Month: September 2022

SIXTH TASTE? "But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami. people usually can't even describe what a solution with pure fatty acids tastes like. "They'll say they know it's different from water, but they don't know why ... We don't have any vocabulary to describe the sensation." " https://lnkd.in/eQy2TqQ View in LinkedIn

SIXTH DEBATE. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color ... It changes our basic understanding of what taste is." https://lnkd.in/eQy2TqQ View in LinkedIn

CUTLERY AFFECTS FOOD CONSUMPTION. "Consumption behaviours can change with the shape of the glass, the size of the plateware, and the size of the cutlery with which a person eats." http://link.springer.com/article/10.1186/2044-7248-2-21/fulltext.html View in LinkedIn

GLASS SHAPE AFFECTS WINE. "Different glass shapes and temperatures can bring out completely different bouquets and finishes from the same wine." http://www.scientificamerican.com/article/wine-snobs-are-right-glass-shape-does-affect-flavor/ View in LinkedIn

THE HUMAN FOOD EXPERIENCE. Basic tastes include: sweet, sour, salty, bitter, umami. Subsets of taste: spicy, astringent. Flavors include: fullness, thickness, aroma. Palatability factors: texture, temperature, glossiness, shape, sound. Acceptability factors include: environment, culture, and mood, a complex menu. Next weekend, the molecular basis of taste. https://lnkd.in/eDzcgnY View in LinkedIn

ENHANCED HUMAN FUNCTIONALITY. "Artificial organs, wetware implants, and cyborg augmentations are allowing us new freedoms and control over the structure and function of our bodies." http://www.iftf.org/our-work/people-technology/technology-horizons/when-everything-is-programmable/when-everything-is-programmable-forecast-and-technology-cards/ View in LinkedIn

"SIMULATION recreates and represents the key characteristics or behaviors of a real system, in an artificial environment. As simulations become more advanced and simple to create, they will transform how we interact with our world, conduct business, and make life decisions." http://www.iftf.org/our-work/people-technology/technology-horizons/when-everything-is-programmable/when-everything-is-programmable-forecast-and-technology-cards/ View in LinkedIn

DIGITAL SENSES. "Sensory data interfaces translate analog human senses into digital information. These technologies can substitute one sense for another–reproducing “sight” through taste or touch, for example." http://www.iftf.org/our-work/people-technology/technology-horizons/when-everything-is-programmable/when-everything-is-programmable-forecast-and-technology-cards/ View in LinkedIn

SIXTH SENSE. "In the tactile world, we use our five senses to take in information about our environment and respond to it ... But a lot of the information that helps us understand and respond to the world doesn’t come from these senses. Instead, it comes from computers and the internet. Maes’ goal is to harness computers to feed us information in an organic fashion, like our existing senses." https://lnkd.in/eXwwSz6 View in LinkedIn

HAPTIC WEB. "Today it’s keyboards and mice, but I expect interactions, conversational interactions, gestural interactions to be normal . . . including the possibility of haptic interactions – touch. Not just touch screens, but the ability to remotely interact with things." (Vint Cerf, Father of the Internet, September 4, 2008). http://www.immersion.com/docs/harnessing-human-touch.pdf View in LinkedIn