The color of the food really makes a difference. The violet blue of the pansy petals, the black-brown of the bitter chocolate and the brown-white mixed shade of something unknown which later turns out be dried worms provide a beautiful contrast to the soft yellow of the mustard.
These reactions, however, also led him directly to the question: What exactly is taste? Working with Professor Dr. They will work on their project with 23 non-experts. They are to play an important role in developing the project, and answering the question of what taste is and how it can be researched. What is taste and how do we experience it? We talk of six types of taste: sweet, salty, sour, bitter, savory and fat. These help explain why one person likes to drink a cola with their fillet of pike and another revolts at the very idea.
Efforts to encourage sustainable and healthy ways of eating often attempt to influence our choices through standards or incentives or by appealing to our common sense. Or else they try to trick us by nudging us in a particular direction. More recent practical and ethnographically based research has however shown that the sensual experience of eating is so complex that it is perceived differently in every situation.
Research also clearly shows that our taste habits change, that how we enjoy something is learned and is something we can shape and influence.
This is something we see in music lovers or wine drinkers who try out new things and train their capacity to enjoy new experiences. The researchers would like to make use of the potential this offers. And what if this led to the development of a broader food trend? Perhaps there is a possibility to organize the politics of sustainability in such a way to encourage research into new ways of experiencing taste, rather than simply marking food with a a red, yellow, or green sticker?
