Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why
Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red
Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?
From Kale To Pale Ale, A Love of Bitter May Be In Your Genes
From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive
Real Vanilla Isn't Plain. It Depends On (Dare We Say It) Terroir
Your Choice In Utensils Can Change How Food Tastes
Feeling A Little Blue May Mask Our Ability To Taste Fat
Some People Really Can Taste The Rainbow
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FM","link":"/"}},"bayareabites_126047":{"type":"posts","id":"bayareabites_126047","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126047","score":null,"sort":[1521578404000]},"guestAuthors":[],"slug":"taste-buds-dull-as-people-gain-weight-now-scientists-think-they-know-why","title":"Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why","publishDate":1521578404,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In Robin Dando's lab, several mice chowed down on a specialized diet designed to make them as fat as possible. \"I can say the mice are happy. They love this unhealthy diet, and pretty fast they get pretty overweight,\" says Dando, an assistant professor of food science at Cornell University.\u003c/p>\n\u003cp>But the mice were not long for this world. Eight weeks after they started their delicious nosh, they were euthanized and their tongues were excised for direct comparison against their\u003cstrong> \u003c/strong>skinnier brethren.\u003c/p>\n\u003cp>Dando's work, which he and his graduate students \u003ca href=\"http://blogs.cornell.edu/dandolab/lab-members/\">Andrew Kaufman and Ezen Choo\u003c/a> published \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2001959\">Tuesday\u003c/a> in PLoS Biology, attacks a curious effect of being obese: why people's sense of taste seems to dull as they gain weight. Doctors have known about the phenomenon for the last few years, after reports published in the last decade showed that\u003cstrong> \u003c/strong>obese people performed poorly on taste tests compared with normal weight individuals.\u003c/p>\n\u003cp>But the fundamental question remained: why? \"We didn't have a good grip on cause and effect,\" Dando says. For instance, was it that a habit of eating heavy foods dulled the tongue's sensitivity to flavors? Or did this have something to do with the mere presence of excess body fat?\u003c/p>\n\u003cp>To find out, Dando looked at the tongues of his fat and normal-weight mice. Under the fatty diet, he found the taste buds were withering. \"The obese ones have about 25 percent fewer taste buds,\" he says. Taste buds are structures on the tongue made up of about 100 cells and, when the mice got fat, Dando says the older cells were dying off more quickly and being replaced with new, young cells more slowly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team had two other groups of mice in the experiment. One was a set of mutants that were practically incapable of gaining weight no matter how fatty their food. \"It's a genetically engineered mouse that's obesity resistant,\" Dando says. These mice got the same fatty food as the regular obese mice but didn't gain much weight. At the end of eight weeks, Dando and his students sliced out the mice's tongues. \"We looked at their taste buds, and they looked totally normal. They [had] the same number of taste buds as lean mice,\" he says. That suggested\u003cstrong> \u003c/strong>the diet itself wasn't responsible for the damage to the mice's taste buds – it had something to do with being obese.\u003c/p>\n\u003cp>So Dando looked at one more group of mice – a bunch of mutants that can't produce a molecule called TNF alpha, a compound that creates inflammation in the body. TNF alpha and other compounds that create inflammation are naturally higher in obese individuals \u003cstrong>– \u003c/strong>\u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0121971\">both humans and mice \u003c/a>-- and cause them to have a higher background levels of inflammation. Even when these mice became very fat, they also didn't lose any taste buds. \"[It means] taste bud loss is really related to that inflammatory state,\" Dando says.\u003c/p>\n\u003cp>That's a key finding, says \u003ca href=\"https://profiles.stanford.edu/john-morton\">Dr. John Morton\u003c/a>, the chief of bariatric medicine at Stanford University, who was not involved in the new study. \"We've known for a long time that obesity is a disease of inflammation,\" he says. \"Before this study, we didn't know that there is a connection between inflammation and the proliferation of taste buds, and that actually leads to the decrease in taste sensitivity.\"\u003c/p>\n\u003cp>It's important to note that this study was done in mere mice, but Morton says that the situation is likely the same for human beings, too. \"In this particular circumstance, it's reasonable to make that extrapolation [to humans.] We've done human studies that have similar findings,\" he says.\u003c/p>\n\u003cp>That blunting of taste may make it more difficult for obese individuals to adhere to certain diets, Morton says. With a diminished sense of taste, people need stronger, more richly flavored food in order to enjoy it as much as someone with 25 percent more taste buds. \"Often that means more sugar and fat,\" Morton says. \"And more calories.\"\u003c/p>\n\u003cp>It's not a permanent loss, though. Studies on bariatric surgery patients show that they start noticing food tastes better and more intense a couple of months after their operation. \"This is a two-way mechanism. Probably the opposite happens,\" Dando says. Taste buds do come back. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>That leaves some hope for obese individuals who feel many foods are just too bland, now that Dando's work has narrowed down some potential causes of taste decline from weight gain. \"If I were a pharmacist looking for drug development, I would look for a way to block this inflammation in the hope of mitigating this effect from weight,\" Morton says. A drug like that just might help some people regain gustatory mojo. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Doctors have known that as people pack on the pounds, their sense of taste diminishes. New research in mice helps explain what's going on: Inflammation brought on by obesity may be killing taste buds.","status":"publish","parent":0,"modified":1521578404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":805},"headData":{"title":"Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why | KQED","description":"Doctors have known that as people pack on the pounds, their sense of taste diminishes. New research in mice helps explain what's going on: Inflammation brought on by obesity may be killing taste buds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126047 https://ww2.kqed.org/bayareabites/?p=126047","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/20/taste-buds-dull-as-people-gain-weight-now-scientists-think-they-know-why/","disqusTitle":"Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why","nprImageCredit":"Omikron Omikron","nprByline":"Angus Chen, NPR Food","nprImageAgency":"Getty Images/Science Source","nprStoryId":"595237542","nprApiLink":"http://api.npr.org/query?id=595237542&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/20/595237542/taste-buds-dull-as-people-gain-weight-now-scientists-think-they-know-why?ft=nprml&f=595237542","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Mar 2018 14:01:00 -0400","nprStoryDate":"Tue, 20 Mar 2018 14:01:12 -0400","nprLastModifiedDate":"Tue, 20 Mar 2018 14:01:12 -0400","path":"/bayareabites/126047/taste-buds-dull-as-people-gain-weight-now-scientists-think-they-know-why","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Robin Dando's lab, several mice chowed down on a specialized diet designed to make them as fat as possible. \"I can say the mice are happy. They love this unhealthy diet, and pretty fast they get pretty overweight,\" says Dando, an assistant professor of food science at Cornell University.\u003c/p>\n\u003cp>But the mice were not long for this world. Eight weeks after they started their delicious nosh, they were euthanized and their tongues were excised for direct comparison against their\u003cstrong> \u003c/strong>skinnier brethren.\u003c/p>\n\u003cp>Dando's work, which he and his graduate students \u003ca href=\"http://blogs.cornell.edu/dandolab/lab-members/\">Andrew Kaufman and Ezen Choo\u003c/a> published \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2001959\">Tuesday\u003c/a> in PLoS Biology, attacks a curious effect of being obese: why people's sense of taste seems to dull as they gain weight. Doctors have known about the phenomenon for the last few years, after reports published in the last decade showed that\u003cstrong> \u003c/strong>obese people performed poorly on taste tests compared with normal weight individuals.\u003c/p>\n\u003cp>But the fundamental question remained: why? \"We didn't have a good grip on cause and effect,\" Dando says. For instance, was it that a habit of eating heavy foods dulled the tongue's sensitivity to flavors? Or did this have something to do with the mere presence of excess body fat?\u003c/p>\n\u003cp>To find out, Dando looked at the tongues of his fat and normal-weight mice. Under the fatty diet, he found the taste buds were withering. \"The obese ones have about 25 percent fewer taste buds,\" he says. Taste buds are structures on the tongue made up of about 100 cells and, when the mice got fat, Dando says the older cells were dying off more quickly and being replaced with new, young cells more slowly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team had two other groups of mice in the experiment. One was a set of mutants that were practically incapable of gaining weight no matter how fatty their food. \"It's a genetically engineered mouse that's obesity resistant,\" Dando says. These mice got the same fatty food as the regular obese mice but didn't gain much weight. At the end of eight weeks, Dando and his students sliced out the mice's tongues. \"We looked at their taste buds, and they looked totally normal. They [had] the same number of taste buds as lean mice,\" he says. That suggested\u003cstrong> \u003c/strong>the diet itself wasn't responsible for the damage to the mice's taste buds – it had something to do with being obese.\u003c/p>\n\u003cp>So Dando looked at one more group of mice – a bunch of mutants that can't produce a molecule called TNF alpha, a compound that creates inflammation in the body. TNF alpha and other compounds that create inflammation are naturally higher in obese individuals \u003cstrong>– \u003c/strong>\u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0121971\">both humans and mice \u003c/a>-- and cause them to have a higher background levels of inflammation. Even when these mice became very fat, they also didn't lose any taste buds. \"[It means] taste bud loss is really related to that inflammatory state,\" Dando says.\u003c/p>\n\u003cp>That's a key finding, says \u003ca href=\"https://profiles.stanford.edu/john-morton\">Dr. John Morton\u003c/a>, the chief of bariatric medicine at Stanford University, who was not involved in the new study. \"We've known for a long time that obesity is a disease of inflammation,\" he says. \"Before this study, we didn't know that there is a connection between inflammation and the proliferation of taste buds, and that actually leads to the decrease in taste sensitivity.\"\u003c/p>\n\u003cp>It's important to note that this study was done in mere mice, but Morton says that the situation is likely the same for human beings, too. \"In this particular circumstance, it's reasonable to make that extrapolation [to humans.] We've done human studies that have similar findings,\" he says.\u003c/p>\n\u003cp>That blunting of taste may make it more difficult for obese individuals to adhere to certain diets, Morton says. With a diminished sense of taste, people need stronger, more richly flavored food in order to enjoy it as much as someone with 25 percent more taste buds. \"Often that means more sugar and fat,\" Morton says. \"And more calories.\"\u003c/p>\n\u003cp>It's not a permanent loss, though. Studies on bariatric surgery patients show that they start noticing food tastes better and more intense a couple of months after their operation. \"This is a two-way mechanism. Probably the opposite happens,\" Dando says. Taste buds do come back. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>That leaves some hope for obese individuals who feel many foods are just too bland, now that Dando's work has narrowed down some potential causes of taste decline from weight gain. \"If I were a pharmacist looking for drug development, I would look for a way to block this inflammation in the hope of mitigating this effect from weight,\" Morton says. A drug like that just might help some people regain gustatory mojo. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126047/taste-buds-dull-as-people-gain-weight-now-scientists-think-they-know-why","authors":["byline_bayareabites_126047"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_11096","bayareabites_2613","bayareabites_3972"],"featImg":"bayareabites_126048","label":"bayareabites"},"bayareabites_113616":{"type":"posts","id":"bayareabites_113616","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113616","score":null,"sort":[1478700038000]},"guestAuthors":[],"slug":"pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red","title":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red","publishDate":1478700038,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Conventional wisdom would have you drink red wine with cheese. A new study, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13500/abstract\">published in the \u003cem>Journal of Food Science\u003c/em>\u003c/a>, only partially supports that pairing, and also adds a new tool to the scientific study of food combinations.\u003c/p>\n\u003cp>\"Red wine with cheese, it can either go really well or not that well,\" says Mara Galmarini, a sensory scientist at CONICET, the Argentinian National Scientific and Technical Research Council. \"A white wine, you have less risk.\"\u003c/p>\n\u003cp>Ed Behr, editor of the influential \u003ca href=\"http://artofeating.com/\">Art of Eating\u003c/a> newsletter, says he's not surprised. Behr has long argued that red wines and cheeses often fight, to the detriment of both.\u003c/p>\n\u003cp>\"There's no question in my mind that white wine goes better. And more often than not, depending on the cheese, a little sweetness makes things even easier,\" Behr told The Salt.\u003c/p>\n\u003cp>Galmarini spent two years exploring wine and cheese pairings at the Centre des Sciences du Goût et de l'Alimentation (\u003ca href=\"https://www2.dijon.inra.fr/csga/index_eng.php\">CGSA\u003c/a> – Centre for Taste and Feeding Behavior) in Dijon, France. Much of the work was to build on a new technique called temporal dominance of sensations (TDS) that researchers there developed to examine how taste evolves over time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem with current methods, Galmarini says, is that they are static and singular. Expert tasters can accurately describe what is in their mouths, often giving a numerical rating to the intensity of each element of the flavor. That doesn't work to chart how the taste of a mouthful changes or how different foods and drinks affect one another.\u003c/p>\n\u003cp>TDS is designed to reveal how the taste of something evolves as you consume it. The taster sits down in front of a computer screen with a black glass of an unknown wine. On the screen are 11 words describing attributes or sensations such as sour, astringent, bitter, floral and so on.\u003c/p>\n\u003cfigure id=\"attachment_113618\" class=\"wp-caption aligncenter\" style=\"max-width: 2971px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\">\u003cimg class=\"size-full wp-image-113618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\" alt=\"During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on.\" width=\"2971\" height=\"2228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg 2971w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-520x390.jpg 520w\" sizes=\"(max-width: 2971px) 100vw, 2971px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on. \u003ccite>(Courtesy CSGA, Dijon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the test, the tasters are given canonical examples of each sensation – such as a citric acid solution for \"sour\" and the scent of violets for \"floral\" – so that they understand exactly what each attribute means. The taster takes a sip and then clicks on whichever sensation is dominant at that moment. When the sensation changes — say, from \"sour\" to \"red fruits\" — the tester clicks the new attribute, until there is no sensation left.