Latest Taste Stories
While high-fat foods are thought to be of universal appeal, there is actually a lot of variation in the extent to which people like and consume fat.
Researchers from the Stowers institute for Medical Research have traced individual odor molecules in the brain to create a new model of how our sense of smell works.
Scientists from the Monell Center report that seven of 12 related mammalian species have lost the sense of sweet taste.
About five years ago, animal studies first revealed the presence of entirely novel types of oral fat sensors or receptors on the tongue.
Like to save the best for last? Here’s good news: If it’s the last, you’ll like it the best.
A preference for fatty foods has a genetic basis, according to researchers, who discovered that people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene.
A nurse's tender loving care really does ease the pain of a medical procedure, and grandma's cookies really do taste better, if we perceive them to be made with love - suggests newly published research by a University of Maryland psychologist.
Why do we like fatty foods so much? We can blame our taste buds.
Infants around six months of age who have been introduced to starchy table foods- which often contain salt- have a greater preference for salty taste than do infants not yet eating these foods.
New research by three Harvard University sociologists examines how we select our friends and the role that friendship plays in transmitting tastes and new ideas.
- A volcanic mudflow.
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