Ali Bouzari opens his 2014 Tedx talk with a question about dessert. “Who here has had a really tasty cookie?” he asks the crowd, and then, after allowing the audience to acknowledge their assent (who hasn’t had an extremely tasty cookie? Who doesn’t remember it as one of the finest pleasures in life?), he hits them with another question: “Why?”
Interacting with food is an incredibly sensual experience. One might imagine the smell of an oven roast, or picture an oozing chocolate lava cake, maybe even hear the crunch of a stale baguette. But what happens when you lose your sense of smell and taste?
Anosmia is a disorder where one loses their ability to smell. There are various forms of this unfortunate disorder: Congenital anosmia is when someone is unable to smell at birth, and hyposmia describes the diminishing sense of smell that develops over time. Our senses of smell and taste are interdependent, so if you lose one of these senses, you lose the other one too.
From Instagram to TV ads, what’s the science behind food porn?
The result is a smörgåsbord of revelations, from the finding that colouring white wine red can trick experts into describing the aromas of vin rouge, to more recent discoveries – among them that heavier cutlery encourages diners to pay more, that ginger biscuits taste spicier when served from a rough plate, and that serving a strawberry mousse on a white dish increases its perceived sweetness by 10% compared with a black one.
Your brain is your body’s most blood-thirsty organ, using around 25% of total blood flow (or energy) – despite the fact that it accounts for only 2% of body mass. Given that our brains have evolved to find food, it should perhaps come as little surprise to discover that some of the largest increases in cerebral blood flow occur when a hungry brain is exposed to images of desirable foods
Tweaking texture could give us healthy versions of our favorite junk foods—and that’s just the beginning
A team of researchers in Germany has analyzed a set of stinky and fruity chemical ingredients and found that the overall odor of durian pulp could be mimicked by only two compounds: fruity smelling ethyl (2S)-2-methylbutanoate and roasted onion-like smelling 1-(ethylsulfanyl)ethane-1-thiol.