\u003c/p>\n\u003cp>Then the testers rate how much they like the wine. That's a purely subjective judgment, with no attempt to define what \"liking\" means. They take another sip and do it all again. After a final sip, the test is over.\u003c/p>\n\u003cp>While the TDS technique is relatively new, it is proving useful. Charles Spence, professor of experimental psychology at Oxford University and \u003ca href=\"https://www.psy.ox.ac.uk/team/charles-spence\">an expert on sensory evaluation\u003c/a>, told The Salt that \"it gives a finer degree of analysis.\"\u003c/p>\n\u003cp>The temporal evolution of tasting experiences, Spence says, \"has been kind of ignored previously, perhaps because it has been harder to get a dynamic sense of how perception is changing.\" TDS addresses that and, Spence says, is relatively easy. \"That's part of its appeal,\" he said.\u003c/p>\n\u003cp>For Galmarini, too, that is important. \"Providing that the attributes are simple enough and well explained,\" she says \"it can be used with consumers.\"\u003c/p>\n\u003cp>For the experiment, 31 regular consumers of wine and cheese assessed four different wines: a sweet white Pacherenc, a dry white Sancerre, a full-bodied red Bourgogne and a rather tannic red Madiran. Then they did it again, between each sip of wine eating a small bit of cheese, four in all, so each wine was paired with each cheese. The cheeses were a chewy, firm cow's milk Epoisses, a semi-hard cow's milk Comté, a salty, blue-veined sheep's milk Roquefort and a crumbly, goat's milk Crottin de Chavignol.\u003c/p>\n\u003cp>With so many combinations, the detailed results are complex. Nevertheless, Galmarini says there is a clear conclusion for certain sensations, such as sourness and astringency, which would probably be considered negative.\u003c/p>\n\u003cp>\"With cheese,\" she told The Salt, \"the sensation is reduced. It does not last so long in the mouth.\"\u003c/p>\n\u003cp>The reduction in negative sensations is mirrored by changes in likeability. Overall, tasters liked the wines more after the second and third sips with cheese than they did without cheese. The effect was most marked for the Madiran, which was also the wine that tasters liked least after the second and third sips.\u003c/p>\n\u003cp>\"I think that's because of an interaction with the fattiness of the cheese,\" Galmarini said. \"It makes a coating in the mouth which reduces the astringency.\"\u003c/p>\n\u003cp>Although the researchers did not set out to recommend specific pairings, The Salt pressed Dr. Galmarini. Her latest study, as yet unpublished, does offer some advice.\u003c/p>\n\u003cp>\"If you have many cheeses, better to serve a white wine,\" she says.\u003c/p>\n\u003cp>Behr points out that most red wines \"are completely unrefreshing.\" That's fine with a little cheese at the end of a structured meal, to finish the red wine. But Behr says, when the cheese is more than just a taste but \"maybe the central protein of the meal, what you want is a drink that's much more refreshing.\" In other words: a dry white.\u003c/p>\n\u003cp>Galmarini and her colleagues stress that the real value of their study is that it extends the new TDS method to study interactions with food.\u003c/p>\n\u003cp>Spence sees the value in that. \"Chefs are becoming more aware of the sequencing of sensations, rather than just combining flavors.\" The new method will help them understand why some of those sequences work and others don't.\u003c/p>\n\u003cp>For Galmarini, wine and cheese is just a starting point. Whiskey and cigars, wine and chocolate, tea and pastries – all are now in her sights.\u003c/p>\n\u003cp>\"There are so many of these traditional pairings that have no sensory science background,\" she said. \"Now we can study them with good data.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome. Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.","status":"publish","parent":0,"modified":1480709068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1025},"headData":{"title":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red | KQED","description":"A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113616 http://ww2.kqed.org/bayareabites/?p=113616","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/09/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red/","disqusTitle":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red","nprImageCredit":"Virginia Star","nprByline":"Jeremy Cherfas, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"501073142","nprApiLink":"http://api.npr.org/query?id=501073142&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/08/501073142/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red?ft=nprml&f=501073142","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Nov 2016 14:36:00 -0500","nprStoryDate":"Tue, 08 Nov 2016 14:36:00 -0500","nprLastModifiedDate":"Tue, 08 Nov 2016 14:36:40 -0500","path":"/bayareabites/113616/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Conventional wisdom would have you drink red wine with cheese. A new study, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13500/abstract\">published in the \u003cem>Journal of Food Science\u003c/em>\u003c/a>, only partially supports that pairing, and also adds a new tool to the scientific study of food combinations.\u003c/p>\n\u003cp>\"Red wine with cheese, it can either go really well or not that well,\" says Mara Galmarini, a sensory scientist at CONICET, the Argentinian National Scientific and Technical Research Council. \"A white wine, you have less risk.\"\u003c/p>\n\u003cp>Ed Behr, editor of the influential \u003ca href=\"http://artofeating.com/\">Art of Eating\u003c/a> newsletter, says he's not surprised. Behr has long argued that red wines and cheeses often fight, to the detriment of both.\u003c/p>\n\u003cp>\"There's no question in my mind that white wine goes better. And more often than not, depending on the cheese, a little sweetness makes things even easier,\" Behr told The Salt.\u003c/p>\n\u003cp>Galmarini spent two years exploring wine and cheese pairings at the Centre des Sciences du Goût et de l'Alimentation (\u003ca href=\"https://www2.dijon.inra.fr/csga/index_eng.php\">CGSA\u003c/a> – Centre for Taste and Feeding Behavior) in Dijon, France. Much of the work was to build on a new technique called temporal dominance of sensations (TDS) that researchers there developed to examine how taste evolves over time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem with current methods, Galmarini says, is that they are static and singular. Expert tasters can accurately describe what is in their mouths, often giving a numerical rating to the intensity of each element of the flavor. That doesn't work to chart how the taste of a mouthful changes or how different foods and drinks affect one another.\u003c/p>\n\u003cp>TDS is designed to reveal how the taste of something evolves as you consume it. The taster sits down in front of a computer screen with a black glass of an unknown wine. On the screen are 11 words describing attributes or sensations such as sour, astringent, bitter, floral and so on.\u003c/p>\n\u003cfigure id=\"attachment_113618\" class=\"wp-caption aligncenter\" style=\"max-width: 2971px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\">\u003cimg class=\"size-full wp-image-113618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\" alt=\"During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on.\" width=\"2971\" height=\"2228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg 2971w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-520x390.jpg 520w\" sizes=\"(max-width: 2971px) 100vw, 2971px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on. \u003ccite>(Courtesy CSGA, Dijon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the test, the tasters are given canonical examples of each sensation – such as a citric acid solution for \"sour\" and the scent of violets for \"floral\" – so that they understand exactly what each attribute means. The taster takes a sip and then clicks on whichever sensation is dominant at that moment. When the sensation changes — say, from \"sour\" to \"red fruits\" — the tester clicks the new attribute, until there is no sensation left.\u003c/p>\n\u003cp>Then the testers rate how much they like the wine. That's a purely subjective judgment, with no attempt to define what \"liking\" means. They take another sip and do it all again. After a final sip, the test is over.\u003c/p>\n\u003cp>While the TDS technique is relatively new, it is proving useful. Charles Spence, professor of experimental psychology at Oxford University and \u003ca href=\"https://www.psy.ox.ac.uk/team/charles-spence\">an expert on sensory evaluation\u003c/a>, told The Salt that \"it gives a finer degree of analysis.\"\u003c/p>\n\u003cp>The temporal evolution of tasting experiences, Spence says, \"has been kind of ignored previously, perhaps because it has been harder to get a dynamic sense of how perception is changing.\" TDS addresses that and, Spence says, is relatively easy. \"That's part of its appeal,\" he said.\u003c/p>\n\u003cp>For Galmarini, too, that is important. \"Providing that the attributes are simple enough and well explained,\" she says \"it can be used with consumers.\"\u003c/p>\n\u003cp>For the experiment, 31 regular consumers of wine and cheese assessed four different wines: a sweet white Pacherenc, a dry white Sancerre, a full-bodied red Bourgogne and a rather tannic red Madiran. Then they did it again, between each sip of wine eating a small bit of cheese, four in all, so each wine was paired with each cheese. The cheeses were a chewy, firm cow's milk Epoisses, a semi-hard cow's milk Comté, a salty, blue-veined sheep's milk Roquefort and a crumbly, goat's milk Crottin de Chavignol.\u003c/p>\n\u003cp>With so many combinations, the detailed results are complex. Nevertheless, Galmarini says there is a clear conclusion for certain sensations, such as sourness and astringency, which would probably be considered negative.\u003c/p>\n\u003cp>\"With cheese,\" she told The Salt, \"the sensation is reduced. It does not last so long in the mouth.\"\u003c/p>\n\u003cp>The reduction in negative sensations is mirrored by changes in likeability. Overall, tasters liked the wines more after the second and third sips with cheese than they did without cheese. The effect was most marked for the Madiran, which was also the wine that tasters liked least after the second and third sips.\u003c/p>\n\u003cp>\"I think that's because of an interaction with the fattiness of the cheese,\" Galmarini said. \"It makes a coating in the mouth which reduces the astringency.\"\u003c/p>\n\u003cp>Although the researchers did not set out to recommend specific pairings, The Salt pressed Dr. Galmarini. Her latest study, as yet unpublished, does offer some advice.\u003c/p>\n\u003cp>\"If you have many cheeses, better to serve a white wine,\" she says.\u003c/p>\n\u003cp>Behr points out that most red wines \"are completely unrefreshing.\" That's fine with a little cheese at the end of a structured meal, to finish the red wine. But Behr says, when the cheese is more than just a taste but \"maybe the central protein of the meal, what you want is a drink that's much more refreshing.\" In other words: a dry white.\u003c/p>\n\u003cp>Galmarini and her colleagues stress that the real value of their study is that it extends the new TDS method to study interactions with food.\u003c/p>\n\u003cp>Spence sees the value in that. \"Chefs are becoming more aware of the sequencing of sensations, rather than just combining flavors.\" The new method will help them understand why some of those sequences work and others don't.\u003c/p>\n\u003cp>For Galmarini, wine and cheese is just a starting point. Whiskey and cigars, wine and chocolate, tea and pastries – all are now in her sights.\u003c/p>\n\u003cp>\"There are so many of these traditional pairings that have no sensory science background,\" she said. \"Now we can study them with good data.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome. Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113616/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red","authors":["byline_bayareabites_113616"],"categories":["bayareabites_188","bayareabites_10916","bayareabites_119"],"tags":["bayareabites_14750","bayareabites_10124","bayareabites_3972","bayareabites_10201"],"featImg":"bayareabites_113617","label":"bayareabites"},"bayareabites_93326":{"type":"posts","id":"bayareabites_93326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93326","score":null,"sort":[1424288129000]},"guestAuthors":[],"slug":"salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste","title":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?","publishDate":1424288129,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\" alt=\"A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Photo: Xiao He/Flickr \" width=\"800\" height=\"533\" class=\"size-full wp-image-93330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A slice of pork belly, with a thick layer of fat. \"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Richard Mattes of Purdue University says. \"It changes our basic understanding of what taste is.\" Photo: \u003ca href=\"https://www.flickr.com/photos/praguewatermelon/6991503695\" target=\"_blank\">Xiao He/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Your tongue doubtless knows the difference between a high-fat food and the low-fat alternative. Full-fat ice cream and cream cheese feel silkier and more sumptuous. Burgers made with fatty meat are typically juicer than burgers made with lean meat.\u003c/p>\n\u003cp>OK, so, we've long known fat gives food a desirable texture. But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami.\u003c/p>\n\u003cp>Early in February, researchers from Deakin University in Australia published a \u003ca href=\"http://www.flavourjournal.com/content/4/1/5\">paper\u003c/a> in the journal \u003cem>Flavour\u003c/em> arguing that \"the next 5 to 10 years should reveal, conclusively, whether fat can be classified as the sixth taste.\"\u003c/p>\n\u003cp>So what would it take for fat to become an official taste?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Strictly speaking, taste is a chemical function,\" \u003ca href=\"http://www.deakin.edu.au/profiles/russell-keast\">Russell Keast\u003c/a>, a sensory scientist at Deakin and lead author of the paper, tells The Salt. He says that when a chemical substance – a salt or sugar crystal, for example — comes into contact with sensory cells in our mouths, it triggers a series of reactions. The cells in our mouths tell other nerve cells that they're perceiving something sweet or salty and those nerve cells eventually pass this information on to the brain.\u003c/p>\n\u003cp>According to the paper, there are five criteria that need to be met to call something a primary taste. It starts with a chemical stimuli (like sugar or salt), which then trigger specific receptors on our taste buds. Then, there has to be a viable a pathway between these receptors and our brains, and we've got to be able to perceive and process the taste in the brain. And finally, this whole process has to trigger downstream effects in the body.\u003c/p>\n\u003cp>When it comes to fat, scientists know what the stimuli are: fatty acids — the building blocks of oil, butter and lard. And scientists also know that we have taste receptors for these fatty acids in our mouths and intestines.\u003c/p>\n\u003cp>But researchers have yet to pin down exact how our the receptors on our tongues signal the presence of fat to our brains, though they have some promising leads.\u003c/p>\n\u003cp>And here's another place where thinking about fat as a taste gets interesting, and controversial: \"When we eat something sweet, we have that instant perception of sweetness. With fatty acids, we don't have a conscious perception,\" Keast says.\u003c/p>\n\u003cp>In his experiments, Keast says, people usually can't even describe what a solution with pure fatty acids tastes like. \"They'll say they know it's different from water, but they don't know why,\" he says. \"We don't have any vocabulary to describe the sensation.\"\u003c/p>\n\u003cp>There's one exception to that, says Keast: When food goes rancid, it's usually a sign that mold or bacteria have degraded the triglycerides in oil and lard. We are able to taste fatty acids once they've reached this foul state.\u003c/p>\n\u003cp>But generally, our inability to perceive fat taste is why some say there's not enough evidence to say fat is a true taste.