“Element Electron Configuration Taste Traits” was the topic of an earlier blog post.
Here I present: Jean Brillat-Savarin, “The Physiology of Taste”, 1825 was a foundational text on the topic of tasting.
This book presented the four basic tastes commonly assumed today. Jean Brillat-Savarin gave us “sweet “, “sour”, “salty” & “bitter” as the basic tastes.
The book remains to this day a basic reference.
In Japanese cookery the “umami” taste is added to the basic four tastes.
In India cookery the “pungent” & “astringent” tastes are added to the four basic tastes.
All culinary traditions however, use sweet “, “sour”, “salty” & “batter” as the basic tastes.
