Conceptualizing taste: Food, culture and celebrities

Conceptualizing knowledge culture

The purpose of this article is to explore a concept of knowledge culture. The discussion addresses theoretical foundations of this concept: concepts of theoretical and practitioner knowledge, knowledge management processes, knowledge technologies and systems, different organizational cultures and their corresponding kinds of knowledge, and brief evidence of exemplary knowledge management. A def...

Trade and Food Security: Conceptualizing the Linkages

Taste preferences and food intake.

Sensory responses to the taste, smell, and texture of foods help determine food preferences and eating habits. However, sensory responses alone do not predict food consumption. The view that a "sweet tooth" leads to obesity through excess sugar consumption is overly narrow. In reality, there are multiple links between taste perceptions, taste preferences, food preferences, and food choices and ...

Taste Recognition: Food for Thought

The ability to identify food that is nutrient-rich and avoid toxic substances is essential for an animal's survival. Although olfaction and vision contribute to food detection, the gustatory system acts as a final checkpoint control for food acceptance or rejection behavior. Recent studies with model organisms such as mice and Drosophila have identified candidate taste receptors and examined th...

Early Taste Experiences and Later Food Choices

BACKGROUND Nutrition in early life is increasingly considered to be an important factor influencing later health. Food preferences are formed in infancy, are tracked into childhood and beyond, and complementary feeding practices are crucial to prevent obesity later in life. METHODS Through a literature search strategy, we have investigated the role of breastfeeding, of complementary feeding, ...