\u003c/p>\n\u003cp>If fat is a taste, it isn't like any of the others, says \u003ca href=\"http://www.purdue.edu/hhs/nutr/directory/index.php/profile/mattes\">Richard Mattes\u003c/a>, a professor of nutrition science at Purdue University, who wasn't involved with the \u003cem>Flavour\u003c/em> paper.\u003c/p>\n\u003cp>\"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Mattes says. \"It changes our basic understanding of what taste is.\"\u003c/p>\n\u003cp>There's some evidence that fat may meet the criteria of having downstream effects on the body. Fat is a key nutrient that our body wants and needs — and even though we may not perceive fatty acids specifically, there's evidence that the presence of fatty acids on our tongues signals to our digestive system to get enzymes ready to digest fat.\u003c/p>\n\u003cp>The taste of fat may also signal to our brains and digestive systems that we should eat less, because something caloric and satiating about to make its way down to our guts.\u003c/p>\n\u003cp>\"This may be why low-fat foods have been generally unsuccessful so far,\" Mattes says. Most low-fat alternatives are designed to emulate the texture of fat, but not the taste — and our bodies aren't fooled by it.\u003c/p>\n\u003cp>\"If we recognize fat as a taste we could start developing better low-fat products,\" Mattes says, though at this point researchers aren't quite sure what that would entail.\u003c/p>\n\u003cp>Researchers are also looking into the link between the fatty acid receptors in our mouths and obesity. Preliminary evidence suggests that people who are obese may be less sensitive to the taste of fat, and therefore may feel as satiated by high-fat food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We don't fully understand all that yet. But we're close,\" Mattes says. \"The evidence is, in my opinion, quite strong and growing. And I think fat will be accepted as a taste soon.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.","status":"publish","parent":0,"modified":1424288129,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":894},"headData":{"title":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste? | KQED","description":"Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93326 http://blogs.kqed.org/bayareabites/?p=93326","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/18/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste/","disqusTitle":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?","nprByline":"Maanvi Singh","nprStoryId":"386100165","nprApiLink":"http://api.npr.org/query?id=386100165&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste?ft=nprml&f=386100165","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Feb 2015 12:21:00 -0500","nprStoryDate":"Wed, 18 Feb 2015 12:19:00 -0500","nprLastModifiedDate":"Wed, 18 Feb 2015 12:21:16 -0500","path":"/bayareabites/93326/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\" alt=\"A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Photo: Xiao He/Flickr \" width=\"800\" height=\"533\" class=\"size-full wp-image-93330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A slice of pork belly, with a thick layer of fat. \"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Richard Mattes of Purdue University says. \"It changes our basic understanding of what taste is.\" Photo: \u003ca href=\"https://www.flickr.com/photos/praguewatermelon/6991503695\" target=\"_blank\">Xiao He/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Your tongue doubtless knows the difference between a high-fat food and the low-fat alternative. Full-fat ice cream and cream cheese feel silkier and more sumptuous. Burgers made with fatty meat are typically juicer than burgers made with lean meat.\u003c/p>\n\u003cp>OK, so, we've long known fat gives food a desirable texture. But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami.\u003c/p>\n\u003cp>Early in February, researchers from Deakin University in Australia published a \u003ca href=\"http://www.flavourjournal.com/content/4/1/5\">paper\u003c/a> in the journal \u003cem>Flavour\u003c/em> arguing that \"the next 5 to 10 years should reveal, conclusively, whether fat can be classified as the sixth taste.\"\u003c/p>\n\u003cp>So what would it take for fat to become an official taste?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Strictly speaking, taste is a chemical function,\" \u003ca href=\"http://www.deakin.edu.au/profiles/russell-keast\">Russell Keast\u003c/a>, a sensory scientist at Deakin and lead author of the paper, tells The Salt. He says that when a chemical substance – a salt or sugar crystal, for example — comes into contact with sensory cells in our mouths, it triggers a series of reactions. The cells in our mouths tell other nerve cells that they're perceiving something sweet or salty and those nerve cells eventually pass this information on to the brain.\u003c/p>\n\u003cp>According to the paper, there are five criteria that need to be met to call something a primary taste. It starts with a chemical stimuli (like sugar or salt), which then trigger specific receptors on our taste buds. Then, there has to be a viable a pathway between these receptors and our brains, and we've got to be able to perceive and process the taste in the brain. And finally, this whole process has to trigger downstream effects in the body.\u003c/p>\n\u003cp>When it comes to fat, scientists know what the stimuli are: fatty acids — the building blocks of oil, butter and lard. And scientists also know that we have taste receptors for these fatty acids in our mouths and intestines.\u003c/p>\n\u003cp>But researchers have yet to pin down exact how our the receptors on our tongues signal the presence of fat to our brains, though they have some promising leads.\u003c/p>\n\u003cp>And here's another place where thinking about fat as a taste gets interesting, and controversial: \"When we eat something sweet, we have that instant perception of sweetness. With fatty acids, we don't have a conscious perception,\" Keast says.\u003c/p>\n\u003cp>In his experiments, Keast says, people usually can't even describe what a solution with pure fatty acids tastes like. \"They'll say they know it's different from water, but they don't know why,\" he says. \"We don't have any vocabulary to describe the sensation.\"\u003c/p>\n\u003cp>There's one exception to that, says Keast: When food goes rancid, it's usually a sign that mold or bacteria have degraded the triglycerides in oil and lard. We are able to taste fatty acids once they've reached this foul state.\u003c/p>\n\u003cp>But generally, our inability to perceive fat taste is why some say there's not enough evidence to say fat is a true taste.\u003c/p>\n\u003cp>If fat is a taste, it isn't like any of the others, says \u003ca href=\"http://www.purdue.edu/hhs/nutr/directory/index.php/profile/mattes\">Richard Mattes\u003c/a>, a professor of nutrition science at Purdue University, who wasn't involved with the \u003cem>Flavour\u003c/em> paper.\u003c/p>\n\u003cp>\"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Mattes says. \"It changes our basic understanding of what taste is.\"\u003c/p>\n\u003cp>There's some evidence that fat may meet the criteria of having downstream effects on the body. Fat is a key nutrient that our body wants and needs — and even though we may not perceive fatty acids specifically, there's evidence that the presence of fatty acids on our tongues signals to our digestive system to get enzymes ready to digest fat.\u003c/p>\n\u003cp>The taste of fat may also signal to our brains and digestive systems that we should eat less, because something caloric and satiating about to make its way down to our guts.\u003c/p>\n\u003cp>\"This may be why low-fat foods have been generally unsuccessful so far,\" Mattes says. Most low-fat alternatives are designed to emulate the texture of fat, but not the taste — and our bodies aren't fooled by it.\u003c/p>\n\u003cp>\"If we recognize fat as a taste we could start developing better low-fat products,\" Mattes says, though at this point researchers aren't quite sure what that would entail.\u003c/p>\n\u003cp>Researchers are also looking into the link between the fatty acid receptors in our mouths and obesity. Preliminary evidence suggests that people who are obese may be less sensitive to the taste of fat, and therefore may feel as satiated by high-fat food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We don't fully understand all that yet. But we're close,\" Mattes says. \"The evidence is, in my opinion, quite strong and growing. And I think fat will be accepted as a taste soon.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93326/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste","authors":["byline_bayareabites_93326"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_11518","bayareabites_3972","bayareabites_10921"],"featImg":"bayareabites_93330","label":"bayareabites"},"bayareabites_88267":{"type":"posts","id":"bayareabites_88267","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88267","score":null,"sort":[1412180892000]},"guestAuthors":[],"slug":"from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes","title":"From Kale To Pale Ale, A Love of Bitter May Be In Your Genes","publishDate":1412180892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\" alt=\"The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141001_me_from_kale_to_pale_ale_a_love_of_bitter_may_be_in_your_genes.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/01/352771618/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/1/14)\u003c/p>\n\u003cp>The word bitter can make some of us wince. In conversation, we talk of \"a bitter pill to swallow\" or \"bittersweet\" memories.\u003c/p>\n\u003cp>But if you're puzzled by the bad emotional rap on bitter — perhaps you even \u003cem>like\u003c/em> the taste of bitter greens or bitter beer — it may say something about your genes.\u003c/p>\n\u003cp>Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25257701\"> study\u003c/a> sheds new light on the bitter gene connection.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're really looking at is that people differ in how intense bitterness might be to them,\" says researcher \u003ca href=\"http://foodscience.psu.edu/directory/jeh40\">John Hayes\u003c/a>, a food scientist at Penn State.\u003c/p>\n\u003cp>Several years back, Hayes and researcher \u003ca href=\"http://www.alliedhealth.uconn.edu/facultyAndStaff/ValerieDuffy.php\">Valerie Duffy\u003c/a> of the University of Connecticut set out to do an experiment.\u003c/p>\n\u003cp>They already knew that some people (about a quarter of the population) have a version of one taste receptor gene, known as TAS2R38, that makes them more sensitive to the perception of bitter.\u003c/p>\n\u003cp>\"The idea of how bitter you taste something is [tied to] how strongly the bitter [compounds] in food bind with a receptor,\" explains Duffy. Then, the receptor sends a signal to the brain that says, \"Oh, this is bitter.\"\u003c/p>\n\u003cp>Duffy says she herself must not have a version of the gene that enables bitter compounds to bind tightly. She describes herself as a \"nontaster.\" So when she eat greens or Brussels sprouts, she experiences them as sweet.\u003c/p>\n\u003cp>\"To me, they're naturally sweet,\" Duffy says. And she enjoys them.\u003c/p>\n\u003cp>Compare this with people who have a version of the receptor gene that makes them very sensitive to bitter. For these individuals, the strong perception of bitterness overwhelms the natural sweetness in greens.\u003c/p>\n\u003cp>Duffy's hunch was that this may lead them to avoid greens. So she decided to test the theory.\u003c/p>\n\u003cp>\"We recruited young adults and asked them to come into the lab and did taste tests with them,\" Duffy explains.\u003c/p>\n\u003cp>They sampled asparagus, Brussels sprouts and kale, and Duffy's team assessed their sensitivities. The young adult volunteers were also tested for the gene, and they filled out questionnaires and kept food diaries to document what they were eating.\u003c/p>\n\u003cp>\"We found that individuals who are least sensitive to these bitter compounds consumed \u003cem>significantly\u003c/em> more vegetables\" compared with those who are most sensitive, Duffy says.\u003c/p>\n\u003cp>In fact, over the course of a year, the difference was about 200 more servings of vegetables.\u003c/p>\n\u003cp>Duffy's study was not the first to find this association. Another \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17596267\">study\u003c/a>, conducted in 2007 at the Centre for Cancer Epidemiology and Prevention in Turin, Italy, with about 600 volunteers, pointed to the same link between the bitter gene and the consumption of vegetables.\u003c/p>\n\u003cp>Duffy says what surprised her about her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21157576\">findings\u003c/a> is that the people who were sensitive to bitter ate fewer of all kinds of vegetables, not just bitter, cruciferous ones.\u003c/p>\n\u003cp>\"What we think [is that] if somebody finds some vegetables too bitter, they sort of generalize to all green vegetables,\" Duffy explains.\u003c/p>\n\u003cp>The same study also found a connection with papillae, those little dots on your tongue that we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127914467\">reported\u003c/a> on in the past. People with more papillae reported eating more vegetables, compared with those with fewer papillae.\u003c/p>\n\u003cp>This suggests that there are multiple factors, both biological and environmental, influencing our food and beverage choices, including — as Duffy is quick to point out — how our parents raise us.\u003c/p>\n\u003cp>People can learn to like vegetables, Duffy says, even if they carry the version of the taste receptor gene that makes them more sensitive to bitter. A big piece of the puzzle is figuring out ways to make them taste good.\u003c/p>\n\u003cp>For instance, \"roasting brings out the sweetness,\" she says. Adding salt is also an effective way to cut the intensity of bitter. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Masking+Vegetable+Bitterness+to+Improve+Duffy+and+Hayes\">study\u003c/a> she published previously demonstrates that it's possible to mask the bitterness in vegetables with salt and sweeteners to make them more palatable.\u003c/p>\n\u003cp>So, does an aversion to bitter tend to be lifelong? Not necessarily.\u003c/p>\n\u003cp>Duffy points to studies that suggest there are changes over a lifetime. For instance, she says, we know that during pregnancy, many women become more sensitive to bitter.\u003c/p>\n\u003cp>And then, in older age, as smell and taste perceptions begin to fade, the taste of bitter foods can seem much less intense.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.","status":"publish","parent":0,"modified":1412180892,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":785},"headData":{"title":"From Kale To Pale Ale, A Love of Bitter May Be In Your Genes | KQED","description":"Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88267 http://blogs.kqed.org/bayareabites/?p=88267","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/01/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes/","disqusTitle":"From Kale To Pale Ale, A Love of Bitter May Be In Your Genes","nprByline":"Allison Aubrey","nprStoryId":"352771618","nprApiLink":"http://api.npr.org/query?id=352771618&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/01/352771618/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes?ft=3&f=352771618","nprRetrievedStory":"1","nprPubDate":"Wed, 01 Oct 2014 08:53:00 -0400","nprStoryDate":"Wed, 01 Oct 2014 03:45:00 -0400","nprLastModifiedDate":"Wed, 01 Oct 2014 08:53:20 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141001_me_from_kale_to_pale_ale_a_love_of_bitter_may_be_in_your_genes.mp3?orgId=1&topicId=1134&ft=3&f=352771618","nprAudioM3u":"http://api.npr.org/m3u/1352925455-e5a8c1.m3u?orgId=1&topicId=1134&ft=3&f=352771618","path":"/bayareabites/88267/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141001_me_from_kale_to_pale_ale_a_love_of_bitter_may_be_in_your_genes.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kalebeer1_wide-479752f345d4d6a5eba632bb6dbae18b7eb14d89-e1412180649859.jpg\" alt=\"The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic. Photo: Claire Eggers/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141001_me_from_kale_to_pale_ale_a_love_of_bitter_may_be_in_your_genes.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/01/352771618/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/1/14)\u003c/p>\n\u003cp>The word bitter can make some of us wince. In conversation, we talk of \"a bitter pill to swallow\" or \"bittersweet\" memories.