By: Sarah Lehrich Why is cilantro so controversial? Why do we seek out unhealthy food? Students at Governor’s School East sought answers to these questions, on Wednesday, June 28th, when they gathered (virtually, of course) to listen to Dr. Rob Dunn, professor of applied ecology at NC State University. On the way to their Area I classrooms, some students pondered how applied ecology would relate to their own interests, some wondered if they would fall asleep, while others simply bustled to arrive on time. Many of us expected a lecture on an obscure, unfamiliar area of ecology, but we soon found out that he would be covering a topic as close to us as Belk Dining Hall: deliciousness. Although “deliciousness” seems self-explanatory and simple at first glance, Dr. Dunn revealed its intricacies in what defines flavor, its rich evolutionary background, and its interdisciplinary connections.
First of all, what is flavor? Dr. Dunn defines flavor not only by taste, but also by a dish’s aroma, mouthfeel, and chemesthesis. In terms of aroma, we finally received an explanation as to why, as children, we held our noses shut when eating food we didn’t like. This phenomena is due to the fact that smell and taste are intertwined: in addition to orthonasal smell (normal smell up the nose), we experience retronasal smell (smells wafting up from inside the mouth). The influence of mouthfeel was illustrated in mentioning that avocados are still around because both dinosaurs and humans enjoyed the texture of them. Chemesthesis (sensitivity of the tongue to certain chemicals) is the scientific term for the heat of pepper on your tongue and the coolness of peppermint in your breath. Even taste isn’t as simple as sweet, sour, or bitter. Dr. Dunn explained the mysterious taste of umami, a “savory” taste found in mushrooms, tomatoes, meat, and other nitrogen-heavy foods. There’s a reason why humans are attracted to umami: we have evolved to be drawn to nitrogen to make proteins. Along the way, Dr. Dunn revealed that his favorite taste was kokumi, a controversial 6th taste for fattiness that comes from other sources besides actual fat. Who wouldn’t love eating greasy bacon without the calories? Furthermore, you are not the only one who would choose a sugary cookie over a healthy apple. Dr. Dunn demonstrated that in the natural world, the desire for delicious foods often overpowers the need for healthier foods. “Deliciousness over nutritiousness” is displayed in the behavior of chimpanzees bringing sugar cane, even when so much sugar could be detrimental to their health. The desire for delicious food has even been the source of ingenious innovations, from the human refrigerator to the tool use of chimpanzees. In keeping with the interdisciplinary nature of his studies, Dr. Dunn sprinkled his scientific work with references to various pieces of art and literature. Visual Art students recognized the Still Life with Plums by Jean-Siméon Chardin, and English students passionate about poetry were elated to see To a Poor Old Woman by William Carlos Williams. These allusions served not only to emphasize the significance of deliciousness, but also to connect his topics to students passionate about art and writing. Dr. Dunn also reminded us how interdisciplinary science can be by describing his journeys around the world to try new foods, interact with those of different cultures, and research. Additionally, Dunn emphasized that new scientific discoveries are often closer than we realize. For example, the flavor “sour” is one that scientists are still working to understand; it is currently unclear what the function of sour taste is, and how our taste receptors register this flavor. The concepts of this simple question are ones we experience daily: why do we enjoy Sour Patch Kids so much? As a Natural Science student, the idea that scientific discovery can be so accessible is a hopeful sentiment to me. Often, science can seem remote and esoteric, but it is important to remember that even a high school student can contribute to the ever growing body of scientific research. Dr. Dunn also left students with insightful advice on their future career and educational endeavours. Most importantly, Dunn described how essential the continuation of interdisciplinary learning is. He stressed the idea that students need not to commit to a single future path, but should instead keep an open mind in their academic pursuits. Dunn boldly told students to “play pretend” when making career plans, a new approach that students, including myself, appreciated. This sentiment was in line with Dunn’s personal experience, as he began college with a plan to study economics, but swiftly found interests in new areas. Dunn also stressed that the environment found at Governor’s School is another pathway to finding topics and ideas that intrigue and captivate us. As students at Governor’s School, we must commit to learning, to finding our passions, and to the interdisciplinary. Learning is perpetual. Comments are closed.
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