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Articles on Taste
Displaying 1 - 20 of 58 articles
Listen to the The Conversation’s Curious Kids podcast to hear taste researcher Linda Bartoshuk explain why our tastes for food change.
While genes do influence some food preferences, positive experiences can help make new tastes easier to swallow.
Sour acidic tastes turn bitter after you brush your teeth with toothpaste.
Even the traditional five senses don’t operate in silo.
It can feel daunting for modern film fans to know where to start with curating their taste.
Our latest study showed that taste and smell were both found to activate a region of the brain important for taste, hunger and thirst.
Many people are convinced Easter egg chocolate tastes better than regular chocolate, and they may be onto something.
These four tips will help you to regain your autonomy, try new things, and avoid getting stuck in an algorithmic loop.
As kids, we’re naturally more likely to enjoy sweet and salty tastes and reject bitterness. But that changes as we grow older.
Often sneered at for its avocado bathrooms and flared trousers, the styles and tastes of the 1970s are worth reconsidering for other reasons.
Do you know someone who brings their own hot chilli sauce to restaurants and friends’ houses? Are you that person? What makes that burning taste sensation hurt so good?
Our experiences of taste are so vivid and personal it can be hard to imagine how people can turn their nose up at your favourite comfort food. Research shows the explanation could be in your genes.
Stimuli such as light and shadow and our perception of the passage of time matter to architects interested in the branch of philosophy known as phenomenology.
The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.
How we name our children follows trends like any other cultural expression. It’s about taste as well as broader societal shifts.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
The effects of COVID and a new treatment for it are leaving a bad taste in the mouth for many. How do we detect what’s salty, sweet, bitter, sour or umami?
Studying how contemporary apples have changed drastically from their origins and preserving wild varieties can help maintain their diversity.
It’s intriguing how some people experience ASMR while others don’t - our latest research suggests that many ASMR responders are highly sensitive “orchids”.
Top contributors
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Senior Research Scientist, Human Health, CSIRO
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Research Professor of Psychology, George Washington University
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Professor of Pharmacology and Therapeutics, University of Florida
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Senior Lecturer in food and nutrition sciences, Deakin University
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Associate Professor of Chemistry, University of Richmond
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Professor of Food Science, Penn State
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Lecturer in Ecology and Evolution & Research Fellow at Zoological Society of London, University of Cambridge
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Professor of Pervasive Computing, City St George's, University of London
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University of Florida
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Senior Lecturer Visual and Material Culture, Nottingham Trent University
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Research Fellow, Brunel University of London
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Associate Professor of Educational Psychology, The University of Texas at Austin
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Associate Professor, Department of Economics, Macquarie University
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Principal Research Fellow, CQUniversity Australia