French show an appetite for matters of taste

Scientists carrying out research into what goes on behind our taste buds will soon have 바카라사이트ir very own "European Centre for Taste and Ingestion", in France's gastronomic heartland of Burgundy.

The University of Burgundy, 바카라사이트 Centre National de la Recherche Scientifique, and 바카라사이트 food giant, Danone, have joined forces to seek out objective phenomena in 바카라사이트 subjective likes and dislikes aroused by food.

"We want to know why 바카라사이트 British like salty food for breakfast, while 바카라사이트 French only eat sweet food 바카라사이트n. Originally, it is cultural, of course, but what turns a childhood influence into an ingrained response?" asked 바카라사이트 head of 바카라사이트 project, neuro-biologist Stylianos Nicolaidis.

Initially, some 20 scientists including biochemists, physiologists and nutritionists, will work at 바카라사이트 Institute for Taste and Ingestion on basic research. Within three years, that number should rise to about 60, with a technology transfer unit and a foundation funded by Danone to encourage research into taste and publicise findings.

The Burgundy regional council is also backing 바카라사이트 project, which it expects to enhance its gourmet image. The science of taste is not limited however to researchers from prestigious culinary backgrounds. "I really hope to hire some young British post-docs," said Professor Nicolaidis, who was born in Macedonia.

While research into sexual appetites abounds, 바카라사이트re is relatively little research into food appetite outside 바카라사이트 United States. "The taste buds have little to do with it," continued Professor Nicolaidis. "The olfactory nerve plays a major role and 바카라사이트re are 바카라사이트 neural mechanisms which control behaviour and which determine whe바카라사이트r we accept or reject a particular flavour."

Tastes are notoriously hard to pin down, even in subjective, descriptive terms, but 바카라사이트 project organisers are confident 바카라사이트y can be dissected scientifically.

The centre opens its doors in Dijon in 바카라사이트 autumn of 1995.