ReThinking The science of taste and smell with Rachel Herz
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Jul 22, 2025 
Rachel Herz, a neuroscientist from Brown University, dives into the fascinating worlds of taste and smell. She uncovers the science behind 'super tasters' and how genetics shapes our food preferences. Listeners learn about the emotional weight of smells and how scent influences memories and relationships. The conversation further explores the cultural and biological factors that make each person's sensory experience unique. Herz also touches on the challenges of discussing sensitive topics like body odor, weaving together insights with humor and relatability.
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Evolution Shapes Taste Preferences
- Humans are evolutionarily wired to dislike bitter tastes as they signal toxins, and to enjoy sweet tastes as they indicate energy-rich carbohydrates.
- Our taste receptors include multiple bitter receptors to protect us from harmful ingestion.
Non-tasters Can Excel as Chefs
- Non-tasters have fewer taste buds, causing less intense taste perception and broader flavor tolerance.
- Some renowned chefs are non-tasters, allowing them to better understand varied customer palates and innovate daring combinations.
Supertasting Impacts Health Choices
- Supertasting influences health behaviors; non-tasters more often become heavy smokers or drinkers due to bitterness tolerance.
- Supertasters may avoid beneficial bitter foods and overuse salt, increasing some health risks like colon cancer and hypertension.