\u003c/p>\n\u003cp>But if you're puzzled by the bad emotional rap on bitter — perhaps you even \u003cem>like\u003c/em> the taste of bitter greens or bitter beer — it may say something about your genes.\u003c/p>\n\u003cp>Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25257701\"> study\u003c/a> sheds new light on the bitter gene connection.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're really looking at is that people differ in how intense bitterness might be to them,\" says researcher \u003ca href=\"http://foodscience.psu.edu/directory/jeh40\">John Hayes\u003c/a>, a food scientist at Penn State.\u003c/p>\n\u003cp>Several years back, Hayes and researcher \u003ca href=\"http://www.alliedhealth.uconn.edu/facultyAndStaff/ValerieDuffy.php\">Valerie Duffy\u003c/a> of the University of Connecticut set out to do an experiment.\u003c/p>\n\u003cp>They already knew that some people (about a quarter of the population) have a version of one taste receptor gene, known as TAS2R38, that makes them more sensitive to the perception of bitter.\u003c/p>\n\u003cp>\"The idea of how bitter you taste something is [tied to] how strongly the bitter [compounds] in food bind with a receptor,\" explains Duffy. Then, the receptor sends a signal to the brain that says, \"Oh, this is bitter.\"\u003c/p>\n\u003cp>Duffy says she herself must not have a version of the gene that enables bitter compounds to bind tightly. She describes herself as a \"nontaster.\" So when she eat greens or Brussels sprouts, she experiences them as sweet.\u003c/p>\n\u003cp>\"To me, they're naturally sweet,\" Duffy says. And she enjoys them.\u003c/p>\n\u003cp>Compare this with people who have a version of the receptor gene that makes them very sensitive to bitter. For these individuals, the strong perception of bitterness overwhelms the natural sweetness in greens.\u003c/p>\n\u003cp>Duffy's hunch was that this may lead them to avoid greens. So she decided to test the theory.\u003c/p>\n\u003cp>\"We recruited young adults and asked them to come into the lab and did taste tests with them,\" Duffy explains.\u003c/p>\n\u003cp>They sampled asparagus, Brussels sprouts and kale, and Duffy's team assessed their sensitivities. The young adult volunteers were also tested for the gene, and they filled out questionnaires and kept food diaries to document what they were eating.\u003c/p>\n\u003cp>\"We found that individuals who are least sensitive to these bitter compounds consumed \u003cem>significantly\u003c/em> more vegetables\" compared with those who are most sensitive, Duffy says.\u003c/p>\n\u003cp>In fact, over the course of a year, the difference was about 200 more servings of vegetables.\u003c/p>\n\u003cp>Duffy's study was not the first to find this association. Another \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17596267\">study\u003c/a>, conducted in 2007 at the Centre for Cancer Epidemiology and Prevention in Turin, Italy, with about 600 volunteers, pointed to the same link between the bitter gene and the consumption of vegetables.\u003c/p>\n\u003cp>Duffy says what surprised her about her \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21157576\">findings\u003c/a> is that the people who were sensitive to bitter ate fewer of all kinds of vegetables, not just bitter, cruciferous ones.\u003c/p>\n\u003cp>\"What we think [is that] if somebody finds some vegetables too bitter, they sort of generalize to all green vegetables,\" Duffy explains.\u003c/p>\n\u003cp>The same study also found a connection with papillae, those little dots on your tongue that we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127914467\">reported\u003c/a> on in the past. People with more papillae reported eating more vegetables, compared with those with fewer papillae.\u003c/p>\n\u003cp>This suggests that there are multiple factors, both biological and environmental, influencing our food and beverage choices, including — as Duffy is quick to point out — how our parents raise us.\u003c/p>\n\u003cp>People can learn to like vegetables, Duffy says, even if they carry the version of the taste receptor gene that makes them more sensitive to bitter. A big piece of the puzzle is figuring out ways to make them taste good.\u003c/p>\n\u003cp>For instance, \"roasting brings out the sweetness,\" she says. Adding salt is also an effective way to cut the intensity of bitter. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Masking+Vegetable+Bitterness+to+Improve+Duffy+and+Hayes\">study\u003c/a> she published previously demonstrates that it's possible to mask the bitterness in vegetables with salt and sweeteners to make them more palatable.\u003c/p>\n\u003cp>So, does an aversion to bitter tend to be lifelong? Not necessarily.\u003c/p>\n\u003cp>Duffy points to studies that suggest there are changes over a lifetime. For instance, she says, we know that during pregnancy, many women become more sensitive to bitter.\u003c/p>\n\u003cp>And then, in older age, as smell and taste perceptions begin to fade, the taste of bitter foods can seem much less intense.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88267/from-kale-to-pale-ale-a-love-of-bitter-may-be-in-your-genes","authors":["byline_bayareabites_88267"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_358"],"tags":["bayareabites_13818","bayareabites_11930","bayareabites_13855","bayareabites_11318","bayareabites_3972","bayareabites_10921"],"featImg":"bayareabites_88268","label":"bayareabites"},"bayareabites_87767":{"type":"posts","id":"bayareabites_87767","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87767","score":null,"sort":[1411079892000]},"guestAuthors":[],"slug":"from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive","title":"From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive","publishDate":1411079892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87768\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\" alt='The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press' width=\"1000\" height=\"562\" class=\"size-full wp-image-87768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140918_me_from_coffee_to_chicory_to_beer_bitter_flavor_can_be_addictive.mp3\u003c/p>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349277608/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive?utm_medium=RSS&utm_campaign=food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/349276219/bitter-a-taste-of-the-worlds-most-dangerous-flavor-with-recipes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/bitter-book.jpg\" alt=\"Bitter A Taste of the World's Most Dangerous Flavor, With Recipes by Jennifer McLagan\" width=\"300\" height=\"381\" class=\"alignleft size-full wp-image-87776\">\u003c/a>Food writer Jennifer McLagan has spent the past few years trying to win home cooks over to the ingredients they fear. She's written a cookbook on fat, one on bones and one titled \u003ca href=\"http://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X\">\u003cem>Odd Bits: How to Cook the Rest of the Animal\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>Now, at a time when \"arugula eater\" is nearly a political slur, McLagan is back with a book of quirky history and culture, sprinkled with recipes aimed at rehabilitating the image of bitter greens. And it's not just greens — McLagan's recipes highlight everything from grapefruit to beer and chocolate.\u003c/p>\n\u003cp>The book is called \u003ca href=\"http://www.amazon.com/Bitter-Worlds-Dangerous-Flavor-Recipes/dp/160774516X\">Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes\u003c/a>\u003cem>. \u003c/em>And McLagan makes the case for why bitter is the most interesting flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're all programmed genetically to react negatively to bitter,\" McLagan tells \u003cem>Morning Edition\u003c/em> host Audie Cornish. \"Bitterness can indicate a poison or something that's toxic.\" (This is the prevailing sentiment, although \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/12/244789655/why-can-we-taste-bitter-flavors-turns-out-it-s-still-a-mystery\">one recent study\u003c/a> raises questions about that assumption.)\u003c/p>\n\u003cp>As we grow older, we start to acquire a taste for it, she notes. \"Your first sip of coffee — it's so bitter,'\" she says. But most people get used to that taste. And it helps that coffee perks us up. \"It stimulates the nervous system,\" McLagan says. \"So you're prepared to, like, deal with the bitterness for the benefits.\"\u003c/p>\n\u003cp>Bitterness has its own benefits, of course. \"It balances things that are rich,\" McLagan explains. That's why her book features dishes like Pork Chops in Coffee Black Currant Sauce. \"The bitterness of the coffee balances out the fat,\" McLagan says.\u003c/p>\n\u003cp>In addition to coffee, the book features common ingredients like walnuts, beer and orange rind. It also includes lots of vegetables you've probably never heard of. There's cardoon, for example, a vegetable McLagan describes as \"celery on steroids.\" The flavor is bitter, similar in some ways to artichoke. \"It's an old vegetable and I'm trying to rehabilitate it single-handedly,\" McLagan says.\u003c/p>\n\u003cp>Other intriguing ingredients include methi leaves (fenugreek) and \u003ca href=\"https://www.flickr.com/photos/ulteriorepicure/4009778645/in/photolist-aeZKxr-8BtfYf-8S4Gy7-adys1t-hn6T6t-oQUsVm-5gfjD6-8S1Bcc-77p6Z9-qHhM3-77kauz-csPCJC-4RXMLK-cESKTW-8TVTLJ-6Mj5BF-fZYvMd-ajYg2p-5ZHA5o-76hi3y-9nbjvA-8S1B9R-5qaUs6-8S4GF5-ojdjVA-aekQNA-8S1ARc-41Stx-8S4Gau-8S4GAU-8S1B4p-qHhW2-8S1ACB-8S4FZJ-e99iqb-bb368z-8S1ABn-aFnNWN-4qZsn4-jERTjD-dfHBzZ-a8xBZG-6Siojg-39Kqr7-athj3Q-6Ss57j-fNJ9Fd-4aWVX1-4LsRgM-9LeN4Y\">bitter melon\u003c/a>, dandelion greens and chicory. These veggies are most popular in places like India, East Asia and Italy, McLagan says.\u003c/p>\n\u003cp>All of the dishes in the book are bitter in different ways. One of McLagan's recipes is for toast soup — soup made from charred toast. \"People say to me: 'Well, that's not bitter.' \"\u003c/p>\n\u003cp>The burnt parts of toast add bitter flavor, McLagan says. That way, when you spread jam on top, \"you're balancing the sweetness of the jam with the bitterness of the toast.\"\u003c/p>\n\u003cp>That's why in Europe, and especially in France, people like their pies and tarts to have slightly browned edges, she adds. The bitter, caramelized parts pair well with the sweet, tart filling. \"Things don't have to be immediately bitter, but if there's a little bit of underlying bitterness in them, they taste more interesting and complex,\" she says.\u003c/p>\n\u003cp>Still, not everyone will agree on what tastes bitter, McLagan says. Different people have different sensitivities to the flavor. \"Bitter is probably the most interesting taste because we probably agree on it the least.\"\u003c/p>\n\u003cp>She says she hopes her book will open up a dialogue about the flavor of bitter, and inspire readers to introduce more bitter flavor into their diets. Ultimately, she says, \"a lot of these bitter-flavored vegetables are very good for you.\"\u003c/p>\n\u003cp>Here's an example of the unusual recipes in the book. We know. You're thinking, \"Turnip Ice Cream?\"\u003c/p>\n\u003cp>\"It's good to surprise your taste buds every so often,\" McLagan says.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_87769\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\" alt=\"The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\" width=\"500\" class=\"size-full wp-image-87769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003ch3>Turnip Ice Cream\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 3⁄4 ounces / 250 g turnips, about 3 medium\u003c/li>\n\u003cli>1 cup / 250 ml whole milk\u003c/li>\n\u003cli>1 cup / 250 ml whipping (35 percent fat) cream\u003c/li>\n\u003cli>A blade of mace, or a good pinch of freshly ground nutmeg\u003c/li>\n\u003cli>3 egg yolks 1⁄3 cup plus 2 teaspoons /2 1⁄2 ounces / 75 g sugar\u003c/li>\n\u003cli>A pinch of fine sea salt\u003c/li>\n\u003cli>1 tablespoon vodka\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and coarsely grate the turnips, then place them in a medium saucepan and add the milk, cream, and mace. Bring to a boil over medium heat, remove from the heat, cover, and let stand for 15 minutes. Taste the mixture: it should taste of turnip; if not, let stand another 10 minutes. Strain the mixture into a large measuring cup, pressing down on the turnip to extract all the liquid.\u003c/li>\n\u003cli>Whisk the egg yolks with the sugar and salt in a large bowl until the mixture is light and thick and the sugar is dissolved. Whisk the strained milk and cream mixture into the egg yolks, then pour into a clean saucepan. Cook over medium heat, stirring, until the mixture thickens and coats the back of a spoon. Strain into a bowl and cool quickly by placing it in a larger bowl or sink filled with cold water and ice. Stir the mixture often. When it is cool, cover and refrigerate overnight. Also, place a container for the ice cream in the freezer to get cold.\u003c/li>\n\u003cli>The next day, remove the ice cream mixture from the refrigerator, stir in the vodka, and then churn in an ice cream machine following the manufacturer's instructions. Transfer to the cold container and freeze until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of \u003cem>Bitter: A Taste of the World's Most Dangerous Flavor,\u003c/em> is on a mission to change hearts and minds.","status":"publish","parent":0,"modified":1411079957,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":953},"headData":{"title":"From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive | KQED","description":"If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World's Most Dangerous Flavor, is on a mission to change hearts and minds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87767 http://blogs.kqed.org/bayareabites/?p=87767","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/18/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive/","disqusTitle":"From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive","nprByline":"NPR Staff","nprStoryId":"349277608","nprApiLink":"http://api.npr.org/query?id=349277608&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/18/349277608/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive?ft=3&f=349277608","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Sep 2014 14:58:00 -0400","nprStoryDate":"Thu, 18 Sep 2014 05:06:00 -0400","nprLastModifiedDate":"Thu, 18 Sep 2014 14:58:05 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140918_me_from_coffee_to_chicory_to_beer_bitter_flavor_can_be_addictive.mp3?orgId=1&topicId=1053&ft=3&f=349277608","nprAudioM3u":"http://api.npr.org/m3u/1349464217-717962.m3u?orgId=1&topicId=1053&ft=3&f=349277608","path":"/bayareabites/87767/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140918_me_from_coffee_to_chicory_to_beer_bitter_flavor_can_be_addictive.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87768\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/cardoon_wide-5602050fc61af6e6fab237412d8b9694db9a575a-e1411079464620.jpg\" alt='The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press' width=\"1000\" height=\"562\" class=\"size-full wp-image-87768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cardoon is like \"celery on steroids,\" says McLaglan. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140918_me_from_coffee_to_chicory_to_beer_bitter_flavor_can_be_addictive.mp3\u003c/p>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349277608/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive?utm_medium=RSS&utm_campaign=food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/349276219/bitter-a-taste-of-the-worlds-most-dangerous-flavor-with-recipes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/bitter-book.jpg\" alt=\"Bitter A Taste of the World's Most Dangerous Flavor, With Recipes by Jennifer McLagan\" width=\"300\" height=\"381\" class=\"alignleft size-full wp-image-87776\">\u003c/a>Food writer Jennifer McLagan has spent the past few years trying to win home cooks over to the ingredients they fear. She's written a cookbook on fat, one on bones and one titled \u003ca href=\"http://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X\">\u003cem>Odd Bits: How to Cook the Rest of the Animal\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>Now, at a time when \"arugula eater\" is nearly a political slur, McLagan is back with a book of quirky history and culture, sprinkled with recipes aimed at rehabilitating the image of bitter greens. And it's not just greens — McLagan's recipes highlight everything from grapefruit to beer and chocolate.