by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : April 2017
Taste is a direct sense: You can’t taste the vegetables in your garden from the porch. The veggie has to go into your mouth. Adults generally restrict tasting to the food they eat, but infants will put almost anything in their mouths. Taste is obviously an important tool of learning, one that we have to restrict for the child’s own safety. The tongue can identify five basic taste groups: sweet, salty, bitter, sour, and savory. Other tastes that we can identify include metallic, watery, and fatty. Because of an intimate connec- tion between smell and taste, when we smell a pie cooking in the oven, we can almost taste it. The texture of food has more to do with the sense of touch on our lips and in our mouths than with our taste buds. So our experience of taste actually combines several senses. Taste Life Wake up your taste buds with these two exercises 1 Slowly eat four very differ- ent foods, such as a nut, a noodle, a piece of lettuce, and a spoonful of ice cream. Close your eyes, if you like. Try to discriminate the textures as well as the taste. Can you separate the smell from the taste? Or do you have a unified experience of tasting something, combining these senses? taste DID YOU KNOW? Our language around taste is exceptionally diverse, perhaps because we have five distinct taste groups. Most taste buds are on your tongue, but some are in the back of your throat, on your epiglottis (that flap of cartilage in the mouth at the back of the tongue), your nose and sinuses, all the way down the throat to the upper part of the esophagus. VARIETY IS THE SPICE OF LIFE THE SENSE LEXICON MY MOOD HAS SOURED WORTH YOUR SALT THE BITTER TASTE OF DEFEAT We usually think of “flavor” as a product of our taste buds. In truth, many flavors arise from a unique blend of smell and taste through chemosensation—a fancy word for our body’s ability to synthesize chemicals into specific smells and tastes. These sensations begin when molecules are released by various substances, which stimulate special nerve cells in the nose, mouth, or throat. Olfactory (smell nerve) cells are stimulated by the odors around us, while gustatory (taste nerve) cells react to food or drink mixed with saliva. These cells transmit messages to the brain via the olfactory and gustatory nerves, and from there our brains identify flavors. SAVOR THE MOMENT 2 With an attitude of mindful- ness and appreciation, go to a wine tasting, to an olive oil store, or to a tea or coffee shop. Sample and savor the wine, the olive oil, or the tea. Or host your own mindful tasting par ty. WHAT'S IN A FLAVOR? IN POOR TASTE Want more sense practices? Embark on a sense adventure! See page 84. April 2017 mindful 45 discovery