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aries1988 : taste   2

There is now a sixth taste – and it explains why we love carbs

It has long been thought that our tongues register a small number of primary tastes: salty, sweet, sour and bitter. Umami – the savoury taste often associated with monosodium glutamate – was added to this list seven years ago, but there’s been no change since then.

They called the taste ‘starchy’, says Lim. Asians would say it was rice-like, while Caucasians described it as bread-like or pasta-like. It’s like eating flour.

Other potential tastes being investigated are the flavour of carbonated drinks, the metallic taste you get from blood, and amino acids, the building blocks of proteins. Receptors have been found for kokumi, a full-bodied flavour that has been described as hearty and is thought to make foods feel richer and more satisfying, and there is some evidence that we can taste the fatty acids that make up fats.

But before any new flavours can be enshrined as primary tastes, they must meet a strict list of criteria. Tastes need to be recognisable, have their own set of tongue receptors, and trigger some kind of useful physiological response.
taste  food  research  asia 
september 2016 by aries1988
Why We Like What We Like
In short, tastes are overdetermined, the upshot of many influences, and underdetermined, susceptible to change at, for example, the sight of the word toasted. Some combination of inputs including, but not limited to, reasons, hunches, bodily needs, past experiences, unconscious desires, social pressures, mystic chords of memory, and price point is behind every preference; they are weighted differently in almost every case; and they are highly malleable.

Still, Heffernan believes that we are living through a revolution. The Internet is the great masterpiece of civilization, she says. As an idea it rivals monotheism. And: If it’s ever fair to say that anything has ‘changed everything,’ it’s fair to say so about the Internet. Analog is dead. To understand the new regime, she argues, we need a new aesthetics, a new hierarchy of values. This is what she proposes to provide.

It might be the sensation that sites like those are incomprehensibly large, that we can never exhaust them. Ultimate unreadability is part of the aura of the Internet itself, the postmodern sublime, to use a term that Heffernan avoids. I can’t see all the books in a library at the same time, but I can go outside and look at the building. The Internet is a building that you can never look at.

Vanderbilt is able to identify two factors that have repeatedly been shown to have a significant influence on taste. One is social consensus; the other is familiarity. We get attracted to things that we see other people are attracted to, and we like things more the longer we like them.
taste  human  book  ad  internet  aesthetics  art  advertising  instapaper_favs 
june 2016 by aries1988

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