Taste: Surprising Stories and Science About Why Food Tastes Good (72 page)

portion size,
112
–13,
320
,
343

potassium,
184
,
188

potassium chloride,
47
,
188
–89,
272

potato chips,
45
,
46
,
57
,
90
,
158
,
321

sound and,
123
,
124
,
125

potatoes,
172

french fries,
253
,
260
–61,
282

mashed,
94
,
236
,
275

pregnancy,
157
,
158
,
327

diet in,
161
–62,
317

smell and,
167
–68

wine and,
317
,
327

Pretty Woman
(movie),
27
–28

pretzels,
123
,
171
,
288

Pringles,
90
,
124
,
126

processed food,
297
,
312
,
318

salt in,
182
–83,
190
;
see also
canned food

Procter & Gamble,
262

PROP (6—n-propylthiouracil),
22
–27,
197
–98,
203
,
262

proteins (dietary),
95
,
100
,
145
,
166
,
233

umami and,
244
,
245
;
see also specific foods

Pruzan, Anne Marie,
328

PTC (phenylthiocarbamide),
25
,
28
,
206

pudding,
95
–96

Quench gum,
227
–28

QuietFiber,
119

Quince restaurant,
16

quinine,
139
,
198

rancidity,
10
,
139
,
263

Ratatouille
(movie),
60

Rating Brix and Acid exercise,
226

rats,
158
,
167
,
286

recipes,
9
,
327
–38

Reed, Danielle,
49
,
50
,
206
–7

reference food,
139
–40,
141

refractometers,
217

refrigerators, refrigeration,
183
,
233
,
235

Reidinger, Paul,
118

restaurants,
13
,
17
,
56
,
57
,
296
,
350

Asian,
144

author’s dining in,
3
–5,
7
–8,
12
,
15
–16,
99
,
132
–33,
230
,
282
–83,
320
,
344

casual dining,
113

choosing,
117
–18

fast-food,
145
,
260
–61

hearing problems and,
125
–26

Indian,
292
–93

inspection of,
7
–8

Italian,
293
,
300
–302,
304
–5

Korean
barbecue,
127
–28

low-salt diets and,
186

menus for,
7
,
47
–48

Mexican,
127

molecular gastronomy,
65
–66

new vegetable appetizer for,
42
–43

sound in,
118
–19,
120
,
125
,
127
–28

texture in,
94
–95

wrong frame of mind in,
293

retinitis pigmentosa,
104

rewards,
277
–78,
295

ribs, baby back,
274
,
275

rice cakes,
83
,
171

rice vinegar,
201
,
203
,
204
,
330

risotto, truffled red wine,
8
–9,
51
,
289

RN74 restaurant,
57

Roeper, Richard,
309

Roger Bohl,
7
,
15
–18,
87
,
166
,
167
,
275
–78,
290
,
344

bitterness rejected by,
203

cooking of,
199
–200

at Dining in the Dark,
102
,
103

ear problems of,
21
,
23

fat tooth of,
262

food choices of,
15
–16,
20

gLMS method and,
142
,
143

olive oil and,
97

restaurant dining of,
15
–16,
132

taster types and,
17
,
20
,
21
,
23
,
24
,
25
,
27
,
28
,
29
,
102
,
277

texture and,
84

tomatoes disliked by,
73

tongue of,
23
,
24

root beer,
310

Rosenblum, Lawrence,
11
–12

rotting,
62
–63

Rozin, Elisabeth,
166

Rozin, Paul,
18
,
18
,
28
,
36
,
283
–86

saccharin,
41
,
197
,
214
,
215
,
217

Saison restaurant,
85
–86,
177

salad,
99
,
105
,
282
,
291

with bitter greens,
199
–200

egg,
135
–37,
141

salad dressings,
142
,
237

saliva,
45
–46,
47
,
89
–90,
96
,
273
,
356;

