Jogeephus
Well-known member
Was listening to a food show on public radio today and they were talking about the Taste Tetrahedron which I - of course - had never heard of. The Taste Tetrahedron is the way a food tastes, whether it be salty, sweet, bitter or sour. ( Seems the japanese have studied this pretty hard.
Here is a link. http://old-wjatc.wonju.go.kr/cd/main/%E ... 304011.jpg )
Anyhow the program was quite interesting. They went on to describe a 5th sense which is called umami. I can't explain that one but it is supposedly the taste that makes tomatos and mushrooms so appealling to us and it supposedly enhances the other tastes. Ie - does salt taste like no other salt when put on a tomato? Or a watermellon? Anyhow, they discussed this stuff in great depth and it was really interesting but what was really interesting is that they think they may have discovered a 6th taste. There is still some debate over this but many food scientists are beginning to think there is a 6th legitimate taste. And that is of course FAT. Seems you can toss some fatback or bacon in some peas and make them taste better. Salt pork even better. But why is this so. Seems science has finally caught up to us flesh eaters. And I quote.
So what does this mean? Would this not mean that MAN - having fat receptors in his brain - is inherently designed to eat meat? Would this also not mean that depriving one's mind of fat would not be NATURAL? I don't know. Seems there is a lot to think about here. Interesting to say the least. Could this also explain why we so much enjoy a nice, well marbled juicy steak?
For more in depth info here is a link.
http://journals.cambridge.org/download. ... 3a422129d3
Here is a link. http://old-wjatc.wonju.go.kr/cd/main/%E ... 304011.jpg )
Anyhow the program was quite interesting. They went on to describe a 5th sense which is called umami. I can't explain that one but it is supposedly the taste that makes tomatos and mushrooms so appealling to us and it supposedly enhances the other tastes. Ie - does salt taste like no other salt when put on a tomato? Or a watermellon? Anyhow, they discussed this stuff in great depth and it was really interesting but what was really interesting is that they think they may have discovered a 6th taste. There is still some debate over this but many food scientists are beginning to think there is a 6th legitimate taste. And that is of course FAT. Seems you can toss some fatback or bacon in some peas and make them taste better. Salt pork even better. But why is this so. Seems science has finally caught up to us flesh eaters. And I quote.
Moreover, the recent discovery of fat receptors located on taste receptor cells (Gilbertson et al. 2001) may
provide an impetus to broaden our definition of what a taste actually is.
So what does this mean? Would this not mean that MAN - having fat receptors in his brain - is inherently designed to eat meat? Would this also not mean that depriving one's mind of fat would not be NATURAL? I don't know. Seems there is a lot to think about here. Interesting to say the least. Could this also explain why we so much enjoy a nice, well marbled juicy steak?
For more in depth info here is a link.
http://journals.cambridge.org/download. ... 3a422129d3