Neurogastronomy by Gordon M. Shepherd

Author:Gordon M. Shepherd
Language: eng
Format: epub
Tags: Science/Life Sciences/Neuroscience
Publisher: Columbia University Press
Published: 2011-11-10T16:00:00+00:00

Smooth Soft Pain (burning)

Creamy Slippery Pain (sticking)

Viscous (thick) Rough Pain (aching)

Crunchy Gritty Ease of fragmentation

Crisp Astringent Sticky

Springy Hot Dry

Chunky Cold Crumbly

Stiff Lukewarm

Pain commonly signals something to be avoided. It is used, together with the touch receptors, to reject sharp objects like fish bones that could be life threatening if swallowed. Anyone who has eaten whole fish knows how thoroughly the fish meat is turned over and over in the mouth so that any tiny bone can be detected by a sharp touch or pricking pain and rejected.

Pain is a special case for flavor. Most people reject a food that causes pain in the mouth, particularly burning pain. However, many people learn to tolerate and prize the pain wrought by the capsaicin molecules in chili peppers as an essential part of the flavor of the foods they are in. This is an example of how the hardwired aversive behavioral responses at birth can be overcome by learning.

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