\u003c/p>\n\u003cp>The book is called \u003ca href=\"http://www.amazon.com/Bitter-Worlds-Dangerous-Flavor-Recipes/dp/160774516X\">Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes\u003c/a>\u003cem>. \u003c/em>And McLagan makes the case for why bitter is the most interesting flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're all programmed genetically to react negatively to bitter,\" McLagan tells \u003cem>Morning Edition\u003c/em> host Audie Cornish. \"Bitterness can indicate a poison or something that's toxic.\" (This is the prevailing sentiment, although \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/12/244789655/why-can-we-taste-bitter-flavors-turns-out-it-s-still-a-mystery\">one recent study\u003c/a> raises questions about that assumption.)\u003c/p>\n\u003cp>As we grow older, we start to acquire a taste for it, she notes. \"Your first sip of coffee — it's so bitter,'\" she says. But most people get used to that taste. And it helps that coffee perks us up. \"It stimulates the nervous system,\" McLagan says. \"So you're prepared to, like, deal with the bitterness for the benefits.\"\u003c/p>\n\u003cp>Bitterness has its own benefits, of course. \"It balances things that are rich,\" McLagan explains. That's why her book features dishes like Pork Chops in Coffee Black Currant Sauce. \"The bitterness of the coffee balances out the fat,\" McLagan says.\u003c/p>\n\u003cp>In addition to coffee, the book features common ingredients like walnuts, beer and orange rind. It also includes lots of vegetables you've probably never heard of. There's cardoon, for example, a vegetable McLagan describes as \"celery on steroids.\" The flavor is bitter, similar in some ways to artichoke. \"It's an old vegetable and I'm trying to rehabilitate it single-handedly,\" McLagan says.\u003c/p>\n\u003cp>Other intriguing ingredients include methi leaves (fenugreek) and \u003ca href=\"https://www.flickr.com/photos/ulteriorepicure/4009778645/in/photolist-aeZKxr-8BtfYf-8S4Gy7-adys1t-hn6T6t-oQUsVm-5gfjD6-8S1Bcc-77p6Z9-qHhM3-77kauz-csPCJC-4RXMLK-cESKTW-8TVTLJ-6Mj5BF-fZYvMd-ajYg2p-5ZHA5o-76hi3y-9nbjvA-8S1B9R-5qaUs6-8S4GF5-ojdjVA-aekQNA-8S1ARc-41Stx-8S4Gau-8S4GAU-8S1B4p-qHhW2-8S1ACB-8S4FZJ-e99iqb-bb368z-8S1ABn-aFnNWN-4qZsn4-jERTjD-dfHBzZ-a8xBZG-6Siojg-39Kqr7-athj3Q-6Ss57j-fNJ9Fd-4aWVX1-4LsRgM-9LeN4Y\">bitter melon\u003c/a>, dandelion greens and chicory. These veggies are most popular in places like India, East Asia and Italy, McLagan says.\u003c/p>\n\u003cp>All of the dishes in the book are bitter in different ways. One of McLagan's recipes is for toast soup — soup made from charred toast. \"People say to me: 'Well, that's not bitter.' \"\u003c/p>\n\u003cp>The burnt parts of toast add bitter flavor, McLagan says. That way, when you spread jam on top, \"you're balancing the sweetness of the jam with the bitterness of the toast.\"\u003c/p>\n\u003cp>That's why in Europe, and especially in France, people like their pies and tarts to have slightly browned edges, she adds. The bitter, caramelized parts pair well with the sweet, tart filling. \"Things don't have to be immediately bitter, but if there's a little bit of underlying bitterness in them, they taste more interesting and complex,\" she says.\u003c/p>\n\u003cp>Still, not everyone will agree on what tastes bitter, McLagan says. Different people have different sensitivities to the flavor. \"Bitter is probably the most interesting taste because we probably agree on it the least.\"\u003c/p>\n\u003cp>She says she hopes her book will open up a dialogue about the flavor of bitter, and inspire readers to introduce more bitter flavor into their diets. Ultimately, she says, \"a lot of these bitter-flavored vegetables are very good for you.\"\u003c/p>\n\u003cp>Here's an example of the unusual recipes in the book. We know. You're thinking, \"Turnip Ice Cream?\"\u003c/p>\n\u003cp>\"It's good to surprise your taste buds every so often,\" McLagan says.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_87769\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/turnip_custom-346f0796bd86ddaf01e50b74cf79a6aa585730fc-e1411079631390.jpg\" alt=\"The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\" width=\"500\" class=\"size-full wp-image-87769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bitter turnip takes a star turn in dessert. Photo: Aya Brackett/Ten Speed Press\u003c/figcaption>\u003c/figure>\n\u003ch3>Turnip Ice Cream\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 3⁄4 ounces / 250 g turnips, about 3 medium\u003c/li>\n\u003cli>1 cup / 250 ml whole milk\u003c/li>\n\u003cli>1 cup / 250 ml whipping (35 percent fat) cream\u003c/li>\n\u003cli>A blade of mace, or a good pinch of freshly ground nutmeg\u003c/li>\n\u003cli>3 egg yolks 1⁄3 cup plus 2 teaspoons /2 1⁄2 ounces / 75 g sugar\u003c/li>\n\u003cli>A pinch of fine sea salt\u003c/li>\n\u003cli>1 tablespoon vodka\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and coarsely grate the turnips, then place them in a medium saucepan and add the milk, cream, and mace. Bring to a boil over medium heat, remove from the heat, cover, and let stand for 15 minutes. Taste the mixture: it should taste of turnip; if not, let stand another 10 minutes. Strain the mixture into a large measuring cup, pressing down on the turnip to extract all the liquid.\u003c/li>\n\u003cli>Whisk the egg yolks with the sugar and salt in a large bowl until the mixture is light and thick and the sugar is dissolved. Whisk the strained milk and cream mixture into the egg yolks, then pour into a clean saucepan. Cook over medium heat, stirring, until the mixture thickens and coats the back of a spoon. Strain into a bowl and cool quickly by placing it in a larger bowl or sink filled with cold water and ice. Stir the mixture often. When it is cool, cover and refrigerate overnight. Also, place a container for the ice cream in the freezer to get cold.\u003c/li>\n\u003cli>The next day, remove the ice cream mixture from the refrigerator, stir in the vodka, and then churn in an ice cream machine following the manufacturer's instructions. Transfer to the cold container and freeze until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87767/from-coffee-to-chicory-to-beer-bitter-flavor-can-be-addictive","authors":["byline_bayareabites_87767"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_13818","bayareabites_13819","bayareabites_13820","bayareabites_3972","bayareabites_13821","bayareabites_12756"],"featImg":"bayareabites_87768","label":"bayareabites"},"bayareabites_86884":{"type":"posts","id":"bayareabites_86884","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86884","score":null,"sort":[1409349758000]},"guestAuthors":[],"slug":"real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir","title":"Real Vanilla Isn't Plain. It Depends On (Dare We Say It) Terroir","publishDate":1409349758,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86888\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-beans.jpg\" alt=\"The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: hcabral/Flickr\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: hcabral/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/29/344262822/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Banish the phrase \"plain vanilla\" from your lexicon.\u003c/p>\n\u003cp>Why? Because vanilla is one of the most complex spices around, boasting at least 250 different flavor and aroma compounds, only one of which is vanillin, the stuff that can be made artificially in a lab (and is used in a lot of processed foods).\u003c/p>\n\u003cp>And as we discovered in a round-the-world tasting tour of single-origin vanilla beans — the real stuff — the plant has evolved distinctions in flavor and, dare we say it, \u003ca href=\"http://www.musingsonthevine.com/tips_ter1.shtml\">terroir\u003c/a>\u003cem>, \u003c/em>at each stage of its turbulent, globetrotting history.\u003c/p>\n\u003cp>You've likely heard of Madagascar Bourbon vanilla. It's the classic, deep, rich \"real\" vanilla the world has come to know and love. It helps that Madagascar is the world's biggest producer of vanilla bean, harvesting 10,000 to 15,000 tons per year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what about Tahitian vanilla, with its strong notes of cherry, or spicy, nutmeg-y Mexican vanilla? They're pretty amazing, too, thanks to their own rich soils, curing techniques and vanilla-friendly climates.\u003c/p>\n\u003cfigure id=\"attachment_86885\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-icecream-dafacdf309c1f4902e0e8b3d41165fbfcf8bd98b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-icecream-dafacdf309c1f4902e0e8b3d41165fbfcf8bd98b.jpg\" alt=\"Three scoops of vanilla ice cream made with vanilla beans from Mexico, Tahiti and Madagascar. Photo: Meredith Rizzo/NPR\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-86885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three scoops of vanilla ice cream made with vanilla beans from Mexico, Tahiti and Madagascar. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To compare them, we drafted our colleague Marc Silver, who's always up for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/19/will-soda-lovers-drink-to-less-sugar/\">taste test\u003c/a>, into service.\u003c/p>\n\u003cp>The three of us selected beans sold by Nielsen-Massey, an Illinois company that's one of the largest suppliers of pure vanilla in the world, from Tahiti, Mexico and Madagascar, and made three vanilla ice creams with them. We used the same simple \u003ca href=\"http://www.epicurious.com/recipes/food/views/Vanilla-Bean-Ice-Cream-15285\">recipe\u003c/a> and the same ice cream makers to turn out almost identical-looking snowy mounds speckled with black. And then we set them up side by side for an unscientific tasting at NPR headquarters.\u003c/p>\n\u003cp>In an experiment like this, you're not likely to get much in the way of criticism. Because who doesn't like vanilla ice cream?\u003c/p>\n\u003cp>But several tasters preferred the exotic cherry and floral — even \"smoky marshmallow\" — notes in the Tahitian vanilla ice cream. A few sided with the tried-and-true Madagascar, and a couple went for the more subtle, woodsy Mexican variety.\u003c/p>\n\u003cp>Increasingly, says \u003ca href=\"http://www.nielsenmassey.com/consumer/bio-craig-nielsen.php\">Craig Nielsen\u003c/a>, CEO of Nielsen-Massey, consumers are learning to appreciate these differences, much like coffee. \"That's why we label our products by source so that people are aware of what area of the world the product is coming from, the different flavor profiles and how they can be used.\" (The Nielsen-Massey website offers \u003ca href=\"http://www.nielsenmassey.com/consumer/recipes.php\">recipes\u003c/a> for inspiration: tropical fruit flan with Tahitian vanilla, and whipped cream with Mexican vanilla, for example.)\u003c/p>\n\u003cp>Nielsen says he tends to go for Madagascar, if forced to choose. \"To me, it's a great, all-purpose vanilla,\" he says. \"I use it in anything,\" including tomato sauce, salmon marinades and chili. \"It's a great enhancer of other flavors, and can bring out sweetness without sugar.\"\u003c/p>\n\u003cp>Vanilla is one of the most labor-intensive crops in the world, but humans find it so intoxicating, we have come to rely on it for everything from ice cream to meat to air fresheners.\u003c/p>\n\u003cp>\"If cacao was the food of the gods, vanilla was definitely the nectar that accompanied it,\" writes Patricia Rain, a cultural anthropologist, in her book \u003ca href=\"http://books.google.com/books/about/Vanilla.html?id=etIfAQAAIAAJ\">Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_86886\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-bean-2_slide-26c69252671ced8e84c457703d7af108b983c1a6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-bean-2_slide-26c69252671ced8e84c457703d7af108b983c1a6.jpg\" alt=\"The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: Brent Hofacker/iStockphoto\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: Brent Hofacker/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The \"pure, natural\" vanilla spice is really the seeds from dried pods of an orchid whose flowers bloom and die within a day. The vanilla vine originated in the wild jungles of ancient Mexico, growing upward and wrapping itself around stronger plants. It was revered by the Aztecs, but once European explorers had a taste, they realized it had great potential as a commercial spice, and eventually smuggled it to the Bourbon islands around Madagascar for domestication.\u003c/p>\n\u003cp>Then it took a wild side trip through the Philippines, where it was crossbred with another subspecies in the early 1800s. From there, it landed in Tahiti, where it was further crossbred and became a different species altogether (\u003cem>Vanilla tahitensis Moore), \u003c/em>according to Rain. It's since moved into production in Papua New Guinea, Indonesia and India, says Nielsen, who also buys from those countries.\u003c/p>\n\u003cp>Orchids are fussy plants that typically do not self-pollinate. And there are only a couple of pollinators that do a good job, which means wild-pollinated vanilla in Mexico was a hit-or-miss proposition.\u003c/p>\n\u003cp>After much human trial and error in cultivation, vanilla plants are now hand-pollinated, to ensure the kinds of quantities the world demands. In Mexico, the plants are watched over by boys with rocks who shoo pesky \u003cem>chachalaca\u003c/em> birds away who would otherwise eat their way through the precious flowers, Rain says.\u003c/p>\n\u003cp>Then there's the labor-intensive process of cooking, sweating, drying and curing the bean pods. They must be transformed from looking like oversized green beans into the dark brown, wrinkly, oily and shrunken pods with a powerful fragrance. In Mexico, they cure in adobe ovens, while in Madagascar and Tahiti, they cure in the sun, for a few hours a day, for up to six months.\u003c/p>\n\u003cp>In fact, the progression from pollination to processed bean takes about a year and a half, Rain notes.\u003c/p>\n\u003cp>Want to read more about growing vanilla? Check out \u003ca href=\"http://www.npr.org/blogs/goatsandsoda/2014/08/29/343494757/a-peace-corps-stint-in-madagascar-gave-him-a-vision-of-vanilla\">a bean-to-bottle story\u003c/a> from Madagascar on our sister blog, Goats and Soda.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether it's from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.","status":"publish","parent":0,"modified":1409349758,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":974},"headData":{"title":"Real Vanilla Isn't Plain. It Depends On (Dare We Say It) Terroir | KQED","description":"There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether it's from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86884 http://blogs.kqed.org/bayareabites/?p=86884","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/29/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir/","disqusTitle":"Real Vanilla Isn't Plain. It Depends On (Dare We Say It) Terroir","nprByline":"April Fulton and Eliza Barclay","nprStoryId":"344262822","nprApiLink":"http://api.npr.org/query?id=344262822&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/29/344262822/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir?ft=3&f=344262822","nprRetrievedStory":"1","nprPubDate":"Fri, 29 Aug 2014 16:05:00 -0400","nprStoryDate":"Fri, 29 Aug 2014 15:02:00 -0400","nprLastModifiedDate":"Fri, 29 Aug 2014 16:05:33 -0400","path":"/bayareabites/86884/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86888\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-beans.jpg\" alt=\"The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: hcabral/Flickr\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: hcabral/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/29/344262822/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Banish the phrase \"plain vanilla\" from your lexicon.\u003c/p>\n\u003cp>Why? Because vanilla is one of the most complex spices around, boasting at least 250 different flavor and aroma compounds, only one of which is vanillin, the stuff that can be made artificially in a lab (and is used in a lot of processed foods).\u003c/p>\n\u003cp>And as we discovered in a round-the-world tasting tour of single-origin vanilla beans — the real stuff — the plant has evolved distinctions in flavor and, dare we say it, \u003ca href=\"http://www.musingsonthevine.com/tips_ter1.shtml\">terroir\u003c/a>\u003cem>, \u003c/em>at each stage of its turbulent, globetrotting history.\u003c/p>\n\u003cp>You've likely heard of Madagascar Bourbon vanilla. It's the classic, deep, rich \"real\" vanilla the world has come to know and love. It helps that Madagascar is the world's biggest producer of vanilla bean, harvesting 10,000 to 15,000 tons per year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what about Tahitian vanilla, with its strong notes of cherry, or spicy, nutmeg-y Mexican vanilla? They're pretty amazing, too, thanks to their own rich soils, curing techniques and vanilla-friendly climates.