Over the course of the semester, I have become more and more impressed with the complexity of the human sensory systems. Probably the most interesting sense to learn about has been gustation, or taste. I thought it was interesting that taste is so unique, in that it sends its neural message over two cranial nerves (instead of just one, like vision, hearing, and smell). I also thought it was interesting to learn that when we perceive a sensation of spiciness in food, it is actually due to the tongue’s receptors detection of capsaicin, which signals pain. So, it seems that when my best friend Rachel pours tabasco sauce on everything imaginable (including waffles), she is actually just putting herself in a painful situation! Another aspect of taste that I had never really thought about before, is the fact that satiety is food-specific. This explains why, after eating a giant basket of greasy French fries at Noshville, I have no trouble immediately downing a chocolate milkshake.
Last summer, I tried to take up cooking as a hobby. I realized that it’s perfectly easy to follow instructions of a recipe, but without a recipe, it’s very difficult to successfully play with the specific flavors in every food. Cooking with this kind of intention requires knowledge of taste suppression, where one taste is toned-down by another one.
In conclusion of this blog, I would like to say that this class has given me a huge appreciation for the systems that govern human perception. Many weeks, I came back from class to tell my roommate about topics we discussed, and how astonishing the complexity of perception is. I have really enjoyed this class, and hope I can learn more about perception in my future classes. Thank you, Professor Boucher!

