The Science of Flavor with Arielle Johnson
StarTalk Radio
Exploring the Science and Psychology of Taste
The chapter delves into the disappointment of buying artificially flavored truffle oil and the complexity of natural flavors, shifting to the psychology of taste and why unhealthy foods taste better. Discussions include aesthetics in food, the evolution of plant optimization, and the importance of a particular kitchen item. Other topics explored are acquired tastes, fermented foods like Söströming, and the challenge of opening explosive cans, culminating in the concept of synthetically modifying vegetables' flavors.
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