tag:blogger.com,1999:blog-3920853279904580146.post4485589364810558516..comments2023-08-21T03:19:17.378-07:00Comments on The Mycelial Network: Brussels SproutsPaulhttp://www.blogger.com/profile/14599182386756342225noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3920853279904580146.post-64962413006472575522010-04-06T19:51:48.598-07:002010-04-06T19:51:48.598-07:00i just realized that my comment to this post was p...i just realized that my comment to this post was placed in the comment section of the "chris jordon exhibit". *whoopsies!* <br /><br />anywoo, its there~ lot's of gardening thangs :)upalahttps://www.blogger.com/profile/10354735076056890315noreply@blogger.comtag:blogger.com,1999:blog-3920853279904580146.post-73361018686758415492010-04-06T05:58:10.525-07:002010-04-06T05:58:10.525-07:00I haven't had a chance to really look into thi...I haven't had a chance to really look into this yet but here's my educated guess: There are two things I can think of that really influence our perceptions of foods besides taste, the smell and the texture. Most of taste is, in fact, smell so there could be something there. However with a food like cucumber which (at least to me) doesn't have much of a taste or smell it could have something purely to do with texture. Do you dislike other foods with similar textures?Paulhttps://www.blogger.com/profile/14599182386756342225noreply@blogger.comtag:blogger.com,1999:blog-3920853279904580146.post-73757795798101343282010-04-02T11:00:05.698-07:002010-04-02T11:00:05.698-07:00This would of course be a much more official and i...This would of course be a much more official and intriguing comment if I could remember any of the specific details. Whenever visiting Boston's Museum of Science, I spend much of my time in the room devoted to evolutionary biology. I have even asked someone who works there for the PTC-covered paper; as it turns out, it tastes like paper to me. I guess that's why I can handle broccoli and Brussels sprouts.<br /><br />However, once when there a woman informed me that they have been able to track PTC tasters through race, and peoples who more recently in history would have to use their tastebuds for survival passed on the genetic qualities for tasting PTC longer than other people of other races or ethnicities. So now, apparently something like 97% of people of American Indian descent can taste PTC, versus some minuscule percentage for other backgrounds.<br /><br />Like I said, the numbers would make a much more compelling argument. Still, it was very interesting.<br /><br />This may be unrelated and considering I have asked you many questions, do not feel pressured to answer anytime soon; however, I cannot taste the bitter PTC, yet I have always been a somewhat finicky eater. Much of the dislikes I had as a child I have grown out of, but there are some tastes that other people perceive as mild that I absolutely cannot stand, for example, cucumbers. If I can't blame my pickiness on PTC, what else could it be?khttps://www.blogger.com/profile/00093821970943391245noreply@blogger.com