In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with a chemist and a neuroscientist to describe key aromas that distinguish notable wines and cheeses and the history of those aromas. In doing so, he will allow listeners to literally savor specific moments in history and, while doing so, understand the chemistry and neuroscience of just what they are experiencing. Ludington is the author of several books, including The Politics of Wine in Britain: A New Cultural History and Food Fights: How the Past Matters in Contemporary Food Debates. He is currently writing a book about the role of Irish wine merchants in the transformation of Bordeaux into a luxury wine during the 18th century.