"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-04-2006, 11:47 PM   #1
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Taste vs flavor - the Diff

Most people use both words interchangeably. But there's a basic difference. Simply put, we taste with our mouths but distinguish flavors with our nose.

Skeptical? Just pinch your nose when tasting apple puree and onion puree by turns. You probably can't tell the difference until you release your nostrils.

This is because flavor is registered by the olfactory bulb behind the nose and info is passed on to the brain. Pinching the nostrils denies air to the olfactory bulb and therefore blocks any information.

The olfactory bulb can distinguish between thousands of different flavors but the mouth can only distinguish five tastes (sweet, sour, salty, bitter, and 'umami'). Umami ('delicious' in Japanese) is the savoury taste abundantly present in mushrooms, seaweed, fish, marmite, and other substances. Umami is the taste of MSG.

(The above was paraphrased and summarised from my readings. Thought it interesting enough to share with you. )

__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 12-05-2006, 01:10 AM   #2
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
So that's why people hold their noses when they have to eat something unpleasant or take medication. I just thought it was drama!
__________________

__________________
StirBlue is offline   Reply With Quote
Old 12-06-2006, 11:04 AM   #3
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I picked up "Land of Plenty" by Fuchsia Dunlop last year and it's absolutely amazing. She was the first foreigner to be admitted to the cooking school in Chengdu, and her book is the best I've found on Sichuan cuisine. It's amazing how detailed the Chinese are on the definitions of flavor, taste, and texture. Actually having different words for various degrees and types of crispy/crunch such as that of a blanched green bean, fried batter, or crackling skin of a duck.

I haven't cooked much out of it yet (hopefully I'll get to it in a year or two), but I have an immense amount of respect for Sichuan cuisine - on the same level as French.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-06-2006, 02:37 PM   #4
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Alls I know is taste is what they say I don't got none of.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.