\u003c/p>\n\u003cfigure id=\"attachment_86885\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-icecream-dafacdf309c1f4902e0e8b3d41165fbfcf8bd98b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-icecream-dafacdf309c1f4902e0e8b3d41165fbfcf8bd98b.jpg\" alt=\"Three scoops of vanilla ice cream made with vanilla beans from Mexico, Tahiti and Madagascar. Photo: Meredith Rizzo/NPR\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-86885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three scoops of vanilla ice cream made with vanilla beans from Mexico, Tahiti and Madagascar. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To compare them, we drafted our colleague Marc Silver, who's always up for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/19/will-soda-lovers-drink-to-less-sugar/\">taste test\u003c/a>, into service.\u003c/p>\n\u003cp>The three of us selected beans sold by Nielsen-Massey, an Illinois company that's one of the largest suppliers of pure vanilla in the world, from Tahiti, Mexico and Madagascar, and made three vanilla ice creams with them. We used the same simple \u003ca href=\"http://www.epicurious.com/recipes/food/views/Vanilla-Bean-Ice-Cream-15285\">recipe\u003c/a> and the same ice cream makers to turn out almost identical-looking snowy mounds speckled with black. And then we set them up side by side for an unscientific tasting at NPR headquarters.\u003c/p>\n\u003cp>In an experiment like this, you're not likely to get much in the way of criticism. Because who doesn't like vanilla ice cream?\u003c/p>\n\u003cp>But several tasters preferred the exotic cherry and floral — even \"smoky marshmallow\" — notes in the Tahitian vanilla ice cream. A few sided with the tried-and-true Madagascar, and a couple went for the more subtle, woodsy Mexican variety.\u003c/p>\n\u003cp>Increasingly, says \u003ca href=\"http://www.nielsenmassey.com/consumer/bio-craig-nielsen.php\">Craig Nielsen\u003c/a>, CEO of Nielsen-Massey, consumers are learning to appreciate these differences, much like coffee. \"That's why we label our products by source so that people are aware of what area of the world the product is coming from, the different flavor profiles and how they can be used.\" (The Nielsen-Massey website offers \u003ca href=\"http://www.nielsenmassey.com/consumer/recipes.php\">recipes\u003c/a> for inspiration: tropical fruit flan with Tahitian vanilla, and whipped cream with Mexican vanilla, for example.)\u003c/p>\n\u003cp>Nielsen says he tends to go for Madagascar, if forced to choose. \"To me, it's a great, all-purpose vanilla,\" he says. \"I use it in anything,\" including tomato sauce, salmon marinades and chili. \"It's a great enhancer of other flavors, and can bring out sweetness without sugar.\"\u003c/p>\n\u003cp>Vanilla is one of the most labor-intensive crops in the world, but humans find it so intoxicating, we have come to rely on it for everything from ice cream to meat to air fresheners.\u003c/p>\n\u003cp>\"If cacao was the food of the gods, vanilla was definitely the nectar that accompanied it,\" writes Patricia Rain, a cultural anthropologist, in her book \u003ca href=\"http://books.google.com/books/about/Vanilla.html?id=etIfAQAAIAAJ\">Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_86886\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-bean-2_slide-26c69252671ced8e84c457703d7af108b983c1a6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/vanilla-bean-2_slide-26c69252671ced8e84c457703d7af108b983c1a6.jpg\" alt=\"The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: Brent Hofacker/iStockphoto\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vanilla bean, along with cacao, originated in the Americas and is now cultivated in several countries around the world. Here, the seeds inside the pod are shown. Photo: Brent Hofacker/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The \"pure, natural\" vanilla spice is really the seeds from dried pods of an orchid whose flowers bloom and die within a day. The vanilla vine originated in the wild jungles of ancient Mexico, growing upward and wrapping itself around stronger plants. It was revered by the Aztecs, but once European explorers had a taste, they realized it had great potential as a commercial spice, and eventually smuggled it to the Bourbon islands around Madagascar for domestication.\u003c/p>\n\u003cp>Then it took a wild side trip through the Philippines, where it was crossbred with another subspecies in the early 1800s. From there, it landed in Tahiti, where it was further crossbred and became a different species altogether (\u003cem>Vanilla tahitensis Moore), \u003c/em>according to Rain. It's since moved into production in Papua New Guinea, Indonesia and India, says Nielsen, who also buys from those countries.\u003c/p>\n\u003cp>Orchids are fussy plants that typically do not self-pollinate. And there are only a couple of pollinators that do a good job, which means wild-pollinated vanilla in Mexico was a hit-or-miss proposition.\u003c/p>\n\u003cp>After much human trial and error in cultivation, vanilla plants are now hand-pollinated, to ensure the kinds of quantities the world demands. In Mexico, the plants are watched over by boys with rocks who shoo pesky \u003cem>chachalaca\u003c/em> birds away who would otherwise eat their way through the precious flowers, Rain says.\u003c/p>\n\u003cp>Then there's the labor-intensive process of cooking, sweating, drying and curing the bean pods. They must be transformed from looking like oversized green beans into the dark brown, wrinkly, oily and shrunken pods with a powerful fragrance. In Mexico, they cure in adobe ovens, while in Madagascar and Tahiti, they cure in the sun, for a few hours a day, for up to six months.\u003c/p>\n\u003cp>In fact, the progression from pollination to processed bean takes about a year and a half, Rain notes.\u003c/p>\n\u003cp>Want to read more about growing vanilla? Check out \u003ca href=\"http://www.npr.org/blogs/goatsandsoda/2014/08/29/343494757/a-peace-corps-stint-in-madagascar-gave-him-a-vision-of-vanilla\">a bean-to-bottle story\u003c/a> from Madagascar on our sister blog, Goats and Soda.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86884/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir","authors":["byline_bayareabites_86884"],"categories":["bayareabites_10916","bayareabites_358"],"tags":["bayareabites_11930","bayareabites_312","bayareabites_3636","bayareabites_3972","bayareabites_9293","bayareabites_10921","bayareabites_12814","bayareabites_13760"],"featImg":"bayareabites_86885","label":"bayareabites"},"bayareabites_64455":{"type":"posts","id":"bayareabites_64455","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64455","score":null,"sort":[1372832520000]},"guestAuthors":[],"slug":"your-choice-in-utensils-can-change-how-food-tastes","title":"Your Choice In Utensils Can Change How Food Tastes","publishDate":1372832520,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64471\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\" alt=\"Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\" width=\"1120\" height=\"742\" class=\"size-full wp-image-64471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/06/20130630_wesun_09.mp3\"] \u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">The Salt at NPR Food\u003c/a> (6/30/13)\u003c/p>\n\u003cp>Being \"born with a silver spoon in your mouth\" has long been known to have advantages. Apparently, eating off a silver spoon also has its perks — it seems to make your food taste better.\u003c/p>\n\u003cp>That's the word from a group of researchers who've been studying how cutlery, dishes and other inedible accoutrements to a meal can alter our perceptions of taste. Their \u003ca href=\"http://www.flavourjournal.com/content/pdf/2044-7248-2-21.pdf%20\">latest work\u003c/a>, published in the journal \u003cem>Flavour,\u003c/em> looks at how spoons, knives and other utensils we put in our mouths can provide their own kind of \"mental seasoning\" for a meal.\u003c/p>\n\u003cp>\"Some of my wine-drinking colleagues would have me believe that flavor is really out there on the bottle, in the glass or on the plate,\" says \u003ca href=\"http://psyweb.psy.ox.ac.uk/xmodal/members.htm\">Charles Spence\u003c/a>, a professor of experimental psychology at Oxford University. \"But I think it is much more something that we ... understand better through looking at what's happening inside the brain, and not just the mouth of the person eating or drinking.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alterations in taste perceptions aren't necessarily the result of the cutlery itself, he says, but of the mental associations we bring to a meal. \"Silver spoons and other silver cutlery, I'm guessing, are more commonly associated with high-quality food in our prior eating experiences,\" Spence says.\u003c/p>\n\u003cp>In recent years, psychologists have found that the color and shape of plates and other dishes can have an impact on the eating experience. Studies have found, for example, that people tend to eat less when their dishes are in sharp \u003ca href=\"http://foodpsychology.cornell.edu/outreach/color_plate.html\">color-contrast to their food\u003c/a>, that the \u003ca href=\"http://theweek.com/article/index/238434/how-your-cups-color-changes-the-taste-of-your-drink\">color of a mug\u003c/a> can alter a drinker's perception of how sweet and aromatic hot cocoa is, and that drinks can \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/col.21757/abstract\">seem more thirst-quenching\u003c/a> when consumed from a glass with a \"cold\" color like blue.\u003c/p>\n\u003cp>So why study cutlery? For starters, there wasn't any real scientific literature on the topic, Spence tells Linda Wertheimer on \u003cem>Weekend Edition Sunday\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_64470\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\" alt=\"Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour \" width=\"1120\" height=\"628\" class=\"size-full wp-image-64470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>Or, as he put it to The Salt, cutlery is \"one of the few things we stick in our mouth that others have stuck in their mouths. So it's a peculiar thing.\"\u003c/p>\n\u003cp>\u003cstrong>Among Spence's findings so far:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>People will rate the very same yogurt 15 percent tastier and more expensive when sampled with a silver spoon rather than a plastic spoon or a lighter (by weight) option.\u003c/li>\n\u003cli>Combining a heavier bowl with a heavier spoon will tend to make yogurt taste better.\u003c/li>\n\u003cli>Plastic packaging or plate ware that's more rounded will tend to emphasize sweetness.\u003c/li>\n\u003cli>Angular plates tend to bring out the bitterness in food, which works well for dishes like dark chocolate or coffee-based desserts, Spence says.\u003c/li>\n\u003cli>People will rate cheeses as tasting saltier when eaten off a knife, compared to a toothpick, spoon or fork.\u003c/li>\n\u003cli>In general, foods tend to be perceived as more enjoyable when eaten off heavier plates and with heavier cutlery – perhaps because heft is equated with expense.\u003c/li>\n\u003c/ul>\n\u003cp>Such research isn't merely academic, Spence says. Food companies use these kinds of studies to inform how they package their products. And in a world where modernist chefs already pay lots of attention to how foods are arranged visually on the plate, cutlery, he suggests, presents a new frontier for fine dining.\u003c/p>\n\u003cp>Spence has already teamed up with some of the world's top modernist chefs, using their restaurants as real-world settings to test findings from the lab. Working with Ferran Adria, the culinary superstar behind Barcelona's now-shuttered elBulli, Spence tells us, he learned that strawberry mousse tastes \"10 percent sweeter and 15 percent more flavorful on a white plate than on a black plate.\"\u003c/p>\n\u003cfigure id=\"attachment_64473\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\" alt='Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: adactio / Flickr' width=\"1120\" height=\"735\" class=\"size-full wp-image-64473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: \u003ca href=\"http://www.flickr.com/photos/adactio/7164148397/\">adactio / Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And this summer, Spence says, he'll explore how ridged spoons impact the dining experience at \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>, the restaurant run by British celebrity chef Heston Blumenthal. A previous collaboration between the two resulted in \u003ca href=\"http://www.dailymail.co.uk/news/article-448840/Seafood-served-ipod-Heston-Blumenthals-latest-recipe.html\">The Sound of the Sea\u003c/a>, in which diners eat oysters and other seafood while listening to an iPod playing the sounds of crashing waves. It's become a signature dish on Fat Duck's tasting menu.\u003c/p>\n\u003cp>\"Maybe in a year or two,\" Spence tells The Salt, \"we will have signature cutlery associated with this chef or that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Cutlery, dishes and other inedible accoutrements to a meal can alter our perceptions of taste, according to researchers. And it might be more about our brains than our tongues.","status":"publish","parent":0,"modified":1372832520,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":810},"headData":{"title":"Your Choice In Utensils Can Change How Food Tastes | KQED","description":"Cutlery, dishes and other inedible accoutrements to a meal can alter our perceptions of taste, according to researchers. And it might be more about our brains than our tongues.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64455 http://blogs.kqed.org/bayareabites/?p=64455","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/02/your-choice-in-utensils-can-change-how-food-tastes/","disqusTitle":"Your Choice In Utensils Can Change How Food Tastes","nprByline":"Maria Godoy","nprStoryId":"196708393","nprApiLink":"http://api.npr.org/query?id=196708393&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal?ft=3&f=196708393","nprRetrievedStory":"1","nprPubDate":"Tue, 02 Jul 2013 13:53:00 -0400","nprStoryDate":"Sun, 30 Jun 2013 08:00:00 -0400","nprLastModifiedDate":"Tue, 02 Jul 2013 13:53:22 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/06/20130630_wesun_09.mp3?orgId=1&topicId=1053&ft=3&f=196708393","nprAudioM3u":"http://api.npr.org/m3u/1197229792-a8931b.m3u?orgId=1&topicId=1053&ft=3&f=196708393","path":"/bayareabites/64455/your-choice-in-utensils-can-change-how-food-tastes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/06/20130630_wesun_09.mp3?orgId=1&topicId=1053&ft=3&f=196708393","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64471\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\" alt=\"Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\" width=\"1120\" height=\"742\" class=\"size-full wp-image-64471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/06/20130630_wesun_09.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">The Salt at NPR Food\u003c/a> (6/30/13)\u003c/p>\n\u003cp>Being \"born with a silver spoon in your mouth\" has long been known to have advantages. Apparently, eating off a silver spoon also has its perks — it seems to make your food taste better.\u003c/p>\n\u003cp>That's the word from a group of researchers who've been studying how cutlery, dishes and other inedible accoutrements to a meal can alter our perceptions of taste. Their \u003ca href=\"http://www.flavourjournal.com/content/pdf/2044-7248-2-21.pdf%20\">latest work\u003c/a>, published in the journal \u003cem>Flavour,\u003c/em> looks at how spoons, knives and other utensils we put in our mouths can provide their own kind of \"mental seasoning\" for a meal.\u003c/p>\n\u003cp>\"Some of my wine-drinking colleagues would have me believe that flavor is really out there on the bottle, in the glass or on the plate,\" says \u003ca href=\"http://psyweb.psy.ox.ac.uk/xmodal/members.htm\">Charles Spence\u003c/a>, a professor of experimental psychology at Oxford University. \"But I think it is much more something that we ... understand better through looking at what's happening inside the brain, and not just the mouth of the person eating or drinking.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alterations in taste perceptions aren't necessarily the result of the cutlery itself, he says, but of the mental associations we bring to a meal. \"Silver spoons and other silver cutlery, I'm guessing, are more commonly associated with high-quality food in our prior eating experiences,\" Spence says.