Information AboutTaste |
| CATEGORIES ABOUT TASTE | |
| gustation | |
| SHOPPER'S DELIGHT | |
|
ROLE OF THE NERVOUS SYSTEM See Also: Gustatory system In humans, the sense of taste is Transduced by Taste Bud s and is conveyed via three of the twelve Cranial Nerve s. The Facial Nerve carries taste sensations from the anterior two thirds of the Tongue (excluding the circumvallate papillae, see Lingual Papilla ) and Soft Palate , the Glossopharyngeal Nerve carries taste sensations from the posterior one third of the tongue (including the circumvallate papillae) while a branch of the Vagus Nerve carries some taste sensations from the back of the oral cavity (i.e. Pharynx and Epiglottis ). Information from these cranial nerves is processed by the gustatory system. It is important to note that the Axon s from these cranial nerves ascend in the Spinal Cord without crossing over. These fibers terminate in the Amygdala , Hypothalamus , and ventral posterior medial nucleus of the Thalamus , which then projects to the Somatosensory Cortex within the Brain . Thus, a Lesion of the Rostral Nucleus Solitarius , tractus solitarius, or solitariothalamic tract results in loss of taste from the ipsilesional, the same side as the lesion, half of the tongue. BASIC CLASSIFICATION OF TASTES See Also: Basic taste As a general rule, taste is a holistic assessment of the interaction of the fundamental taste systems of Sweetness , Sour , Bitter , Salt y, and Umami , or "savouriness". Location of the stimulus on the tongue is not important, despite the common misperception of a "taste map" of sensitivity to different tastes thought to correspond to specific areas of the tongue {Link without Title} . The "mouth map" is a myth. In reality, the separate populations of taste buds sensing each of the basic tastes are distributed across the tongue. If half of the tongue is blocked from sending information to the brain, people will report that a doubling of psychological perception has occurred for sweet, sour, salty, and bitter. FACTORS AFFECTING TASTE PERCEPTION There exists a lot of factors affecting taste perception:
It is also worthwhile to know that Flavour is the overall, total sensation from a foodstuff during mastication (e.g. taste, touch, pain and smell), and smell ( Olfactory stimulation) plays a main role for flavour perception. DISORDERS OF TASTE
TASTE IN AESTHETICS Main article Taste (aesthetics) ''Taste'' can also refer to appreciation for Aesthetic quality, significantly applying the purely physical term to an intellectual quality. In such contexts ''Taste'' begins to be used in a Metaphorical sense to refer to certain degrees of cultural competence, closely related to the concept of Discrimination ; it can set distinctions between "tasteful" and "tasteless" or the embodiments of "good taste" or "bad taste", thus providing categories for Social Division and reinforcing Cultural Hierarchy . The modern concept of "taste" is a product of the 16th century Italian taste"— was born in the circle of Pope Julius III and first realized at the Villa Giulia he built on the edge of Rome in 1551–1555. To the Enlightenment , "taste" was still a universal character, which could be recognized by what pleased any cultured sensibility. With the shift in perspective that Romanticism brought, it began to be thought that, to the contrary, "Beauty is in the eye of the beholder" and could be individually interpreted, with results that might be of equivalent aesthetic value. TASTE AS A METAPHOR'' FOR EXPERIENCE OR KNOWLEDGE To ''taste'' is also used metaphorically to describe having a small amount of experience with something that gives a sense of its quality as a whole. Livy is quoted to have said "they had not yet tasted the sweetness of freedom" while Voltaire is quoted to have said "I tasted in her arms the delights of paradise". The word is often used as a noun in this sense, typically in such expressions as "I got a taste of it" or "It left a bad taste in my mouth." SEE ALSO
|