EAN: 9783658322328

ESSENTIALS THE SENSE OF TASTE - PETRA SCHLING...

In this essential  Petra Schling gives an overview of the current state of research on the
topic of taste. She regards taste as a sensory perception that allows us to distinguish
essential food components from toxins. What we eat depends not insignificantly on how we like
it. But how do we actually taste - and what do we taste? As omnivores  we humans have a
relatively wide range of taste receptors  not only in our mouths  which provide us with
important information about our food. Outside the mouth  taste receptors serve our innate
immune system to taste bacteria  worms and other intruders. We can and should rely on this. Our
sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a
very limited extent by sweeteners  bitter blockers or similar tricks. This Springer essential
is a translation of the original German 1st edition essentials Der Geschmack by Petra Schling 
published by Springer Fachmedien Wiesbaden GmbH  part of Springer Nature in 2021.The
translation was done with the help of artificial intelligence (machine translation by the
service DeepL.com). A subsequent human revision was done primarily in terms of content  so that
the book will read stylistically differently from a conventional translation. Springer Nature
works continuously to further the development of tools for the production of books and on the
related technologies to support the authors.

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