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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-SE_REG_12-S_SEMI05@acfchefs.org
DTSTAMP:20120203T101011Z
DTSTART:20120220T144500
DTEND:20120220T154500
SUMMARY:ACF The Science of Tasting & Smelling: How We Sense What We Eat
LOCATION:Winston-Salem Marriott, Winston Salem, NC
DESCRIPTION:The chemical senses, taste, smell and chemesthesis, play an important role in the appreciation of the food we eat. Taste receptors in the mouth respond to chemicals dissolved in liquids leading to salty, sour, sweet, bitter and umami (savory) sensations. Olfactory receptors in the nose respond to thousands of volatile chemicals dissolved in air that come from the external world and oral cavity. Chemesthetic receptors in the nose, mouth, and eyes respond to irritating chemicals such as capsaicin and allyl isothiocyante, which are found in chili peppers and wasabi, respectively. Taken together, activation of all these receptors contribute to the flavor of food. Dr. Silver  will explain how these fascinating receptors work as he discusses the science of how we taste and smell.  \n  Presented by: Dr. Wayne Silver, Biology Department at Wake Forest University \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 24, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=SE_REG_12 for updates.
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