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taste
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Brillat Savarin seems to have a very direct approach in determining the best ways to attain the most flavor with your senses. His writing can be confusing at times but highly acceptable in the terms of his opinion of our sensation of taste. Savarin has three complete principles laid down to analyze our sensation of taste. He holds for certainty that taste gives rise to sensations of three distinct orders. First is direct sensation, second complete sensation, and third reflex sensation. Direct sensation as Savarin describes it is the first perception arising out of the immediate action of the organs of the mouth, while the substance to be tasted is still at rest on the fore part of the tongue. In other words what we perceive as our first reaction to tasting a piece of food. The complete sensation as Savarin describes it is composed of the first perception and the impression which follows when the food leaves its first position and passes to the back of the mouth, assailing the whole organ with its taste and perfume. Lastly, Savarin describes Reflex sensation as being the judgement passed by the brain upon the impression transmitted to it by the organ. Basically the whole impression of taste for that object. Savarin used the example of a man eating a peach, and how he goes through all these principles to achieve the end result; delicious! He states that it is not until the man swallows that he is able to pass judgement upon his experience. But, I’ve noticed that when we taste a piece of food today, we place it in our mouth, chew it a bit, and cast judgement before we even swallow. Like “mmm this is good” of simply gross. We do not seem to appreciate the full taste of the foods we eat today.
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