Taste Goes Far Beyond Taste Buds

Written by Pat's Papers | Tuesday, 26 April 2011 7:46 AM

Why does mom’s pot roast always taste the best? According to the Washington Post, several factors besides just our taste buds determine what foods we like and those we don’t. Researchers, for example, think that children are predisposed to like what their mothers ate while they were in the womb. Don’t like oysters? A recent study pinpointed an enzyme in certain people that helped them tolerate the taste of thick, starchy foods. 

Evolution is another big factor. Our bodies have learned over time that “sweet means energy; sour means not ripe yet. Savory means food may contain protein. Bitter means caution, as many poisons are bitter. Salty means sodium, a necessary ingredient for several functions in our bodies.”

Share This Story


 

 

Enter address below to get the morning headlines in your inbox (more details)

Editor's Pick

In Support of the Sitting Ovation

In Support of the Sitting Ovation

A plea from New York Times’ columnist Ben Brantley: “I’m just asking you, my comrades in urban theatergoing, to think before you stand, if you must stand at all.”

New on the Story Stack

Links from our Sponsors

Popular Posts


Pat Kiernan's Facebook profile

Links

Favorites

U.S. Newspapers

International Newspapers

News