April 2, 2013
The Physiology Of Taste Is All About Flavor
from Chef Greg Allen Taylor
We are all aware of the five basic tastes: sour, bitter, salty, sweet and umami. But, what does taste really mean for your diners and menu planning? Have you ever thought about how we taste and experience flavor? Or how to create big and bold flavor components of various world cuisines? Have you ever discussed the building blocks of flavor?
If you would like the answers to these questions, please join me at the ACF Western Regional Conference on April 13th in Coeur d’Alene, Idaho. At 4:15 pm, I will present a seminar on How We Taste What We Eat: The Physiology of Taste. For an hour we will dive into the world of flavor and develop an understanding as to how and why we taste and build flavors the way we do.
See you there!
Chef Greg Taylor