San Francisco : a city reinvented by creative innovation

The aim of this paper is to analyse the recent evolution of the city of San Francisco to outline the major features that have made it possible this continuing process of creative innovation in the city. In order to meet this objective, the project is framed around answering two key research questions: (1) what are the main economic and social elements that characterise urban change in the city of San Francisco and (2) which is the role of public strategies in the continuing economic success of San Francisco. The paper concludes that the successful performance of San Francisco is the result of the actions taken by many agents in the city, but the role of public authorities, especially the City and County, must be stressed, both through direct intervention and by coordinating, fostering and supporting the private and non-profit sectors. This is especially relevant in a country like the US where private initiative has been seen in many occasions as the greatest driver of economic and social success. Yet, the performance of San Francisco City cannot be explained without the role played by the public sector, in coordination with the civil society

What Can the Brain Teach Us about Winemaking? An fMRI Study of Alcohol Level Preferences

Over the last few decades, wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types of wine, focusing on brain regions critical for flavor processing and food reward. Participants were presented with carefully matched pairs of high- and low- alcohol content red wines, without informing them of any of the wine attributes. Contrary to expectation, significantly greater activation was found for low- alcohol than for high- alcohol content wines in brain regions that are sensitive to taste intensity, including the insula as well as the cerebellum. Wines were closely matched for all physical attributes except for alcohol content, thus we interpret the preferential response to the low- alcohol content wines as arising from top-down modulation due to the low alcohol content wines inducing greater attentional exploration of aromas and flavours. The findings raise intriguing possibilities for objectively testing hypotheses regarding methods of producing a highly complex product such as wine.