The Science Behind Taste

Taste is basis of the culinary arts and is one of the senses we use to identify the food we eat. Taste benefitted early humans by indicating which foods were safe for consumption. Sweetness signaled foods with calories for energy, while sourness could indicate the presence of vitamin C; bitter foods were potentially poisonous, whereas salty foods contain important minerals and other nutrients.  For a long time, it was believed that there were only these four classifications of taste – until the recent discovery of a fifth, entirely different “taste” [Read more...]