PULLMAN, Wash. — The Washington State University School of Hospitality Business Management is looking for 100 participants for a pasta taste survey at the Black Cypress restaurant.
The inquest will be held from 3:30 p.m. to 5:30 p.m. on Tuesday, June 28 at 215 E. Main St., Pullman. Participants can enroll by calling the restaurant at 509-334-5800 and requesting a place in the study. Entrants must be 18 years of age or older and not have participated in WSU’s 2021 Pasta Survey at Black Cypress.
Each participant will receive two pasta samples and answer a short questionnaire on texture and flavor preferences. Attendees will receive a $20 Black Cypress gift card and groups are encouraged to register together to sit at the same table.
The survey is part of a collaborative study between the hotel school’s Marriott Hospitality Culinary Innovation Center, USDA ARS’ Western Wheat Quality Lab and Black Cypress restaurant. The study, which is funded by an Agricultural Research Services Innovation Grant, is also being conducted at the Lodgepole Restaurant in Moscow, Idaho, but all seats have been reserved.
“We are looking at sensory differences between two pasta samples made from locally grown and milled wheat,” said Jessica Murray, a doctoral student at the WSU School of Hospitality Business Management. She is involved in the study led by Alecia Kiszonas, assistant professor at WSU and USDA research biologist, and Jamie Callison, chief executive of WSU Carson College of Business.
“This study contributes to two papers,” she said, “one that examines local food preferences in your home — not at your destination — and the impact COVID-19 may have had on those preferences. The second study compares two different local pasta samples developed by the USDA.