In another thread, you mentioned that a book on taste, smell, and flavor was a future project--I'll be the first in line to buy that! :bounce: So I wondered if you would talk a little about "supertasters." Are they just more sensitive to the usual range of tastes, or can they actually experience tastes normal tasters cannot--like hearing higher pitched sounds, etc.?
Also, are people who are able to identify all the different ingredients in a dish supertasters, or are they just (well, hardly "just" ) very talented, very experienced tasters? How are they able to use their senses to separate a spoonful of what might taste to me like a stew with chicken, tomato, probably onion and other stuff into a complex spectrum of herbs, spices and produce?
Also, are people who are able to identify all the different ingredients in a dish supertasters, or are they just (well, hardly "just" ) very talented, very experienced tasters? How are they able to use their senses to separate a spoonful of what might taste to me like a stew with chicken, tomato, probably onion and other stuff into a complex spectrum of herbs, spices and produce?
Emily
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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
