新西兰论文没过：如何鉴定美食

新西兰论文没过：如何鉴定美食

当一个人品尝多种食物时，单凭食物的味道并不能使人欣赏它的美学。要理解这一点，请考虑在主要品尝器官中可获得的不同味觉感受。口感有甜、酸、咸、苦、香。每个品尝芽都能吸收并呈现给品尝者不同的感觉。人们通常认为，苦的味道在人的口腔后部，甜的味道存在于舌头前部。虽然品尝食物所产生的感觉会唤起人们对食物的感觉，但人们并不仅仅因为食物的味道而喜欢它。如果食物的味道很好，味道不好，那么品尝者仍然不会喜欢它(UNT, 2016)。同样的，在美食鉴赏家的批判性讨论中，食物在口中的感觉，食物的气味，食物的视觉呈现，以及更多的引导人们去感知食物的美学。

新西兰论文没过：如何鉴定美食
仅凭对味觉的感官感受，并不能使人欣赏它的美学。想想小野次郎(Jiro Ono)在他的米其林(Michelin)餐厅品尝食物时营造的食物环境和氛围吧。它不仅是一个人能够欣赏的食物，也是环境。从顾客眼前准备芥末到寿司的精美包装，顾客(顾客)成为食物艺术体验的一部分，这都是一种艺术创作。味觉，如辣味或辣味，实际上是由食物中的某些元素引起的疼痛或热。例如，科学家已经确定，所谓的“辣”或“热”实际上是对味蕾神经发出的疼痛信号的一种解释。当一个人吃热的东西时，温度的感觉被传递，这是什么让人感觉味道。

新西兰论文没过：如何鉴定美食

When a person tastes a food variety, the taste of the food alone cannot make a person appreciate its aesthetics. To understand this, consider the different taste sensations that are available in the main tasting organ. The tasting sense is sweet, sour, salty bitter and savory. Every tasting bud is able to absorb and present a different sensation to the taster. It is usually held that the bitter taste is in the back of the person’s mouth and the sweet taste exists in the front of the tongue. While the sensation created by tasting the food evokes one to feel the food, the person does not like the food because of its taste alone. If the taste of the food was very good and the smell of the food was bad, then the taster would still not like the food (UNT, 2016). Similarly, as presented in critical discussions of food connoisseurs, the feeling of food in the mouth, the smell of the food, the visual presentation of the food and more lead one to perceive the aesthetics of the food.

新西兰论文没过：如何鉴定美食
The sensory perception of taste alone does not cause one to appreciate its aesthetics. Consider the food environment and ambience created in the case of tasting Jiro Ono’s food in his Michelin restaurant. It is not just the food that one is able to appreciate, it is also the ambience. From the preparation of the wasabi right before the eyes of the clientele to the delicate wrapping of the sushi, it is art work in the making as the customer (client) becomes part of the art experience in food. The sense of taste such as spicy or hot is actually pain or heat caused by some elements in the food. For instance, scientists have established that what is called as spicy or hot would actually be an interpretation of pain signals from the nerves in one’s taste buds. When a person eats something hot, then the temperature sensation is conveyed and this is what makes the person feel the taste.