[Thoughts on the Table – 6] Flavor Perception

thoughts on the table

This week’s episode concludes this series on flavor by talking about anomalies in flavor perception, how ‘tannins’ work, and by touching on the controversial theme of cultural attitude towards innards.

     

3 thoughts on “[Thoughts on the Table – 6] Flavor Perception”

  1. Now you say that this is the last in the flavor series, but I hope that doesn't mean it's the last episode of Thoughts on the Table!?

    As for broccoli et al., they've always been among my favorite foods, so I must not be one of those who perceive the bitterness. A little bit, yes, but I find a little bitterness, like in my arugula or watercress, a pleasant thing.

    And I've always enjoyed organ meats as well, although they're so hard to find these days I rarely make them anymore. Years ago you could find them easily, even here in the US, even if they were "controversial".

    1. Hi Frank, thanks for listening and for sharing your thoughts! The podcast will continue, but it might expand a bit and go in different directions as well. I have a very ambitious idea that I'm working on! 🙂 Meanwhile, however – stay tuned for a special episode going online shortly.

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