By Kara Platoni
An award-winning journalist investigates how scientists and voters worldwide are re-tooling our senses—and what their discoveries are instructing us in regards to the nature and way forward for human conception
Read Online or Download We Have the Technology: How Biohackers, Foodies, Physicians, and Scientists Are Transforming Human Perception, One Sense at a Time PDF
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Additional info for We Have the Technology: How Biohackers, Foodies, Physicians, and Scientists Are Transforming Human Perception, One Sense at a Time
Sample text
The temperature inside the box is going up, a sign that the fermentation has begun. He’ll control the temperature carefully over the next three days to two weeks, using a silver insulation blanket and ports cut into the Styrofoam. The fermentation mostly makes the rice taste sweet, he says. He uses his long-handled spoon to put a bit in our hands. The grains have a satisfying chew, but still taste like ordinary steamed rice. “Not yet,” he murmurs thoughtfully. But it’s still early. “When it’s done it looks like a blossom, like a mold,” he says.
She argued that the then-four primaries were ill defined and limiting. Asking research subjects to sort their perceptions into four existing categories had created a “self-fulfilling prophecy,” she wrote, which crowded out the possibility of nonstandard answers. ” But, Tordoff asks, where do you draw the line? Remember those 20-plus bitter receptors, each sensitive to different compounds? “If you take the molecular biology approach that everything that has a receptor is actually a basic taste,” he asks, “are those 20 different bitter tastes?
In 2013, in collaboration with Dr. Mee-Ra Rhyu, a scientist at the Korea Food Research Institute, they tested to see if the twins could taste kokumi. As a Korean researcher, Rhyu has been interested in kokumi for more than a decade, and the idea intuitively makes sense to her. When you eat curry or your grandmother’s long-simmered stew, she writes, “you easily feel a rich taste 22 W E H AV E T H E T E C H N O L O G Y that includes deepness, complexity, mouthfulness, persistency, or thickness. ” Rhyu believes kokumi likely enhances basic tastes, but is not one itself.