Tasting events

Whisky tasting is done. Now time for more healthy choices. I found that one needs to try "olive tastings" and see the difference between the oils. Check this article
http://www.nytimes.com/2010/11/17/dining/17curious.html?_r=1

by Harold McGee -  the author of "On Food and Cooking - the Science and Lore of the Kitchen".
So, now I need to find the tasting event to go to or suggest to the Harvard Stats. Dept. for the next semester. Not sure whether this California group did any statistical correlation analysis of the oils...
It would be interesting to see some clustering and grouping of different cooking oils.

Whisky

I went to the Harvard Statistics Dept lecture on classifications of whisky (this is the right spelling outside the US) by professor from St.Andrew's University in Scotland. There was a part describing the process of making the whisky, a bit on the history of whisky in England and around the world, and finally a description of statistical methods the lecturer used to classify the whisky based on assumed 10 categories of flavors. Of course there was whisky tasting after the lecture with a few types representing each of the categories. I have tasted a wide range of flavors and could finally see some differences between the famous brands. I'm not sure I would buy the most expensive one :-)  And I found my favorites