Olfactory sensing account for most of the food flavor.
Different noses for different mice and men
Lactase versus amylase, in human evolution
A new paper just out in Nature Genetics gives us another example. In this work, researchers found that groups that tended to eat more starch had more amylase in their spit. This makes some sense as amylase is the protein that breaks down starch into sugars we can use.
Archaeology: The milk revolution
When a single genetic mutation first let ancient Europeans drink milk, it set the stage for a continental upheaval. http://www.nature.com/news/archaeology-the-milk-revolution-1.13471
Alcohol consumption in Eastern Asia
Caffeine and human genetics
The genes identified were CYP1A2 (Cytochrome P450 1A2), which has previously been implicated in the metabolism of caffeine, and AHR, involved in the regulation of CYP1A2. Individuals with the highest-consumption genotype for either gene consumed ~40 mg more caffeine than those with the lowest-consumption genotype, equivalent to the amount of 1/3 cup of caffeinated coffee, or 1 can of cola.
Calorie restriction, red wine, and longevity
Calorie restriction, telomere length and
Human microbiome and food
Taste receptor and SNP
How do we taste food?
Humans only recognize five tastes, but we can recognize thousands of smells. It is the way the brain puts together the tastes with the smells, temperature and mouth feel that creates our perception of "flavor". As much as 85% of the perception of taste comes from the sense of smell
https://www.youtube.com/watch?v=zXG6cQMb2L0 Taste perception 3D animation
https://www.youtube.com/watch?v=NmqLZd7s9qw Ordor perception, 3D animationSense of taste and smell
https://www.youtube.com/watch?v=N42c52lCQNc A very nice summary video
Tofu in China
http://www.nature.com/nature/journal/v490/n7421/fig_tab/nature11532_F4.htmlChopsticks versus forks
Tea and buddhism