So, on my journey to taste things more completely, it makes sense to find out who is professionally and personally interested in this topic. When approaching research projects, I always start with the premise that someone has written a PhD thesis on the topic: first find what's out there. There must be an enormous amount of research on this topic; since I can't find it perhaps it's just not aimed at a general/foodie audience?
Several groups come to mind initially:
- medical professionals who deal with the senses, especially doctors and researchers who study and treat the loss or diminution of taste and smell
- chefs and food professionals, both teaching chefs and those who are exploring new tastes and techniques, such as the molecular or modernist chefs
- food scientists who are involved in developing and testing food products, particularly sensory professionals who have constructs and standardized testing procedures to understand what consumers can discern and what they enjoy
- farmers, beekeepers, livestock breeders, spice brokers and everyone else at the beginning of the food supply chain. Or for that matter, anyone at any point in the chain whose business it is to discern small differences among foods.
These folks ought to have some answers for us foodies - how can we experience our food more completely?
Image: graur razvan ionut
http://www.freedigitalphotos.net/images/view_photog.php?photogid=987
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