The Australian food spread developed by Cyril Percy Callister is considered an acquired taste based on what sense?
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Acquired taste An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. In the case of food and drink, this may be due to a strong odor (such as stinky tofu, Gefilte fish, durian, hákarl, black salt, nattō, stinking toe, asafoetida, surströmming, or certain types of cheese), taste (alcoholic beverages, Vegemite or Marmite, bitter teas, salty liquorice, malt bread, unsweetened chocolate, sushi, garnatálg), or appearance. Acquired taste may also refer to aesthetic tastes, such as taste in music, other forms of art, or in beauty.
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Vegemite Vegemite ( ) is a thick, black Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Percy Callister in Melbourne, Victoria in 1922. The Vegemite brand was owned by Mondelez International, but was acquired by the Australian Bega Cheese group following an agreement in January 2017.
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Taste (TV series) Taste is a cookery television program which first aired in the United Kingdom on Sky One in 2005. The show had 65 60-minute-long episodes (45 minutes without adverts) since October 2005 and is presented by Beverley Turner.
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Empirical evidence Empirical evidence, also known as sensory experience, is the knowledge received by means of the senses, particularly by observation and experimentation. The term comes from the Greek word for experience, ἐμπειρία ("empeiría").
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Soviet cuisine Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, and Austro-Hungarian cuisines. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya.
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Shelford's law of tolerance Shelford's law of tolerance is a principle developed by American zoologist Victor Ernest Shelford in 1911. It states that an organism's success is based on a complex set of conditions and that each organism has a certain minimum, maximum, and optimum environmental factor or combination of factors that determine success.
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Australian Total Diet Survey The Australian Total Diet Survey, formerly known as the Australian Market Basket Survey, is a comprehensive assessment of consumers' dietary exposure (intake) to pesticide residues, contaminants and other substances.
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Mere-exposure effect The mere-exposure effect is a psychological phenomenon by which people tend to develop a preference for things merely because they are familiar with them. In social psychology, this effect is sometimes called the familiarity principle. The effect has been demonstrated with many kinds of things, including words, Chinese characters, paintings, pictures of faces, geometric figures, and sounds. In studies of interpersonal attraction, the more often a person is seen by someone, the more pleasing and likeable that person appears to be.
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Umami Umami ( ), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty.
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Nectar Nectar is a sugar-rich liquid produced by plants in glands called nectaries, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists, which in turn provide antiherbivore protection. Common nectar-consuming pollinators include mosquitoes, hoverflies, wasps, bees, butterflies and moths, hummingbirds, and bats. Nectar plays an important role in the foraging economics and overall evolution of nectar-eating species; for example, nectar and its properties are responsible for the differential evolution of the African honey bee, "A. m. scutellata" and the western honey bee.
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Hong Kong cuisine Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the ), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"".
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Tongue map The tongue map or taste map or tongue taste or map map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled for each taste. Although widely taught in schools, this was scientifically disproven by later research; all taste sensations come from all regions of the tongue, although different parts are more sensitive to certain tastes.
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Boerewors Boerewors (] ) a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words "boer" ("farmer") and "wors" ("sausage"). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any "mechanically recovered" meat (meat derived through a process where meat and bone are mechanically separated).
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Peak–end rule The peak–end rule is a psychological heuristic in which people judge an experience largely based on how they felt at its peak (i.e., its most intense point) and at its end, rather than based on the total sum or average of every moment of the experience. The effect occurs regardless of whether the experience is pleasant or unpleasant. According to the heuristic, other information aside from that of the peak and end of the experience is not lost, but it is not used. This includes net pleasantness or unpleasantness and how long the experience lasted. The peak–end rule is thereby a specific form of the more general extension neglect and duration neglect.
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Shanghai cuisine Shanghai cuisine (上海菜), also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine () which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours.
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Australian cuisine "Australian cuisine" refers to the cuisine of Australia and its indigenous and colonial societies. Indigenous Australians have occupied Australia for some 40,000 to 60,000 years, during which they developed a unique hunter-gatherer diet, known as "bush tucker", drawn from regional Australian flora and fauna—such as the kangaroo. Australia was, from 1788 to 1900, a collection of British colonies in which culinary tastes were strongly influenced by British and Irish migrants - and agricultural products such as beef cattle, sheep and wheat became staples in the Australian diet. Post-war Australia's multicultural immigration program lead to a diversification of the cuisine of Australia, particularly under the influence of Mediterranean and East Asian Australians.
