Modules III & IV
By Tim Gaiser MS
September 2013
Goals
• To improve memory of common wine aromas.
• Using image-olfactory memory connection to
improve smelling and tasting...
The Exercise
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis
Module III:
Words
I
Say the word of the fruit, spice
or other aroma internally or
out loud.
II
Recall your memory of the
fruit, spice or other
component as quickly and
completely as possible.
III
Intensify your experience of the memory
even stronger than before again by doing the
following:
a. Make your images la...
IV
Again--experience the memory
as completely as possible in the
moment down to the biting
acidity of a lemon or the
bitte...
Go for it!
Fruit Aromas
White Wine Fruits
Green Apple
Golden Delicious Apple
Bosc Pear
Lemon
Lime
Orange
Pineapple
Banana
Peach
Apricot
Red Wine Fruits
Black Cherry
Blackberry
Sour Red Cherry
Red Raspberry
Cranberry
Raisin
Non-Fruit Aromas:
Floral – Herb - Spice
Roses
Violets
Mint
Green Bell Pepper
Rosemary
Lavender
Black Peppercorns
Oak Aromas
Vanilla
Cinnamon
Coffee
Toast
Mineral – Earth Aromas
Toast
Chalk
Mushroom &
Forest Floor
Mix it up!
Shuffle through all the
aromas randomly to make
sure you have them
completely memorized
Module IV:
Contrastive Analysis
Improving memory by
trying to make
something it’s into
something else …
I
Read the two words on
the slide
II
Recall your images and
memories of the aromas listed
as quickly, completely and
intensely as possible
III
• Try to make the first aroma into the
second: literally try to put the image of
the first aroma on top of the second
...
IV
• Observe what happens: when it doesn’t
work ask yourself why it doesn’t work.
• The answers will surprise you – and
sh...
Exercise
Green Apple
into
Cranberry
Black Cherry
into
Lime
Apricot
into
Red Raspberry
Banana
into
Chalk
Raisins
into
Roses
Chalk
into
Vanilla
Toast
into
Violets
Lavender
into
Golden Delicious
Apples
Chalk
into
Vanilla
Practice!
Have fun with it!
© Copyright 2013
Tim Gaiser MS
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Basic Set Modules III and IV pdf

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Basic Set Modules III and IV pdf

  1. 1. The Basic Set Modules III & IV By Tim Gaiser MS September 2013
  2. 2. Goals • To improve memory of common wine aromas. • Using image-olfactory memory connection to improve smelling and tasting wine. • Practice using contrast and olfactory memory as a tool for learning and improving tasting. • Improve one’s overall ability to taste.
  3. 3. The Exercise • Module I: words and images • Module II: images • Module III: words • Module IV: contrastive analysis
  4. 4. Module III: Words
  5. 5. I Say the word of the fruit, spice or other aroma internally or out loud.
  6. 6. II Recall your memory of the fruit, spice or other component as quickly and completely as possible.
  7. 7. III Intensify your experience of the memory even stronger than before again by doing the following: a. Make your images larger b. Make your images closer c. Make the colors brighter d. Make any sounds louder e. Intensify any physical/tactile sensations
  8. 8. IV Again--experience the memory as completely as possible in the moment down to the biting acidity of a lemon or the bitterness of fresh coffee etc.
  9. 9. Go for it!
  10. 10. Fruit Aromas
  11. 11. White Wine Fruits
  12. 12. Green Apple
  13. 13. Golden Delicious Apple
  14. 14. Bosc Pear
  15. 15. Lemon
  16. 16. Lime
  17. 17. Orange
  18. 18. Pineapple
  19. 19. Banana
  20. 20. Peach
  21. 21. Apricot
  22. 22. Red Wine Fruits
  23. 23. Black Cherry
  24. 24. Blackberry
  25. 25. Sour Red Cherry
  26. 26. Red Raspberry
  27. 27. Cranberry
  28. 28. Raisin
  29. 29. Non-Fruit Aromas: Floral – Herb - Spice
  30. 30. Roses
  31. 31. Violets
  32. 32. Mint
  33. 33. Green Bell Pepper
  34. 34. Rosemary
  35. 35. Lavender
  36. 36. Black Peppercorns
  37. 37. Oak Aromas
  38. 38. Vanilla
  39. 39. Cinnamon
  40. 40. Coffee
  41. 41. Toast
  42. 42. Mineral – Earth Aromas
  43. 43. Toast
  44. 44. Chalk
  45. 45. Mushroom & Forest Floor
  46. 46. Mix it up! Shuffle through all the aromas randomly to make sure you have them completely memorized
  47. 47. Module IV: Contrastive Analysis
  48. 48. Improving memory by trying to make something it’s into something else …
  49. 49. I Read the two words on the slide
  50. 50. II Recall your images and memories of the aromas listed as quickly, completely and intensely as possible
  51. 51. III • Try to make the first aroma into the second: literally try to put the image of the first aroma on top of the second • For example: try to make green apple into cranberry; or try to make the mushroom and forest floor into pineapple
  52. 52. IV • Observe what happens: when it doesn’t work ask yourself why it doesn’t work. • The answers will surprise you – and show you how precise your memories are of both things – and how you can now never mix them up!
  53. 53. Exercise
  54. 54. Green Apple into Cranberry
  55. 55. Black Cherry into Lime
  56. 56. Apricot into Red Raspberry
  57. 57. Banana into Chalk
  58. 58. Raisins into Roses
  59. 59. Chalk into Vanilla
  60. 60. Toast into Violets
  61. 61. Lavender into Golden Delicious Apples
  62. 62. Chalk into Vanilla
  63. 63. Practice! Have fun with it!
  64. 64. © Copyright 2013 Tim Gaiser MS

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