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The Davidson Institute on Taste and Smell
Description
The senses of smell and taste work in tandem to help us identify nourishment and alert us to potential dangers, yet the connection between them is far deeper than we might imagine. Learn about the physiology of the taste buds and how scent molecules shape our culinary experiences and influence the brain. Discover why everything feels bland when we have a cold, and explore the intricate biological bond that defines our perception of flavor.
Original title
מכון דוידסון בקטע של: טעם וריח
חוש הריח וחוש הטעם פועלים יחד במטרה לסייע לנו לזהות מזון ולהתריע מפני סכנות, אך הקשר ביניהם עמוק הרבה יותר ממה שנדמה לנו. למדו על הפיזיולוגיה של הפקעיות בפה ועל האופן שבו מולקולות ריח משפיעות על החוויה הקולינרית שלנו ועל המוח, וגלו מדוע הכל מרגיש תפל כשאנחנו מצוננים.
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