The physiology of taste in the age of fast food and globalisation
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200 years after the publication of Jean Anthelme Brillat-Savarin's famous seminal work "The Physiology of Taste", it is time to revisit the subject. Food, and therefore flavour, has evolved. Burger chains? Vegan mince? Glutamate? Frozen food? Microwave meals? Soft drinks? Instant noodles? Artificial sweeteners? Passion fruit, mangosteen and much more? That cows emit large amounts of flatulence and thus contribute to climate change? This would all be news to Brillat-Savarin. Beginning with a detailed introduction to the physiological basis of taste, the author explores how our senses work toget...
200 years after the publication of Jean Anthelme Brillat-Savarin's famous seminal work "The Physiology of Taste", it is time to revisit the subject. Food, and therefore flavour, has evolved. Burger chains? Vegan mince? Glutamate? Frozen food? Microwave meals? Soft drinks? Instant noodles? Artificial sweeteners? Passion fruit, mangosteen and much more? That cows emit large amounts of flatulence and thus contribute to climate change? This would all be news to Brillat-Savarin. Beginning with a detailed introduction to the physiological basis of taste, the author explores how our senses work together to decode the complex world of flavours and how they are constantly evolving. The book also sheds light on how psychological factors such as expectations and experiences have a lasting influence on our perception of flavour. Particular attention is paid to the changing cultural influences that show how differently flavour is understood and appreciated in different parts of the world. At a time when global and local cuisines are increasingly merging, these insights are invaluable. With recent technological developments in the food industry, our approach to flavour experiences is also changing. The book explores how these innovations are not only transforming our eating habits, but also creating new ways of understanding and enjoying flavour. The sections on nutrition and flavour and the modern art of gastronomy offer practical examples of how theory is being translated into delicious practice and how sustainability is increasingly coming into focus. This book is an indispensable guide for anyone interested in the science of flavour, nutritional science, gastronomy or simply the broad spectrum of culinary delights and their evolution.
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