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Australian paradox The Australian Paradox is a term coined in 2011 to describe what its proponents claim are diverging trends in sugar consumption and obesity rates in Australia. The term was first used in a 2011 study published in "Nutrients" by Jennie Brand-Miller, in which she and co-author Alan Barclay reported that, in Australia, "a substantial decline in refined sugars intake [occurred] over the same timeframe that obesity has increased." The "paradox" in its name refers to the fact that sugar consumption is often considered (for example by Robert Lustig) to be a significant contributor to rising obesity rates, and because ecological studies in the United States have found a positive relationship between sugar consumption and obesity prevalence.
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Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula; an historically isolated rural area which developed self-sufficiency in food production. See "Cuisine of Gower".
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Hyperesthesia Hyperesthesia (or hyperaesthesia) is a condition that involves an abnormal increase in sensitivity to stimuli of the sense. "When a non-noxious stimulus causes the sensation of pain the area will be termed hyperaesthetic". Stimuli of the senses can include sound that one hears, foods that one tastes, textures that one feels, and so forth. Increased touch sensitivity is referred to as "tactile hyperesthesia", and increased sound sensitivity is called "auditory hyperesthesia". Tactile hyperesthesia may be a common symptom of many neurologic disorders such as herpes zoster, peripheral neuropathy and radiculopathies. In 1979, and then in 1994, Merskey, Bogduk, Noordenbos, Devor and others (a subcommittee of International Association for the Study of Pain) proposed, instead of hyperaestheia, the concept of allodynia, meaning "other pain", defined as a pain resulting from a stimulus that does not normally provoke pain.
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Dietary indiscretion Dietary indiscretion is the tendency of certain animal of eating unusual items. These are frequently relatively small items not encountered in a natural habitat and thus sampled because of mistaken identity, a familiar flavor, or simple curiosity. This includes modern manufactured items such as shiny metal foil or plastic objects, as well as foods harmful to health. Domesticated animals such as dogs and goats, and even circus animals like Ostriches are even more prone to the effect due to their contact with people. The dietary indiscretion of fish, especially Sharks, may occur when the mouth is the major organ of detection and processing.
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Tirokafteri Ktipiti (Greek: χτυπητή ); (Ktee-pee-tee), also known as Tirokafteri in some regions (Greek: τυροκαυτερή ); (Teer-oh-kaaf-tehr-ee); is a cheese spread from Greece. The preparation of the dish may vary from region to region, but ingredients most commonly include feta cheese (sometimes combined with one or more other types of soft, white cheeses), hot peppers (such as red cherry pepper), roasted peppers, olive oil, lemon juice, garlic, yogurt, or oregano. It is commonly eaten as part of a "mezze" platter, or by itself, with slices of warm pita bread. The dish has a spicy, salty taste, with mellow undertones of olive oil.
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Hedonic hunger Although hunger may arise from energy or nutrient deficits, as would be expected in the set-point theories of hunger and eating, hunger may arise more commonly from anticipated pleasure of eating, consistent with the positive-incentive perspective. Gramlich distinguished the overeating responses to these stimuli as homeostatic hyperphagia and hedonic hyperphagia respectively. Accordingly, hunger and eating are subject to feedback control from homeostatic, hedonic, and cognitive processes. Although these mechanisms interplay and overlap to some extent, they can nonetheless be individually separated. Thus, the positive-incentive perspective suggests that eating is similar to sexual behavior: humans engage in sexual behavior, not because of an internal deficit, but because they have evolved in a way that makes them crave it. High calorie foods have had intrinsic reward value throughout evolution. The presence of desirable (or "hedonic") food, or the mere anticipation of it, makes one hungry. The psychological effects of hedonic hunger may be the appetitive equivalent of hedonically-driven activities such as recreational drug use and compulsive gambling. Susceptibility to food cues can lead to overeating in a society of readily available calorie dense, inexpensive foods. Such hedonistic eating overrides the body's ability to regulate consumption with satiety.