Taste

Aradhna Krishna

Chapter Chapter 5 in Customer Sense, 2013, pp 103-126 from Palgrave Macmillan

Abstract: Abstract Think about your favorite restaurant. Now imagine your favorite dish from that restaurant. What is it that makes that particular meal so appealing? Many people would answer with something akin to “the taste of the food.” But what exactly does taste mean in that context? Are they talking about the exact combination of sweetness, bitterness, saltiness, sourness, and the amount of umami that are in the dish? Probably not—they are using taste to refer to a combination of all of their senses that, in this case, is very pleasant. In all likelihood, the dish has an aroma and a look people find appealing. Even other factors, such as the price, the location of the restaurant, and the interior decor of the establishment, can make a difference. This would seem to suggest that taste as we know it is less of a sense by itself and more of an amalgamation of all our senses.

Keywords: Potato Chip; Olfactory Mucosa; Taste Perception; Umami Taste; Jelly Bean (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:pal:palchp:978-1-137-34605-6_5

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DOI: 10.1057/9781137346056_5

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