Episode 007 - How Flavor Works

In this episode, I drop by Gettysburg College, my undergraduate Alma Mater, to catch up with Professor Dan McCall of the Gettysburg Odor and Flavor Lab, who’s doing really interesting research in the field of taste and smell perception. As you’d imagine, he’s got a lot of really cool insights into exactly what happens when you take that first sip of your favorite cocktail.  

Some of the topics we discuss include:

• The evolutionary bases for smell and taste
• The brain structures and psychological mechanisms responsible for flavor perception
• Cocktails as a psychological playground for flavor decision making
• Cultural flavor preferences in France and the U.S.
• The magic of blackcurrants
• And Much, Much More

If you liked my interview with Colleen O’Bryant, where we talked about herbs and seasonal flavors, then I have a feeling that this episode is also going to be in your wheelhouse. And while you’re listening, don’t get intimidated if you hear a few psychological terms--Dan always does a good job of breaking down complex things like brain structures and sensory pathways into their most basic, easy-to-understand form.

This conversation is a true treat for your brain, so settle in and enjoy my conversation with Professor Dan McCall.

Want to get in touch? Email him at dmccall@gettysburg.edu