![]() ![]() ![]() For example, Horace Fletcher tried to popularize food chewing in order to improve nutrient absorption and reduce food consumption a century ago. Chewing is so vital to eating that humans are conditioned to associate chewing with pleasure.įood culture is deeply ingrained, but sometimes people try to change food culture for the better. It requires the cooperation of many different parts, including the jaw muscles, tongue and soft palate. The act of chewing is rarely studied and more complex than it appears. Most people don’t have the ability to analyze smells, so sensory consultants help food producers identify scents that appeal to their customers while not repelling them.ĭog food producers use canine tasters because dogs are more sensitive than humans and can detect flavors that human noses cannot. Our sense of taste is closely linked to our emotions. It explores an intricate system full of self-balancing processes that work together for digestion. ![]() Mary Roach’s book, Gulp: Adventures on the Alimentary Canal (2013), takes readers on a journey from the moment food enters our body to its final destination. ![]()
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