Taste: Surprising Stories and Science About Why Food Tastes Good (74 page)

teeth,
44
,
89
,
171
,
196

sucking on lemons and,
38
–39

wisdom,
23
,
314
,
353

television,
21
,
107
,
129
,
302
,
309

eating while watching,
349
,
350

new foods on,
165

Top Chef,
67
–68,
349

temperature,
52
,
167
,
298
,
355
–56

in mouth,
99

sugar and,
222

wine and,
147
–48

Tequila Effect,
50

terpenes,
197
,
202

terroir
,
243

texture,
34
,
35
,
42
,
43
,
57
,
82
–97,
219
,
266
,
269
,
273
,
298

appreciation of,
82
–84,
89

aroma and,
67

astringency and,
88
–89

chocolate and,
45
,
138

contrast of,
93
–95

fat and,
84
,
99
–100,
261
–62

measuring,
92
–93

mouthfeel,
92
,
138

removal of,
90
–92

sound and,
90
,
124

Thai green curry sauce,
67
–68

Thai sweet chili sauce,
235

thalamus,
60

throat,
41
,
46
,
48
,
49
,
58
,
232

cranial nerves and,
51

muscles of,
90

olive oil and,
97

tobacco,
286
–87,
306

Tolerant Tasters,
19
,
20
–23,
26
,
27
,
46
,
141
,
142
,
167
,
200
,
287
,
317
,
329
,
350

tomatoes,
157
,
161
,
275
,
321

aroma of,
266
,
269

canned,
86
,
233

cherry,
41
,
42
–43

cooked,
40
,
73
,
86

feeling,
81

flavor of,
35
,
70
–73,
266

fried green,
42

heirloom,
70
,
73
,
105
,
176

ketchup and,
145

lettuce, and bacon sandwich,
255

salting of,
175
–77,
182
,
189
,
190

shopping for,
105
,
112

taste qualities of,
41

texture of,
86
–87

umami and,
245
,
253

volatiles in,
70
–73,
105

tomato juice,
263

Tomato Project, The,
70
,
202

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

tomato soup,
87
,
255

five tastes smoky,
334
–36

tongue,
14
,
17
–24,
27
,
29
,
44
,
48
,
50
,
56
,
90
,
219
,
266
,
354

anatomy of,
17
–19,
18
,
22
,
46

astringency and,
88

cutting out of,
46

damaged,
14
,
23
,
43
,
63
–64,
170

geography of,
40
,
40
;

