Assignment Problem: I believe that a chef's pallet is usually a little vaster than the common person due to their experience with different foods and their knowledge of items that can be consumed and paired with items that we would never think of when cooking our own meals. The sense of taste is useful for a chef because they are able to determine whether the pairings of food they are making is something pleasurable that can be consumed by consumers such as in restaurants. However it is also important for chefs to understand that food items and their taste are not solely based on the sweet or bitter taste on the tongue but it also is based on its aroma. A combination of this is what gives the food item its flavor. This aroma can be released before eating a food item or when it is in a person's mouth which at point of swallowing enters the nasal cavities. There is no way to avoid foods aroma. I'm sure it is difficult for a chef to acknowledge the differences in taste from person to person due to the items that come into affect. It is important to know that flavor can also contain temperature of food and texture depending on what the food is and whether or not it is dry or wet. It is my own experience that many people must smell food items before ingesting them and if the item does not smell appealing won't ingest the food, proving that taste buds alone are not the only way to provide a sense of taste. It is also important for chefs to keep things such as trigeminal sence. In mind because this is what measures the intensity of irritant food, such as spicy items and alcohol. This is something to keep in mind when creating dishes that require either of these items as not everybody can take alcohol and spicy food the same way. It is also helpful to keep in mind that a visual is one of the first things to be noticed if a food looks appetizing people will be more inclined to want to try it. I assume this is the reason why chefs "dress up "their dishes with garnishments and bright color items whether it is the food source or a garnish.
How would you respond to this?
Yantis, S., Abrams, R. A. (2018). Sensory and perception. (2nd ed.). Worth Publishers