QUEST- Science of Taste

Science of Taste

Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.

Related Links:
Producer’s Notes: The Science Of Taste

Web Extra: City Egg, Country Egg

Is there a difference in taste between eggs gathered right from the farm and ones bought at the supermarket? Sebastian Nava, Research Assistant at the Culinary Institute of America, Greystone, presents his ongoing study of store-bought eggs and their country cousins.

QUEST: Science of Taste & City Egg, Country Egg 28 April,2010Wendy Goodfriend


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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