sensitivity of,
81
–82

sourness and,
40
,
41

taste cells on,
51
;
see also
taste buds

toothpaste,
48

Top Chef
(TV show),
67
–68,
349

Top Chef
Blindfold Challenge,
107

Tordoff, Michael,
34
,
263
,
264

tortilla chips,
1
–2,
3
,
5
,
12
,
57

touch,
5
,
13
,
29
,
34
,
52
,
81
–101,
278
,
304
,
351
–52

anatomy and,
89
–90

blindness and,
109

flavor and,
66
,
85

Fredman and,
82
–85

Irritastes and,
97
–99,
233

sensitivity of,
81
–82

smell and,
307
;
see also
texture

toxins,
39
,
50
,
168
,
171

Tragon,
133
,
139
–42

Treasure, Julian,
120
–21

trigeminal nerve,
22
–23,
24
,
59
,
88
,
171
,
202
–3,
262
,
304
,
307

pain and,
52
,
98

temperature and,
52
,
99

tuna,
165
,
187

Tuscany,
180
–81

tympanum,
51

umami (savory taste),
3
,
4
,
50
,
242
–59,
328

as Basic Taste,
5
,
29
,
36
,
39
–40,
228
,
244

in chocolate,
138

craving for,
250
–51

excess of,
38

exercises for,
245
,
249
,
256
–59

mouthfulness of,
249
,
251

pairings with,
255

reference food for,
139

salt and,
176
,
177
,
189,
191
,
245

sources of,
248

taste receptors and,
51
,
235
,
246

workings of,
247
–49

Umami Burger,
250
–51,
253
,
255

up-front taste,
215

UPSIT (University of Pennsylvania Smell Identification Test),
69
,
169
,
307

urine,
61
,
62
,
177
,
178
,
218
,
271
,
284

vanilla,
139
,
206
,
222
,
271

vegetables,
317
,
320

appetizer development for,
42
–43

bitterness and,
203
–4,
318

children’s dislike of,
160
–61

flavor in,
70

pickled,
237

in pregnancy diet,
161
–62

ratatouille,
60

raw,
313
–14

rotten,
83

shopping for,
105
,
112

sourness and,
228

texture of,
86
;
see also specific vegetables

velouté,
252
–53

Vignette,
327
–29

vinaigrette,
236
,
252

vinegar,
38
,
170
,
203
,
233
,
236
,
237
,
304
,
307

balsamic,
175
,
233
,
301
,
302

rice,
201
,
203
,
204
,
330

in taste exercise,
40
,
53
–54

Vivande,
301
–2,
304
–5

volatiles,
56
–57,
70
–75,
273
,
356

in cold coffee,
287

heat and,
73
,
74
–75,
204
,
233
,
270
,
298
,
356

salt and,
180
,
182
,
190

in tomatoes,
70
–73,
105

wine and,
147
–48

vomiting,
28
,
49
,
50
,
63
,
84
,
284

pregnancy and,
157
,
158

walnuts,
83
,
317

Wansink, Brian,
112
,
342
–43

water,
47
,
83
–84,
89
,
124
,
177
–79,
227
,
269
,
282
,
356

acidic,
231
–32

caffeinated,
139

dilution solution and,
144
–47

for palate cleansing,
150
,
230
,
279
–80,
350

retention of,
298

salt and sodium and,
158
,
160
,
184

sparkling,
150
,
328

spritzing with,
127

sugar,
223

taste of,
266

water chestnuts,
298

watermelon,
125

Waters, Alice,
70

Waxman, Jonathan,
67
–68

weight gain,
185
,
219
,
249
,
278
,
317
,
349

weight loss,
10
–11,
170
,
219
,
314
,
316
–17,
343

Welch’s,
217
,
220
,
328

Wheeler, Elmer,
117

wine, wine drinking,
3
,
10
,
12
,
147
–50,
282
,
290
,
293
,
344

appearance of,
133

artichokes and,
279
–80

brain and,
279
,
295

of Carlo Middione,
303
,
304

color study of,
106
–7

competitions and,
46
–47,
149

music and,
121
–22,
127

palate cleansing and,
149
,
150
,
279
–80

pregnancy and,
317
,
327

red,
39
,
88
–89,
107
,
221
,
317
,
328
,
331

salt and,
37

slurping of,
45

smell and,
56
,
68

taste of,
37

white,
107
,
147
–48,
221
,
230
,
330

Wolf Children
(Malson),
285

Wong, Amanda,
126

Yamaguchi, Shizuko,
249

yogurt,
83
,
96
,
230

Zicam,
306

zinfandel,
327
–29

Barb Stuckey is a professional food developer who leads the marketing, food trend tracking, and consumer research functions at Mattson, North America’s largest independent developer of new foods and beverages, where she has worked for fifteen years. She and her fiancé divide their time between San Francisco and Healdsburg, in California’s Sonoma wine country.

¹
The Basic Tastes are such an important concept throughout the book that I’ve chosen to capitalize this phrase.

²
Reinforcements are used to repair torn holes in a three-hole-punched piece of paper. They can be purchased where other school supplies are sold.

³
REMEMBER!
Tongue anatomy is only one of the determinants of your taster type.

⁴
Sadly, McCormick moved its production facilities from downtown to the suburbs in 1989. These days, downtown Baltimore lacks its signature smell. I now have to drive out to Hunt Valley to transport myself back to the past.

⁵
If you are interested in which volatile compounds are responsible for which smells, visit the wonderful compendium of volatiles put together by Cornell’s Terry Acree and Heinrich Arn at
www.flavornet.org/flavornet.html
.