The tongue recognizes five basic tastes: sweet, salty, sour, bitter, and umami—a savory aspect associated with meat and mushrooms. But the taste you actually experience isn’t that simple. In recent years, a growing number of studies have shown that taste can be influenced by a host of surprising factors.
People praise food with a descriptive name more than the same food with a lackluster name. For example: “Succulent Italian Seafood Filet” versus “Seafood Filet.”
Spoons made from copper or zinc enhance a food’s apparent saltiness. Researchers suggest further study into how this could help people eat less salt.
Warm beer tastes more bitter, cold ham tastes saltier, and bacon beer? Tastes horrible*.
Forty-eight percent of participants thought soda in a blue glass was more thirst-quenching than in other colors, likely because they associated blue with cold.