{"id":240,"date":"2013-06-08T20:57:45","date_gmt":"2013-06-08T20:57:45","guid":{"rendered":"http:\/\/nordicfoodlab.org\/a-physiology-of-taste-a-podcast\/"},"modified":"2022-02-17T22:15:24","modified_gmt":"2022-02-17T22:15:24","slug":"a-physiology-of-taste-a-podcast","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2013\/06\/a-physiology-of-taste-a-podcast\/","title":{"rendered":"A Physiology of Taste: a podcast"},"content":{"rendered":"\n<p>posted by Ana Caballero<\/p>\n\n\n\n<p>Our second monthly talk \u2013 this time, on taste. As before, we took a live recording then adapted and condensed it into a streamlined version. This talk is all about the weird and wonderful tongue, following a discussion with Ben on chemical, physical, biological and evolutionary aspects of taste.<\/p>\n\n\n\n<p>Bonus: towards the end lies a fun detour into some philosophical history on the subject, and an idea about&nbsp;<em>aroma<\/em>&nbsp;you might find interesting&#8230; &nbsp; As before, looking forward to your thoughts.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"447\" height=\"603\" src=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_158_Image_0001.jpg\" alt=\"\" class=\"wp-image-2169\" srcset=\"https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_158_Image_0001.jpg 447w, https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2022\/02\/Nordic_Lab_FINAL_2020_Page_158_Image_0001-222x300.jpg 222w\" sizes=\"(max-width: 447px) 100vw, 447px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>posted by Ana Caballero Our second monthly talk \u2013 this time, on taste. As before, we took a live recording then adapted and condensed it into a streamlined version. This talk is all about the weird and wonderful tongue, following a discussion with Ben on chemical, physical, biological and evolutionary aspects of taste. Bonus: towards the end lies a fun detour into some philosophical history on the subject, and an idea about&nbsp;aroma&nbsp;you might find interesting&#8230; &nbsp; As before, looking forward to your thoughts.&nbsp;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>posted by Ana Caballero Our second monthly talk \u2013 this time, on taste. As before, we took a live recording then adapted and condensed it into a streamlined version. This talk is all about the weird and wonderful tongue, following a discussion with Ben on chemical, physical, biological and evolutionary aspects of taste. Bonus: towards the end lies a fun detour into some philosophical history on the subject, and an idea about&nbsp;aroma&nbsp;you might find interesting&#8230; &nbsp; As before, looking forward to your thoughts.&nbsp;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/240"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=240"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/240\/revisions"}],"predecessor-version":[{"id":2170,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/240\/revisions\/2170"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}