Flavor chemistry... Multi-sensory NUROGAStronomy: The Science Behind Food Taste
https://www.youtube.com/watch?v=Wa_WfcuE1a0
Flavor is for the mostmulti-sensory of all our experiencesfrom the sound of crashing and cracklingthrough the smell in your nose togetherwith a taste that you experience in yourmouth litter sweet salty sour even thevisual appearance all of these cues getbrought together and I bring to losethem into our mouth our expectationsabout what something's going to tastelike our set first by what we see mybrain will guess if I see something redis probably going to be sweet and it'ssomething green more likely to be sourblack is probably bitter and white issalty tastes and flavors also haveshapes attached exactly the same dessertmy taste
Surely, you still believe that nothing beats home-made ?
Mothers who prepare all of the meals for her child is making a personal investment: She does it from love, and enjoys it, and passes down the family culinary traditions. It's no mean feat! But some mothers don't always have the time to cook.
And let us not forget it's not always easy to cook varied and balanced meals for your baby. But that doesn't make you a bad mother! In this case, they know that, without creating any risk for their child, they can turn to pre-prepared baby food. It is the next best thing to home-made meals, unlike industrial ready-meals for adults which are not at all suitable for babies and toddlers. But let's not see baby food versus home-made meals as such a black and white affair: both types of food complement each other. We also provide those mums who do want to cook with a few essential rules to follow: buy products with low food miles, grown using sustainable methods, wash and peel fruit and vegetables and check ingredients and quantities.
How does a child develop its sense of taste?
It all starts in the womb, with the formation of the first taste buds. From the fifth month of pregnancy, the foetus learns the difference between sweet, salty, bitter and acid by "drinking" the liquid in the mother's amniotic sac, the taste of which depends on her own diet. Recent figures show that a flavor experienced in utero can affect the way in which the child subsequently reacts to it. When born, a baby's taste system is already mature! But they continue to perfect it via their experiences as they grow. The family environment will therefore greatly affect their preferences.
A word-class chef named Samin Nostrat wrote a revolutionary book called “SALT, FAT, ACID, HEAT,” which became an immediate sensation (and Netflix series). The more comfortable you become working with these four elements, she claims, the more confident you’ll be going off-recipe and applying the basic principles to everything you make.
Put the principles of Salt, Fat, Acid and Heat into action by cooking the nourishing and delicious dishes from the series.
Master these four elements, master the kitchen. Based on Samin Nosrat’s best-selling book, SALT, FAT, ACID, HEAT is the essential guide to the basic elements of good cooking. Across the four part experience, the spirited guide Samin travels to home kitchens of Italy, the southern islands of Japan, the heat of the Yucatán and back to Berkeley's Chez Panisse—where she started her culinary career—to demystify and explore the central principles of what makes food delicious and how each of us can easily incorporate those elements into every dish.
Are there key stages in the way we learn taste?
After birth, between 6 and 12 months, the child becomes physiologically able to swallow things other than milk. Their taste receptors are more mature and more sensitive. And at this age, the baby is also very curious. These are all factors that encourage them to learn how to discover and accept new things. It is therefore a very important period for learning about taste. Especially because, for fruit and vegetables, the greater the variety of foodstuffs introduced at the start of the variation stage, the more positive the child's reaction to them later on. We need to take advantage of this! But it's not always easy: this "window" of opportunity is narrow 6 months - 1 year) and we must not forget the seasons: a European baby born in spring will start to vary its diet in winter when there are less fruits to try than for a December baby whose variation begins in June!