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Quote by Bee Wilson

“Already, by thirteen weeks, the taste buds are mature. A thirteen-week-old foetus weighs maybe an ounce, with no fat under the skin, no air in the lungs. Yet already they can not only swallow but taste, and these sips of fluid leave memories.”

Quote by Bee Wilson

Book:First Bite: How We Learn to Eat
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First Bite: How We Learn to Eat

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Bee Wilson

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“Registering different flavours is one of the main ways that our bodies interact with the world around us. Amazingly enough, the human olfactory bulb is the only part of the central nervous system that is directly exposed to our environment, through the nasal cavity. Our other senses - sight, sound and touch - need to travel on a complicated journey via nerves along the spinal cord up to the brain. Smell and flavour, by contrast, surge direct from plate to nose.”

FoodEatingFood WritingFlavour
Book:First Bite: How We Learn to Eat
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“Flavour is not actually in food, any more than redness is in a rose or yellow in the sun. It is a fabrication of our brains and for each taste we create a mental ‘flavour image’, in the same way that we develop a memory bank of the faces of people we know. The difference is that whereas faces fade when you haven’t seen them in a while, flavours and smells have a way of lodging themselves in indelibly.”

FoodEatingFood WritingFlavour
Book:First Bite: How We Learn to Eat
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“The experience of tasting food is far more multi-sensory than is the case with hearing, sight or touch, which is why it requires the most sophisticated part of our brain to process it. In fact, eating is influenced by hearing, sight or touch, as well as flavour: we prefer apples that crunch loudly, steaks that look blood-red, sauces so smooth they seem to caress the inside of our throats.”

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Book:First Bite: How We Learn to Eat
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