Why do we think that something tastes good to us? Is it the combination of ingredients or something else? Is it a philosophical question to which we foodies will never be able to find an answer, or is there a scientific explanation for it after all?
Here’s what we’ve learned from our gourmet research.
- What determines flavour perception. Our taste buds are the first to tell us whether we like something or not. But it’s not just about biomechanics and physiology. It is influenced by how the product smell, feels and even looks. Psychological aspects also play an important role in how we perceive things, e.g strawberries seem sweeter when served on a pretty plate, and any dish is going to look much more appetising if it is decorated in a healthy way.
- The influence of tradition and culture. What is considered delicious in one country may seem strange or even repulsive in another. For example, sushi is so popular in Japan and some people eat grilled guinea pigs in Uruguay, but others may find these dishes too exotic or unacceptable.
- Here is a tasty experiment that children will enjoy. Take two identical products, for example two apples. Eat the first one immediately, without thinking, and eat the second one slowly, enjoying how it looks, smells, feels, tastes and even crunches. You will find that the second apple tastes much better because you have tasted it with all your senses.
So, taste is an individual and complex concept. It depends on many factors, from physiology to cultural heritage or, for example, how hungry you are. And if you haven’t eaten something as simple as a fresh and tasty slice of sweet and sour bread with butter or honey for a long time, it will be a real treat for your tongue and soul. Why? Because it is simply delicious.