Chapter 6: Food and our Senses
- Page ID
- 72670
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- 6.1: Food Selection
- A lot goes into the how and why for why we choose the foods that we choose.
- 6.2: Taste and Smell
- Taste, also called gustation, and smell, also called olfaction, are the most interconnected senses in that both involve molecules of the stimulus entering the body and bonding to receptors. Smell lets an animal sense the presence of food or other animals—whether potential mates, predators, or prey—or other chemicals in the environment that can impact their survival. Similarly, the sense of taste allows animals to discriminate between types of foods.
Thumbnail: Man tasting red wine with friends. (Public Domain; Jira via RawPixel)