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Better read "The Stinky Cheese Man" for sure. Interesting that
strong cheeses mellow a bit when they are heated. I'm thinking of a
Swiss cheese called raclette, which I can't abide cold and raw. It's
used by heating the surface (in front of a roaring fire or with an
electric raclette cooker) and scraping off the melted cheese onto
potatoes or another bland food. I think it loses some ammonia, and
the warm goo is splendid. Mmmmm, getting hungry. I think Jahrlsburg
is better in a melted state too. Enough.
I planned events for a very early Sense of Smell Day in 1995, and it
was a splendid event. I've still got the T-shirt. Jane
>ISEN-ASTC-L is a service of the Association of Science-Technology Centers
>Incorporated, a worldwide network of science museums and related institutions.
>*****************************************************************************
>
>I'm not necessarily going to have a "smell bad taste good" food on
>hand. I'm just curious about the physiology behind it. If so much of
>what you taste really depends on what you smell, how can we have
>these foods that smell so foul but smell so good. (according to
>some...I still say those stinky cheeses are nasty....)
>
>AD
>
>-----Original Message-----
>From: Informal Science Education Network
>[mailto:[log in to unmask]]On Behalf Of Peter A Anderson
>Sent: Wednesday, March 12, 2008 11:44 PM
>To: [log in to unmask]
>Subject: Re: 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.
>*****************************************************************************
>
>Alissa,
>
>I don't thimk you have to go so far as durian fruit for a stinky
>taste-good.
>
>How about Limburger or Leiderkranz cheeses?
>
>Peter Anderson
>
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www.scienceoutsidethebox.com [updated 24 Feb 08] 651-357-3316
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