On Point | Podcast cover image

'Vivaldi smells like breakfast sausage'

On Point | Podcast

CHAPTER

The Science of Smell: Culture, Genetics, and Personal Preference

This chapter explores how cultural influences and individual genetics shape our olfactory preferences, particularly regarding food smells like pickled and fermented herring. It examines the physiological differences in sensory perception and introduces the concept of 'super tasters,' highlighting the biological and emotional complexities tied to our experiences of taste and smell.

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