<p>At our 2014 public lecture <a href="http://blogs.discovermagazine.com/2014/11/04/how-we-taste/" title="">How We Taste</a>, Chef Wylie Dufresne, <a href="http://blogs.discovermagazine.com/2014/05/01/dana-small/" title="">Dr. Dana Small</a>, and Peter Meehan explored the tantalizingly complex concept of flavor. The evening was full of scientific discovery, childhood memories, and culinary innovation. In honor of this enlightening event, here are 5 things you might not know about our sense of taste: <a href="http://blogs.discovermagazine.com/scienceandfood/files/2014/11/taste1.png" title=""></a></p><div class="vert-display-toggle collapsible relative flex flex-col items-center "><div class="vert-unit mt-4 mb-3 top-20"><div ad-type="mobile-desktop" class="ad-wrapper vert min-h-boombox flex items-start justify-center" data-ad-mapping="inline" data-ad-slot="Discover/inline-ad" id="div-inline-ad-0"></div></div><span aria-label="Advertisement" class="text-ad mt-1 text-[11px] uppercase">Advertisement</span></div><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p> 5 Things About Taste <a href="http://blogs.discovermagazine.com/scienceandfood/files/2014/11/taste2.png" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2014/11/taste5.png" title=""></a></p><div data-embedid="4b651d8f-ea11-445f-9ea7-e776ca36eef3" id="insticator-embed-temp"></div><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2014/11/taste3.png" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2014/11/taste4.png" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/about-us/" title=""></a></p><p> Liz Roth-Johnson received her Ph.D. in Molecular Biology at UCLA. If she’s not in the lab, you can usually find her experimenting in the kitchen. <a href="http://blogs.discovermagazine.com/author/lizrothjohnson/" title=""><em>Read more by Liz Roth-Johnson</em></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/8454/profileimagesmall-e1371756826543-s.webp 480w, https://cdn.discovermagazine.com/assets/image/8454/profileimagesmall-e1371756826543-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/8454/profileimagesmall-e1371756826543-s.jpg" title="profileimagesmall-e1371756826543.jpg" loading="lazy" data-id="8454"><figcaption class="fr-figcaption"><p class="fr-caption"></p></figcaption></figure><p><strong>About the author:</strong></p><hr>

Discover 5 things about taste that unveil our sense of taste and its impact on culinary innovation. Dive into the flavor concept!

The Sciences

5 Things About Taste

Article

News

Liz Roth-Johnson

Science

At our 2014 public lecture How We Taste, Chef Wylie Dufresne, Dr. Dana Small, and Peter Meehan explored the tantalizingly complex concept of flavor. The evening was full of scientific discovery, childhood memories, and culinary innovation. In honor of this enlightening event, here are 5 things you might not know about our sense of taste: 5 Things About Taste Liz Roth-Johnson received her Ph.D. in Molecular Biology at UCLA. If she’s not in the lab, you can usually find her experimenting in the kitchen. Read more by Liz Roth-Johnson About the author:

Discover Magazine’s award-winning journalism inspires and informs, delivering thought-provoking content that sparks meaningful conversations. With a focus on groundbreaking developments in science, technology, and the world around us, Discover highlights the impact of these innovations on our daily lives.

关于味道的 5 件事

新闻简报

Liz Roth-Johnson

死亡的真实气味，以及你的大脑如何知道该怎么做

来自原始地球的第一个证据可能隐藏在古老岩石中的化学失衡

神秘而幽灵般的蓝色光芒“鬼火”可能只是甲烷气泡

JWST新数据显示，一颗流浪行星拥有丰富多彩的波长组合、强烈的风暴和美丽的极光

雨的气味叫做“petrichor”，其背后有许多科学原理。

火星上的潜在生物特征可能反映了富含矿物质岩石中的古老生命

地球古老水池中的化学物质可能揭示生命起源的奥秘

帮助最早恒星形成的宇宙中第一个分子刚刚被重新创造

月壤中隐藏的水可能使宇航员在月球上生活成为可能

催泪瓦斯是一种用于驱散人群的化学武器——其工作原理和风险在此

你真的能闻到昆虫吗？有人说他们有“鼻子”，而另一些人则不然

早期人类可能在一百万年前就已用火熏肉

人类和所有生物在生时可能都会发光，但死后则不然

来自太空的分子可能在数十亿年前点燃了地球上的生命

这种真菌可能是最苦的天然物质，但它没有毒

保持好奇

加入我们的列表

订阅杂志