The Globe and Mail

Go to the Globe and Mail homepage

Jump to main navigationJump to main content

AdChoices
-->

()

In-depth research and a sense of narrative sweeten Tasty: The Art and Science of What We Eat

Science has almost always considered taste the bastard child of the sensory phenomena – too wily and unpredictable for serious inquiry, and not worth the trouble in any case. While the other senses underwent centuries of research, taste and flavour got casual disinterest and misinformation, largely: It took until 2006 for DNA findings to resoundingly disprove the old bitter-salty-sour-sweet tongue map that had been a foundation of flavour science since the Second World War.