Savor the Moment: The Peculiar Connection Between Taste and Memory - Deepstash
Savor the Moment: The Peculiar Connection Between Taste and Memory

Savor the Moment: The Peculiar Connection Between Taste and Memory

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Savor the Moment: The Peculiar Connection Between Taste and Memory

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The brain plays a huge role in the rich sensory experience when we eat.

To create a rich dining experience, all of the basic senses should be engaged.

  • Taste and smell play the largest role. Both senses identify and react to chemicals in food. This is known as flovour.
  • Flavour is a sensation that uses many senses at once: an amalgam of taste, texture, temperature, and smell.
  • Taste buds can differentiate between five basic tastes: salty, sweet, sour, bitter and umami (a savoury taste found in mushrooms or steak.)
  • Humans have 450 different types of smell receptors, each of which can notice slightly different smell molecules.

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Remembrance of past flavours

Smell's role in flavour is why food can call up memories. These processes seem to be related to where it is located in the brain structure. The many connections between the olfactory system and the regions responsible for emotion and memory tie these experiences together.

Our brains lessen the risk of eating poisonous or rancid food through the storage of emotional memories. If you become sick after eating a particular food, that flavour can cause disgust when you try to eat it again. But, we can also recall positive emotional memories associated with food, creating a rich dining experience.

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