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Subject:
From:
Kim Collison <[log in to unmask]>
Reply To:
Informal Science Education Network <[log in to unmask]>
Date:
Fri, 14 Mar 2008 13:46:48 -0500
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ISEN-ASTC-L is a service of the Association of Science-Technology Centers
Incorporated, a worldwide network of science museums and related institutions.
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I'm the same with liver and onions...

Another K

-----Original Message-----
From: Informal Science Education Network [mailto:[log in to unmask]] On Behalf Of Karen
Sent: Friday, March 14, 2008 11:16 AM
To: [log in to unmask]
Subject: smell bad taste good

ISEN-ASTC-L is a service of the Association of Science-Technology Centers
Incorporated, a worldwide network of science museums and related institutions.
*****************************************************************************

Hi Alissa - I'm curious if you've tried the reverse at all, ie: Smells
good, tastes bad. I still can't resist licking spilled vanilla extract
off my fingers even though I know it tastes awful.

K
------------------------------

Date:    Wed, 12 Mar 2008 11:52:54 -0400
From:    "Daniels, Alissa" <[log in to unmask]>
Subject: smell bad taste good

Hey all.

Here's an earth-shatteringly not-of-great-importance but still
interesting question:

We were planning out some activities for our Sense of Smell Day next
month, and one of my coworkers suggested we have durian fruit
available. I'm not familiar with it, but apparently it smells awful
(like pig s**t, according to one well known description) but it tastes
great. It got me wondering about other foods like that (some cheeses
come to mind).

If smell contributes something like 75% of the flavor experience when
you eat something, how can something that smells so awful still manage
to be tasty? Thoughts?

bringing you the Big Questions, as always,
AD
aka SLOB (the Smell Lady of Boston--thanks, Jonah!)

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