Taste: the science of the most poorly studied human feeling

We enjoy morning coffee or exquisite dinner, by and large, knowing nothing about the complex interaction between the taste sensations of our receptors, smell, touch, vision and even our expectations, which creates what we call the “taste”. Although we are faced with taste several times a day, we know very little about him, and therefore we simply do not notice the smallest details of what we eat or drink. As a result, the whole richest world of taste is reduced to us to a certain "background" sensation. We can enrich our lives thanks to the world of taste, but for this we need to learn a little more about it: how we perceive the taste, how it is created and how to maximize it. This book - a kind of guide to the world of taste - from neurobiology to science of food production - which will help you better understand what taste is and how to use this knowledge to enrich taste experience