Taste

In his book on the ecology of perception (An Immense World: How Animal Senses Reveal the Hidden, 2022), science writer Ed Yong emphasizes the simplicity of taste. He writes: “Taste, then, is the simpler sense. As we've seen, smell covers a practically infinite selection of molecules with an indescribably vast range of characteristics, which the nervous system represents through a combinatorial code so fiendish that scientists have barely begun to crack it. Taste, by contrast, boils down to just five basic qualities in humans — salt, sweet, bitter, sour, and umami (savory) — and perhaps a few more in other animals, which are detected through a small number of receptors. And while smell can be put to complex uses — navigating the open oceans, finding prey, and coordinating herds or colonies — taste is almost always used to make binary decisions about food. Yes or no? Good or bad? Consume or spit? It's ironic that we associate taste with connoisseurship, subtlety and fine discrimination when it is among the coarsest of senses.”