Flavors of mood
Neurogastronomy suggests that flavor starts in our brain with odor ‘images’ that our memories of tastes. During the process of smelling and tasting, our mind creates a map of the unique combination of flavor molecules. Several areas of our brain access this map, including the parts that deal with emotions, sight, smell, touch, taste, and the processes that tell us when we’re hungry and thirsty.Even if customers can’t currently enjoy the gastronomy of their favorite eating-out places, you can still harness the power of flavor to improve their state of mind.For more visit here مزاج. . We know, though, that experiences with foods and drinks are about more than smell and taste. Gastrophysics emerged to teach us how health, moods, and beliefs affect reactions to flavors. Texture, appearance, the color of a serving dish or glass, price, and even background music and lighting may lead people to think differently about the taste of a food or beverage. Gastrophysics helps explain why it’s di