[Sca-cooks] 5th Taste?

[Carol Eskesen Smith]

Allso tannic acid?  The "dry" effect along with acid?

Regards,
Brekke
(very happy gramma, of a kid with EXCELLENT lungs - which he exercised fully 
ALL last night!)


>From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] 5th Taste?
>Date: Tue, 14 Sep 2004 06:02:49 -0400
>
>Also sprach <kingstaste at mindspring.com>:
>>I recall hearing recently that researchers had identified a 5th separate
>>taste - and I believe it was acrid.  (This in addition to sweet - tip of 
>>the
>>tongue, salty - middle tongue, sour - sides of the tongue, and bitter - 
>>back
>>of the tongue).
>>Does anyone else remember this?  When I brought this up in training, I was
>>then asked for examples of acrid tastes, and couldn't come up with any.
>>What say all of you?
>>Christianna
>>(Mad Scientist in Training - this is for a class about Taste)
>
>Could that be something like astringent? In which case I'd think of raw 
>rhubarb, unripe persimmons, etc.
>
>Adamantius
>
>--
>  "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>	-- Susan Sheybani, assistant to Bush campaign spokesman Terry Holt, 
>07/29/04
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