\u003c/p>\n\u003cp>In recent years, psychologists have found that the color and shape of plates and other dishes can have an impact on the eating experience. Studies have found, for example, that people tend to eat less when their dishes are in sharp \u003ca href=\"http://foodpsychology.cornell.edu/outreach/color_plate.html\">color-contrast to their food\u003c/a>, that the \u003ca href=\"http://theweek.com/article/index/238434/how-your-cups-color-changes-the-taste-of-your-drink\">color of a mug\u003c/a> can alter a drinker's perception of how sweet and aromatic hot cocoa is, and that drinks can \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/col.21757/abstract\">seem more thirst-quenching\u003c/a> when consumed from a glass with a \"cold\" color like blue.\u003c/p>\n\u003cp>So why study cutlery? For starters, there wasn't any real scientific literature on the topic, Spence tells Linda Wertheimer on \u003cem>Weekend Edition Sunday\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_64470\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\" alt=\"Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour \" width=\"1120\" height=\"628\" class=\"size-full wp-image-64470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>Or, as he put it to The Salt, cutlery is \"one of the few things we stick in our mouth that others have stuck in their mouths. So it's a peculiar thing.\"\u003c/p>\n\u003cp>\u003cstrong>Among Spence's findings so far:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>People will rate the very same yogurt 15 percent tastier and more expensive when sampled with a silver spoon rather than a plastic spoon or a lighter (by weight) option.\u003c/li>\n\u003cli>Combining a heavier bowl with a heavier spoon will tend to make yogurt taste better.\u003c/li>\n\u003cli>Plastic packaging or plate ware that's more rounded will tend to emphasize sweetness.\u003c/li>\n\u003cli>Angular plates tend to bring out the bitterness in food, which works well for dishes like dark chocolate or coffee-based desserts, Spence says.\u003c/li>\n\u003cli>People will rate cheeses as tasting saltier when eaten off a knife, compared to a toothpick, spoon or fork.\u003c/li>\n\u003cli>In general, foods tend to be perceived as more enjoyable when eaten off heavier plates and with heavier cutlery – perhaps because heft is equated with expense.\u003c/li>\n\u003c/ul>\n\u003cp>Such research isn't merely academic, Spence says. Food companies use these kinds of studies to inform how they package their products. And in a world where modernist chefs already pay lots of attention to how foods are arranged visually on the plate, cutlery, he suggests, presents a new frontier for fine dining.\u003c/p>\n\u003cp>Spence has already teamed up with some of the world's top modernist chefs, using their restaurants as real-world settings to test findings from the lab. Working with Ferran Adria, the culinary superstar behind Barcelona's now-shuttered elBulli, Spence tells us, he learned that strawberry mousse tastes \"10 percent sweeter and 15 percent more flavorful on a white plate than on a black plate.\"\u003c/p>\n\u003cfigure id=\"attachment_64473\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\" alt='Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: adactio / Flickr' width=\"1120\" height=\"735\" class=\"size-full wp-image-64473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: \u003ca href=\"http://www.flickr.com/photos/adactio/7164148397/\">adactio / Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And this summer, Spence says, he'll explore how ridged spoons impact the dining experience at \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>, the restaurant run by British celebrity chef Heston Blumenthal. A previous collaboration between the two resulted in \u003ca href=\"http://www.dailymail.co.uk/news/article-448840/Seafood-served-ipod-Heston-Blumenthals-latest-recipe.html\">The Sound of the Sea\u003c/a>, in which diners eat oysters and other seafood while listening to an iPod playing the sounds of crashing waves. It's become a signature dish on Fat Duck's tasting menu.\u003c/p>\n\u003cp>\"Maybe in a year or two,\" Spence tells The Salt, \"we will have signature cutlery associated with this chef or that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64455/your-choice-in-utensils-can-change-how-food-tastes","authors":["byline_bayareabites_64455"],"categories":["bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11928","bayareabites_11930","bayareabites_11927","bayareabites_11929","bayareabites_3972","bayareabites_10921","bayareabites_10140"],"featImg":"bayareabites_64471","label":"bayareabites"},"bayareabites_63000":{"type":"posts","id":"bayareabites_63000","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63000","score":null,"sort":[1370545180000]},"guestAuthors":[],"slug":"feeling-a-little-blue-may-mask-our-ability-to-taste-fat","title":"Feeling A Little Blue May Mask Our Ability To Taste Fat","publishDate":1370545180,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cfigure id=\"attachment_63016\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\" alt=\"Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\" width=\"250\" class=\"size-full wp-image-63016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>So, here's the scenario: You're feeling a little blue, then you watch an emotional movie and dig into a bowl of ice cream.\u003c/p>\n\u003cp>Are you aware of how fattening your comfort food is? Likely not. Especially in the moment.\u003c/p>\n\u003cp>A new \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0065006\">study\u003c/a> finds that temporary, strong emotions, like the sadness we experience from a weepy movie, can significantly decrease our ability to taste — or perceive — the amount of fat we're eating.\u003c/p>\n\u003cp>\"Strong emotions can confuse our fragile sense of taste perception,\" \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychologist at the University of California, San Francisco, told The Salt by email. She was not involved in this study, but her research looks at how stress influences us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Stress signals danger and should make us detect [tastes like] bitter more strongly,\" Epel says. And this is exactly what happened in the study.\u003c/p>\n\u003cp>Participants in the study experienced a stronger sensitivity to bitter, sweet and sour tastes after watching emotional videos with storylines that were both happy and sad. In fact, their sensitivities to these tastes were heightened by about 15 percent.\u003c/p>\n\u003cp>But, at the same time, participants' ability to distinguish levels of fat \"got much worse,\" according to researcher \u003ca href=\"http://nutrition.rutgers.edu/faculty/breslin.html\">Paul Breslin\u003c/a> of the Department of Nutritional Sciences at Rutgers University, who co-authored the study.\u003c/p>\n\u003cp>\"It was a surprise,\" Breslin says, that perceptions of fat moved in the opposite direction.\u003c/p>\n\u003cp>It turns out, Breslin says, that his findings fit with a body of evidence that suggests that people who are mildly depressed and who have elevated body weight may have lower sensitivity to fat.\u003c/p>\n\u003cp>So, it's possible that if \"they don't know the fat is there, and eat it, they may be inadvertently eating more fat,\" says Breslin. \"That's sort of the concern here.\"\u003c/p>\n\u003cp>The research was carried out in Germany at the University of Wurzburg. Lead author \u003ca href=\"http://www.i1.psychologie.uni-wuerzburg.de/en/klin/staff/platte_petra/pd_dr_rer_nat_petra_platte/\">Petra Platte\u003c/a>, a psychologist by training, recruited participants to taste samples of a creamy drink that contained varying levels of fat.\u003c/p>\n\u003cp>At the start of the study, the participants were all feeling a little blue or anxious. Researchers were able to assess the emotional status of the participants by having them complete a 21-question survey, called the \u003ca href=\"http://en.wikipedia.org/wiki/Beck_Depression_Inventory\">Beck Depression Inventory\u003c/a>.\u003c/p>\n\u003cp>Then, the participants were asked to watch video clips. There was a feel-good, happy video of a man bringing flowers to a woman. There was also a sad clip in which a son watches his father die. Both of the videos were designed to elicit an emotional response.\u003c/p>\n\u003cp>In addition, there was a third video — a boring, unemotional workplace training clip. The participants who watched this unemotional clip did not lose the ability to gauge levels of fat.\u003c/p>\n\u003cp>So, it seems to be that it's an emotional reaction, when folks are \u003cem>already\u003c/em> a little blue, that causes people to lose the ability to tell high fat from low. The study is published in the journal \u003ca href=\"http://www.plosone.org/\">PLOS One\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Temporary, strong emotions, when we're already feeling down, can significantly reduce our ability to perceive the fat in our food, researchers say. It's the latest finding to show how strong emotions can confuse our sense of taste.","status":"publish","parent":0,"modified":1370551200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":533},"headData":{"title":"Feeling A Little Blue May Mask Our Ability To Taste Fat | KQED","description":"Temporary, strong emotions, when we're already feeling down, can significantly reduce our ability to perceive the fat in our food, researchers say. It's the latest finding to show how strong emotions can confuse our sense of taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63000 http://blogs.kqed.org/bayareabites/?p=63000","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/06/feeling-a-little-blue-may-mask-our-ability-to-taste-fat/","disqusTitle":"Feeling A Little Blue May Mask Our Ability To Taste Fat","nprByline":"Allison Aubrey","nprStoryId":"188706043","nprApiLink":"http://api.npr.org/query?id=188706043&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat?ft=3&f=188706043","nprRetrievedStory":"1","nprPubDate":"Thu, 06 Jun 2013 13:29:00 -0400","nprStoryDate":"Thu, 06 Jun 2013 11:55:00 -0400","nprLastModifiedDate":"Thu, 06 Jun 2013 13:29:46 -0400","path":"/bayareabites/63000/feeling-a-little-blue-may-mask-our-ability-to-taste-fat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/04/188706043/feeling-a-little-blue-may-mask-our-ability-to-taste-fat\">The Salt at NPR Food\u003c/a> (6/6/13)\u003c/p>\n\u003cfigure id=\"attachment_63016\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/depressionicecream.jpg\" alt=\"Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\" width=\"250\" class=\"size-full wp-image-63016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling down? It could be messing with your ability to taste the fat in that carton of ice cream. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>So, here's the scenario: You're feeling a little blue, then you watch an emotional movie and dig into a bowl of ice cream.\u003c/p>\n\u003cp>Are you aware of how fattening your comfort food is? Likely not. Especially in the moment.\u003c/p>\n\u003cp>A new \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0065006\">study\u003c/a> finds that temporary, strong emotions, like the sadness we experience from a weepy movie, can significantly decrease our ability to taste — or perceive — the amount of fat we're eating.\u003c/p>\n\u003cp>\"Strong emotions can confuse our fragile sense of taste perception,\" \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychologist at the University of California, San Francisco, told The Salt by email. She was not involved in this study, but her research looks at how stress influences us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Stress signals danger and should make us detect [tastes like] bitter more strongly,\" Epel says. And this is exactly what happened in the study.\u003c/p>\n\u003cp>Participants in the study experienced a stronger sensitivity to bitter, sweet and sour tastes after watching emotional videos with storylines that were both happy and sad. In fact, their sensitivities to these tastes were heightened by about 15 percent.\u003c/p>\n\u003cp>But, at the same time, participants' ability to distinguish levels of fat \"got much worse,\" according to researcher \u003ca href=\"http://nutrition.rutgers.edu/faculty/breslin.html\">Paul Breslin\u003c/a> of the Department of Nutritional Sciences at Rutgers University, who co-authored the study.\u003c/p>\n\u003cp>\"It was a surprise,\" Breslin says, that perceptions of fat moved in the opposite direction.\u003c/p>\n\u003cp>It turns out, Breslin says, that his findings fit with a body of evidence that suggests that people who are mildly depressed and who have elevated body weight may have lower sensitivity to fat.\u003c/p>\n\u003cp>So, it's possible that if \"they don't know the fat is there, and eat it, they may be inadvertently eating more fat,\" says Breslin. \"That's sort of the concern here.\"\u003c/p>\n\u003cp>The research was carried out in Germany at the University of Wurzburg. Lead author \u003ca href=\"http://www.i1.psychologie.uni-wuerzburg.de/en/klin/staff/platte_petra/pd_dr_rer_nat_petra_platte/\">Petra Platte\u003c/a>, a psychologist by training, recruited participants to taste samples of a creamy drink that contained varying levels of fat.\u003c/p>\n\u003cp>At the start of the study, the participants were all feeling a little blue or anxious. Researchers were able to assess the emotional status of the participants by having them complete a 21-question survey, called the \u003ca href=\"http://en.wikipedia.org/wiki/Beck_Depression_Inventory\">Beck Depression Inventory\u003c/a>.\u003c/p>\n\u003cp>Then, the participants were asked to watch video clips. There was a feel-good, happy video of a man bringing flowers to a woman. There was also a sad clip in which a son watches his father die. Both of the videos were designed to elicit an emotional response.\u003c/p>\n\u003cp>In addition, there was a third video — a boring, unemotional workplace training clip. The participants who watched this unemotional clip did not lose the ability to gauge levels of fat.\u003c/p>\n\u003cp>So, it seems to be that it's an emotional reaction, when folks are \u003cem>already\u003c/em> a little blue, that causes people to lose the ability to tell high fat from low. The study is published in the journal \u003ca href=\"http://www.plosone.org/\">PLOS One\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63000/feeling-a-little-blue-may-mask-our-ability-to-taste-fat","authors":["byline_bayareabites_63000"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_791","bayareabites_11787","bayareabites_11518","bayareabites_11786","bayareabites_3972","bayareabites_10921"],"featImg":"bayareabites_63016","label":"bayareabites"},"bayareabites_58530":{"type":"posts","id":"bayareabites_58530","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58530","score":null,"sort":[1363636432000]},"guestAuthors":[],"slug":"some-people-really-can-taste-the-rainbow","title":"Some People Really Can Taste The Rainbow ","publishDate":1363636432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58539\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/synesthesia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/synesthesia-1024x767.jpg\" alt='A select group of synesthetes can truly \"taste the rainbow.\" Photo illustration by Daniel M.N. Turner/NPR' width=\"1024\" height=\"767\" class=\"size-large wp-image-58539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A select group of synesthetes can truly \"taste the rainbow.\" Photo illustration by Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow\">The Salt at NPR Food\u003c/a> (3/18/13)\u003c/p>\n\u003cp>Plenty of us got our fill of green-colored food on St. Patrick's Day. (\u003ca href=\"http://www.seriouseats.com/2009/03/how-to-make-green-beer-for-st-patricks-day.html\">Green beer\u003c/a>, anyone?) But for some people, associating taste with color is more than just a once-a-year experience.\u003c/p>\n\u003cp>These people have \u003ca href=\"http://synesthete.org/\">synesthesia\u003c/a> — a neurological condition in which stimulation of one sense (e.g., taste) produces experiences in a totally different sense (e.g., sight). According to researcher \u003ca href=\"http://www.daysyn.com/\">Sean Day\u003c/a>, approximately one in 27 people has some form of synesthesia.\u003c/p>\n\u003cfigure id=\"attachment_58537\" class=\"wp-caption alignleft\" style=\"max-width: 194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/altaquawineglass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/altaquawineglass-194x290.jpg\" alt='For Jaime Smith, a synesthetic sommelier, a white wine like Nosiola has a \"beautiful aquamarine, flowy, kind of wavy color to it.