Search results for " Taste"
showing 10 items of 104 documents
French artistic furniture (1850-1900)
2010
International audience; Publication du mémoire de DEA "Fabricants d'ameublement d'art à la veille de la Belle Epoque : Henry Dasson, Alfred Beurdeley, Paul-Charles Sormani, Joseph-Emmanuel Zwiener, les Millet", présenté à l'Université Paris IV Sorbonne sous la direction de Bruno Foucart et de Thibaut Wolvesperges.
Functional roles of the sweet taste receptor in oral and extraoral tissues
2014
International audience; Purpose of review: This review summarizes and discusses the current knowledge about the physiological roles of the sweet taste receptor in oral and extraoral tissues. Recent findings: The expression of a functional sweet taste receptor has been reported in numerous extragustatory tissues, including the gut, pancreas, bladder, brain and, more recently, bone and adipose tissues. In the gut, this receptor has been suggested to be involved in luminal glucose sensing, the release of some satiety hormones, the expression of glucose transporters, and the maintenance of glucose homeostasis. More recently, the sweet taste receptor was proposed to regulate adipogenesis and bon…
What makes us like music?
2009
Why do we like the music we like and why do different people like different kinds of music? Existing models try to explain music preference as an interplay of musical features, the characteristics of the listener, and the listening context. Hereby, they refer to short-term preference decisions for a given piece of music rather than to the question why we listen to music at all and why we select a particular musical style. In this paper, it is hypothesized that the motivation for music listening and the liking for a particular kind of music depend on the functions that this music can fulfill for the listener. Thus, the relative contribution of these functions to the development of music pref…
Musical identities in action:Embodied, situated, and dynamic
2022
This article provides a critical overview of musical identities as a research topic. A broad distinction between identities in music (IIM) and music in identities (MII) highlights how musical engagement is central to identity construction. These concepts are integrated with recent advances in psychological theory derived from enactive cognition (4E cognition) to propose a new framework for understanding musical identities, Musical Identities in Action (MIIA). This framework foregrounds musical identities as dynamic (constantly evolving, dialogical, and actively performed), embodied (shaped by how music is physically expressed and experienced), and situated (emergent from interaction with s…
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?
2019
Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…
Les saveurs peuvent-elles nous renseigner sur le contenu en nutriments des aliments ?
2019
Taste of Fat and Obesity: Different Hypotheses and Our Point of View
2022
Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of th…
Salivary lipolytic activity seems to modulate the basal free fatty acid concentration in human saliva
2017
The perception of fat is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste perception is supported by the discovery of fatty acid receptors in the tongue papillae. However, dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. In this context, the literature often mentioned the necessity and efficiency of a salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. We made a complementary hypothesis in which salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in saliva. To test t…
Forme della cucina siciliana. Esercizi di semiotica del gusto
2020
Sarde a beccafico, cuscus, minestra di tenerumi, caponata, pasta alla Norma, pasta con le sarde, involtini di carne, cassate e cannoli, fritture varie: ecco i più tipici piatti della tradizione gastonomica siciliana, stereotipi alimentari tanto amati sia dai turisti sia dai siciliani doc. Ma cosa rende così apprezzate queste pietanze? E, soprattutto, cosa fa sì che siano diventate fra le più rappresentative della cucina – e in generale della cultura – siciliana? Se la tradizione è un’innovazione riuscita, un’invenzione efficace, questo volume prova a spiegare, con gli strumenti della semiotica, attraverso quali dispositivi antropologici, discorsivi e testuali sia nata – e soprattutto si sia…
Sweet drink exposure and liking for sweet taste in school-age children
2015
Sweet drink exposure and liking for sweet taste in school-age children. 39. annual meeting of the british feeding and drinking group