“When I think of flavour perception, noses and taste buds primarily spring to mind. Sure, other factors such as texture, temperature and touch sensations play a part, but taste and smell are the dominant senses here, right? Well perhaps not.” Read More: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/mar/12/how-taste-different-colours
Palate
“For me, the epitome of stovetop alchemy is making caramel from table sugar. You start with refined sucrose, pure crystalline sweetness, put it in a pan by itself, and turn on the heat. When the sugar rises above 320°F/160°C, the solid crystals begin to melt together into a colorless syrup.” […]
Reading: “Caramelization: new science, new possibilities”
“If food is love, Americans must love their kids a lot. About one-third of children and adolescents in the U.S. are overweight or obese.” Read More: http://www.npr.org/blogs/thesalt/2013/03/01/173245261/how-did-our-brains-evolve-to-equate-food-with-love?ft=1&f=1053