Quick Recipes and Easy

The Science of Taste and Cooking

“The Creator, when he obliges man to eat, invites him to do so
by appetite, and rewards him by pleasure.” Brillat Savarin

The senses are the organs by which man places himself in connection with exterior objects.

The sense of taste enables us to distinguish all that has a flavor from that which is insipid. It is the pleasurable memory of taste that inspires our cooking of all types.

The senses come to the help of each other. Touch rectifies the errors of sight. Taste is aided by sight and smell.

Over the centuries the demands of our senses have brought new perfections. Smell has generated the discovery, manufacture and use of perfumes. Taste to the production, choice and preparation of all that is used for food. Touch, to all art, trades and occupations. We are constantly making change in order to gratify our senses.

To satisfy our sense of taste we have learned sugar and its different preparations, alcoholic liquors, wines, vanilla, various teas and coffees.

Our senses provide for the preservation of the individual and the duration of the species.

The sense of taste decides; the teeth are place into action, the tongue unites with the palate in tasting, and the stomach soon commences the process of assimilation.

Taste in physical man is the apparatus by means of which he appreciates flavors. It invites us by pleasure to repair the losses which result from the use of life. It assists us to select from among the substances offered by nature. In this choice taste is powerfully aided by the sense of smell.

It is hard to say in exactly what the faculty of taste consists. It is more complicated than it appears.

The tongue certainly plays a prominent part –for, being endued with fantastic muscular power, it enfolds, turns, presses and swallows food. The jaws furnish saliva and like the palate are gifted with a part of the appreciative faculties. But, those who have lost their tongue still maintain some sense of taste.

Still the tongue plays a large part in the sense of taste and it has been found that all tongues are not alike. There are three times as many feelers in some tongues as in others. This would clarify why one of two guests, sitting at the same table, is delighted, while the other seems to eat from constraint.

It is believed that the sensation of taste is a chemical operation, produced by humidity. That is to say, the savories particles must be dissolved in some fluid, so as to be subsequently absorbed by the nervous tubes, feelers, or tendrils, which cover the interior of the gustatory apparatus.

Pure water makes no sensation, because it contains no sapid particle. Dissolve, but, a grain of salt, or infuse a few drops of vinegar, and there will be sensation.

The sense of smell has a certain influence on the sense of taste. Close the nose and the taste is paralyzed. When the nasal membrane is irritated by a cold in the head the taste is entirely obliterated. There is no taste in anything we swallow, yet the tongue is in its normal state.

If we close the nose when we eat, we are amazed to see how obscure and imperfect the sense of taste is. The most disgusting medicines thus are swallowed nearly without taste.

The same effect is observed if, as soon as we have swallowed, instead of restoring the tongue to its usual place, it be kept detached from the palate. Thus the circulation of the air is intercepted, the organs of smell are not touched, and there is no taste.

Taste is not so richly endowed as the hearing; the latter can appreciate and compare many sounds at once; the taste on the contrary is simple in its action; that is to say it cannot be
sensible to two flavors at once.

It may though be doubled and multiplied by succession, that is to say that in the act of swallowing there may be a second and even a third sensation, each of which gradually grows weaker and weaker and which are designated by the words AFTER-TASTE

Those who eat quickly and without attention do not discern impressions of the second degree. They belong only to a certain number of the elect, and by the means of these second sensations only can be classed the different substances submitted to their examination.

Taste provides us with enjoyment. When taste is moderately loved it is not followed by fatigue. Taste belongs to all ages and ranks. Taste may be repeated several times a day without inconvenience. It mingles with all other pleasures and even consoles us for their absence.

The pleasures of taste bring us together with family and friends to delight in the results of our cooking chores. Our sense of taste does not decipher between home-healthy-cooking.com healthy cooking and unhealthy cooking. It may find pleasure in Italian cooking, Chinese cooking or a simple vegetarian meal. The benefits to the overall body may be very different but the sense of taste does not really care. So maybe the brain needs to get involved when plotting and cooking meals so that we ensure a healthy and tasteful meal for our guests.

The author specializes in niche markets such as all types of cooking and gourmet chocolates which delight the taste buds.
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