\" Photo illustration by Daniel M.N. Turner/NPR' width=\"194\" height=\"290\" class=\"size-medium wp-image-58537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Jaime Smith, a synesthetic sommelier, a white wine like Nosiola has a \"beautiful aquamarine, flowy, kind of wavy color to it.\" Photo illustration by Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4602748\">covered\u003c/a> this phenomenon in the past. And I'm a synesthete myself — I see letters and numbers in color, and associate sounds with shapes and textures. But only a very few people — maybe only 1 percent of synesthetes — have sensory crossovers that affect their relationship with food and drink.\u003c/p>\n\u003cp>Jaime Smith is one of those people. He's a sommelier by trade, and he has a rare gift: He smells in colors and shapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Smith, who lives in Las Vegas, a white wine like Nosiola has a \"beautiful aquamarine, flowy, kind of wavy color to it.\" Other smells also elicit three-dimensional textures and colors on what he describes as a \"projector\" in his mind's eye.\u003c/p>\n\u003cp>This \"added dimension,\" Smith says, enhances his ability to appraise and analyze wines. \"I feel that I have an advantage over a lot of people, particularly in a field where you're judged on how good of a smeller you are,\" he says.\u003c/p>\n\u003cp>Atlanta-based pastry chef Taria Camerino also has synesthesia. But for her, synesthesia is more than just an advantage — it's a necessity.\u003c/p>\n\u003cp>Camerino experiences the world through taste. She tastes music, colors, shapes and even people's emotions. She says she has a hard time remembering what things look or sound like, but she can immediately identify objects based on their synesthetic flavors.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't know what a box looks like unless it's in front of me. I don't know what the color green looks like. But I know what green tastes like,\" she says.\u003c/p>\u003c/blockquote>\n\u003cp>In addition to working as a pastry chef, Camerino is often asked by clients to make dishes that mimic her synesthetic experiences. She creates \"flavor profiles\" of things like \u003cem>satisfaction\u003c/em> and \u003cem>discontent\u003c/em>. She takes inspiration from music to put together nine-course tastings featuring dishes like moss-flavored cotton candy and oyster ceviche.\u003c/p>\n\u003cp>\"I move through the world this way all the time,\" she explains. \"If I want someone to understand it, I have to create a dish out of it. I have to make it palatable.\"\u003c/p>\n\u003cp>A synesthete himself, Sean Day is president of the \u003ca href=\"http://www.synesthesia.info/\">American Synesthesia Association\u003c/a> and has been tracking research on this condition for more than three decades. (He runs a popular international \u003ca href=\"http://www.daysyn.com/Synesthesia-List.html\">mailing list\u003c/a> on the topic.)\u003c/p>\n\u003cp>Summarizing the state of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17515901\">current research\u003c/a>, Day says the brains of synesthetes do appear to be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23454047\">anatomically different\u003c/a> (although he cautions that scientists have only studied a few types of synesthesia so far). In particular, it seems that the neural connections between different sensory parts of the brain are more \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002261.htm\">myelinated\u003c/a> in people with synesthesia. Myelin is a fatty sheath that surrounds neurons and enables neural signals to travel more quickly.\u003c/p>\n\u003cp>\"Because the myelination is different, the interaction between certain parts of the brain is different,\" explains Day. This allows parts of the brain that are responsible for different senses to communicate when they normally wouldn't.\u003c/p>\n\u003cp>Hypermyelination could explain why synesthetic experiences seem so real for people like British IT consultant \u003ca href=\"http://www.jameswannerton.com/\">James Wannerton\u003c/a>, who is also the president of the \u003ca href=\"http://www.uksynaesthesia.com/\">UK Synaesthesia Association\u003c/a>.\u003c/p>\n\u003cp>Wannerton has a particularly intrusive form of synesthesia, in which sounds, words and colors all have taste and texture. \"It's like having an eyedropper of taste sort of dripped on your tongue constantly, just one after another after another,\" he explains. \"It's a full mouth feel. It's exactly like I'm eating something.\"\u003c/p>\n\u003cfigure id=\"attachment_58538\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pastedgraphic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pastedgraphic-290x217.jpg\" alt=\"James Wannerton worked with photographers Dominic Davies and Andrew Stellitano to create this conceptual image, which for him elicits the taste of a roast lamb dinner with all of the trimmings. Photo: Dominic Davies/Courtesy of James Wannerton\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">James Wannerton worked with photographers Dominic Davies and Andrew Stellitano to create this conceptual image, which for him elicits the taste of a roast lamb dinner with all of the trimmings. Photo: Dominic Davies/Courtesy of James Wannerton\u003c/figcaption>\u003c/figure>\n\u003cp>Even Wannerton's brain gets fooled. \"I wouldn't know what a hunger pang is because I don't get hungry,\" he says. \"My brain [is] constantly pumping acid into my stomach to dissolve food that isn't there.\"\u003c/p>\n\u003cp>Synesthesia affects his social life, too. Eating out, for example, is a nightmare: \"Different voices, the ambient atmosphere in the restaurant, it all makes a difference to my experience,\" says Wannerton. \"You serve me food on a blue plate — it just totally messes up the eating sensation.\"\u003c/p>\n\u003cp>And some people's names aren't very pleasant, either. \"If I don't like somebody's name ... I won't like them very much,\" he explains unabashedly.\u003c/p>\n\u003cp>My name, Audrey, for example, tastes strongly of tinned tomatoes. \"If I actually had to speak with you every day, I'd try and shorten [your name] somehow,\" Wannerton tells me.\u003c/p>\n\u003cp>But even though his synesthesia can be quite disruptive at times (\"It's \"absolutely ludicrous,\" he admits), at the end of the day, Wannerton still enjoys it.\u003c/p>\n\u003cp>And most synesthetes would agree, including sommelier Jaime Smith. \"My synthie thing is the added bonus for me,\" he says. \"[It's] the joy and sometimes the fun of it all.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some people with a rare neurological condition known as synesthesia can taste shapes or smell color. And when these people work in the food industry, it can radically redefine flavor profiles. (Blue wine? Moss-flavored cotton candy?)\u003cstrong>\u003c/strong>\u003cstrong>\u003c/strong>","status":"publish","parent":0,"modified":1363640227,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":962},"headData":{"title":"Some People Really Can Taste The Rainbow | KQED","description":"Some people with a rare neurological condition known as synesthesia can taste shapes or smell color. And when these people work in the food industry, it can radically redefine flavor profiles. (Blue wine? Moss-flavored cotton candy?)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"58530 http://blogs.kqed.org/bayareabites/?p=58530","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/18/some-people-really-can-taste-the-rainbow/","disqusTitle":"Some People Really Can Taste The Rainbow ","nprByline":"Audrey Carlsen","nprStoryId":"174132392","nprApiLink":"http://api.npr.org/query?id=174132392&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow?ft=3&f=174132392","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Mar 2013 14:43:00 -0400","nprStoryDate":"Mon, 18 Mar 2013 13:29:00 -0400","nprLastModifiedDate":"Mon, 18 Mar 2013 14:43:16 -0400","path":"/bayareabites/58530/some-people-really-can-taste-the-rainbow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58539\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/synesthesia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/synesthesia-1024x767.jpg\" alt='A select group of synesthetes can truly \"taste the rainbow.\" Photo illustration by Daniel M.N. Turner/NPR' width=\"1024\" height=\"767\" class=\"size-large wp-image-58539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A select group of synesthetes can truly \"taste the rainbow.\" Photo illustration by Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow\">The Salt at NPR Food\u003c/a> (3/18/13)\u003c/p>\n\u003cp>Plenty of us got our fill of green-colored food on St. Patrick's Day. (\u003ca href=\"http://www.seriouseats.com/2009/03/how-to-make-green-beer-for-st-patricks-day.html\">Green beer\u003c/a>, anyone?) But for some people, associating taste with color is more than just a once-a-year experience.\u003c/p>\n\u003cp>These people have \u003ca href=\"http://synesthete.org/\">synesthesia\u003c/a> — a neurological condition in which stimulation of one sense (e.g., taste) produces experiences in a totally different sense (e.g., sight). According to researcher \u003ca href=\"http://www.daysyn.com/\">Sean Day\u003c/a>, approximately one in 27 people has some form of synesthesia.\u003c/p>\n\u003cfigure id=\"attachment_58537\" class=\"wp-caption alignleft\" style=\"max-width: 194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/altaquawineglass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/altaquawineglass-194x290.jpg\" alt='For Jaime Smith, a synesthetic sommelier, a white wine like Nosiola has a \"beautiful aquamarine, flowy, kind of wavy color to it.\" Photo illustration by Daniel M.N. Turner/NPR' width=\"194\" height=\"290\" class=\"size-medium wp-image-58537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Jaime Smith, a synesthetic sommelier, a white wine like Nosiola has a \"beautiful aquamarine, flowy, kind of wavy color to it.\" Photo illustration by Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4602748\">covered\u003c/a> this phenomenon in the past. And I'm a synesthete myself — I see letters and numbers in color, and associate sounds with shapes and textures. But only a very few people — maybe only 1 percent of synesthetes — have sensory crossovers that affect their relationship with food and drink.\u003c/p>\n\u003cp>Jaime Smith is one of those people. He's a sommelier by trade, and he has a rare gift: He smells in colors and shapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Smith, who lives in Las Vegas, a white wine like Nosiola has a \"beautiful aquamarine, flowy, kind of wavy color to it.\" Other smells also elicit three-dimensional textures and colors on what he describes as a \"projector\" in his mind's eye.\u003c/p>\n\u003cp>This \"added dimension,\" Smith says, enhances his ability to appraise and analyze wines. \"I feel that I have an advantage over a lot of people, particularly in a field where you're judged on how good of a smeller you are,\" he says.\u003c/p>\n\u003cp>Atlanta-based pastry chef Taria Camerino also has synesthesia. But for her, synesthesia is more than just an advantage — it's a necessity.\u003c/p>\n\u003cp>Camerino experiences the world through taste. She tastes music, colors, shapes and even people's emotions. She says she has a hard time remembering what things look or sound like, but she can immediately identify objects based on their synesthetic flavors.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't know what a box looks like unless it's in front of me. I don't know what the color green looks like. But I know what green tastes like,\" she says.\u003c/p>\u003c/blockquote>\n\u003cp>In addition to working as a pastry chef, Camerino is often asked by clients to make dishes that mimic her synesthetic experiences. She creates \"flavor profiles\" of things like \u003cem>satisfaction\u003c/em> and \u003cem>discontent\u003c/em>. She takes inspiration from music to put together nine-course tastings featuring dishes like moss-flavored cotton candy and oyster ceviche.\u003c/p>\n\u003cp>\"I move through the world this way all the time,\" she explains. \"If I want someone to understand it, I have to create a dish out of it. I have to make it palatable.\"\u003c/p>\n\u003cp>A synesthete himself, Sean Day is president of the \u003ca href=\"http://www.synesthesia.info/\">American Synesthesia Association\u003c/a> and has been tracking research on this condition for more than three decades. (He runs a popular international \u003ca href=\"http://www.daysyn.com/Synesthesia-List.html\">mailing list\u003c/a> on the topic.)\u003c/p>\n\u003cp>Summarizing the state of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17515901\">current research\u003c/a>, Day says the brains of synesthetes do appear to be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23454047\">anatomically different\u003c/a> (although he cautions that scientists have only studied a few types of synesthesia so far). In particular, it seems that the neural connections between different sensory parts of the brain are more \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002261.htm\">myelinated\u003c/a> in people with synesthesia. Myelin is a fatty sheath that surrounds neurons and enables neural signals to travel more quickly.\u003c/p>\n\u003cp>\"Because the myelination is different, the interaction between certain parts of the brain is different,\" explains Day. This allows parts of the brain that are responsible for different senses to communicate when they normally wouldn't.\u003c/p>\n\u003cp>Hypermyelination could explain why synesthetic experiences seem so real for people like British IT consultant \u003ca href=\"http://www.jameswannerton.com/\">James Wannerton\u003c/a>, who is also the president of the \u003ca href=\"http://www.uksynaesthesia.com/\">UK Synaesthesia Association\u003c/a>.\u003c/p>\n\u003cp>Wannerton has a particularly intrusive form of synesthesia, in which sounds, words and colors all have taste and texture. \"It's like having an eyedropper of taste sort of dripped on your tongue constantly, just one after another after another,\" he explains. \"It's a full mouth feel. It's exactly like I'm eating something.\"\u003c/p>\n\u003cfigure id=\"attachment_58538\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pastedgraphic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pastedgraphic-290x217.jpg\" alt=\"James Wannerton worked with photographers Dominic Davies and Andrew Stellitano to create this conceptual image, which for him elicits the taste of a roast lamb dinner with all of the trimmings. Photo: Dominic Davies/Courtesy of James Wannerton\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">James Wannerton worked with photographers Dominic Davies and Andrew Stellitano to create this conceptual image, which for him elicits the taste of a roast lamb dinner with all of the trimmings. Photo: Dominic Davies/Courtesy of James Wannerton\u003c/figcaption>\u003c/figure>\n\u003cp>Even Wannerton's brain gets fooled. \"I wouldn't know what a hunger pang is because I don't get hungry,\" he says. \"My brain [is] constantly pumping acid into my stomach to dissolve food that isn't there.\"\u003c/p>\n\u003cp>Synesthesia affects his social life, too. Eating out, for example, is a nightmare: \"Different voices, the ambient atmosphere in the restaurant, it all makes a difference to my experience,\" says Wannerton. \"You serve me food on a blue plate — it just totally messes up the eating sensation.\"\u003c/p>\n\u003cp>And some people's names aren't very pleasant, either. \"If I don't like somebody's name ... I won't like them very much,\" he explains unabashedly.\u003c/p>\n\u003cp>My name, Audrey, for example, tastes strongly of tinned tomatoes. \"If I actually had to speak with you every day, I'd try and shorten [your name] somehow,\" Wannerton tells me.\u003c/p>\n\u003cp>But even though his synesthesia can be quite disruptive at times (\"It's \"absolutely ludicrous,\" he admits), at the end of the day, Wannerton still enjoys it.\u003c/p>\n\u003cp>And most synesthetes would agree, including sommelier Jaime Smith. \"My synthie thing is the added bonus for me,\" he says. \"[It's] the joy and sometimes the fun of it all.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58530/some-people-really-can-taste-the-rainbow","authors":["byline_bayareabites_58530"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11411","bayareabites_11410","bayareabites_11409","bayareabites_3972","bayareabites_10921"],"featImg":"bayareabites_58531","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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