aging and,
171
,
249

airplane food and,
119

Basic Tastes in,
228

sourness and,
227
–28

tannins and,
88

salivary glands,
89

salmon,
111
,
233
,
317

salsa,
52
,
143
,
150
,
233

Barb’s basic tastes fresh,
332
–33

salt, saltiness,
50
,
56
,
167
,
168
,
175
–94,
261
,
322
,
328
,
352

Alberger,
188
,
189

aromas associated with,
191
,
208

as Basic Taste,
5
,
29
,
36
,
39

bitterness and,
191
,
201
,
204
,
208

calcium and,
263
,
264

children and,
158
–60

in chocolate,
138

craving for,
177
–78,
263

defined,
176

depletion of,
178
–79,
190

describing,
244

diet low in,
185
–87

diminished senses and,
172
,
306

exercises for,
181
,
192
–94

grapefruit and,
181
–82

health and,
184
–87

ion channels and,
51

mutual suppression and,
181
–82,
192
–93

noise and,
118
–19

pairings with,
191

in processed food,
182
–83,
190

release of aroma and,
182

role of,
180
–81

of saliva,
47
,
228

sea,
188
,
203

sourness paired with,
237

sourness vs.,
8
–9,
51
,
235
–36

substitutes for,
182
,
272

table,
139

techniques for lowering of,
187
–88

texture and,
92

tolerance and,
187

tomatoes and,
175
–77,
182
,
189
,
190

umami and,
176
,
177
,
189
,
191
,
245
,
256
–57

wine and,
37

Salt
(Kurlansky),
183

saltines,
150

salt poisoning,
160

salt receptors,
159
–60,
176

sandwiches,
149
,
158
,
255

fried chicken,
145
–47;
see also
hamburgers

San Pellegrino survey,
122

satiety,
319
,
341
–42

sensory-specific,
314
–15,
349
–50

sauces,
71

barbecue,
181
,
201
,
274

fish,
146
,
203
,
252
,
253
,
332

hot,
144
,
146
,
172
,
235
,
237

Maggi,
246
–47

soy,
201
,
204
,
244
–47,
252
,
253
,
255
,
330

Thai green curry,
67
–68

tomato,
229
–30,
233
,
235
,
250
,
252
,
253
,
266

sauvignon blanc,
271

savory taste,
see
umami

Scharffen Berger,
207
,
220
,
290

seafood,
39

crabs,
199
,
275

oysters,
122
–23;
see also
fish

seafood flavor,
271

seaweed,
39
,
251

seltzer,
265

Semisweet Soda,
322
–23

Senior Friendship Center,
162
,
168
–69

Sensa,
314
–15

sensory,
13

Sensory Evaluation of Milk Chocolate Bars exercise,
140
,
153
–56

sensory-specific satiety,
314
–15,
349
–50

Sensory Star,
36
–37,
37
,
351

Separating Taste from Smell exercise,
35
,
52
–53

Shiv, Baba,
279
,
293
–96

Shook, Jon,
251
–52

sight,
5
,
10
,
13
,
29
,
34
,
84
,
102
–16,
278
,
289
,
351

aroma and,
67

blindness and,
103
–5,
108
–9,
305

as Dictator of the Senses,
105
–8

Dining in the Dark and,
103
–5

exercises for,
114
–16

facial emotion and,
109
–11

grocery shopping and,
105
,
109
,
111
–12

liquid soap and,
199

portion size and,
112
–13

smell compared with,
59
,
107
–8

spoilage cues and,
83

silkworm pupae,
109
–10

Simplot, J. R.,
260

Siskel, Gene,
309

Sjögren’s syndrome,
46

Skenes, Joshua,
85
–86,
177

skin, perfume in,
159

sleep,
89
–90

SlimScents,
315

Slow Food Movement,
343

slowing down,
340
–46,
348

small intestine,
49

smell,
5
,
6
,
13
,
29
,
33
–36,
42
,
55
–80,
117
,
219
,
269
,
273
,
323
–24

adaptation to,
149
–50

aging and,
168
–72

anosmias and,
61
,
82
–85

babies and,
162
–63,
284

blindness and,
109

of chocolate,
138
–40

disease and,
169
–72

disorders of,
303
–4

exercises for,
68
,
74
–80

genetics and,
61

identifying,
10
,
67
–69

of liquid soap,
199

memory and,
60
–61,
66
,
68

menstrual cycle and,
167

preferences and,
163

pregnancy and,
167
–68

scented air and,
64
–67

sight and,
106

sight compared with,
59
,
107
–8

sound compared with,
58

as synthetic sense,
265

taste separated from,
35
–36,
52
–53

taste’s working with,
55
–56,
66
,
67

two ways for,
44
–45,
44

virgin,
151

weight loss and,
11
,
314
,
316
–17;
see also
aromas