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Are flavors and speaking dialects similar to each other?


It’s interesting to know that where we are born not only makes clear how we speak but how we taste our food and drink.

The taste preferences of the UK’s major regions have been scrutinized by Professor Andy Taylor, an expert in taste technology at The University of Nottingham and Greg Tucker a prominent food psychologist.

Professor Taylor of the Flavor Research Group mentioned: “Taste is determined by our genetic make-up and affected by our upbringing and experience with tastes and flavours. Just as with spoken dialects, where accent is placed on different syllables and vowel formations, people from different areas have expanded enhanced sensitivities to specific taste sensation and look for foods that trigger these.”

The Flavor Research Group in the School of Biosciences goes through the link between the flavor in a food and the way it is sensed when we digest the food.  This consists of chemical, physical, psychological, sensory and brain imaging researches.

Professor Taylor and Greg Tucker were highly interested in the improvement our taste preferences. Greg Tucker, from the Marketing Clinic, conducted a fully detailed program of face-to-face interviews as well as consulting the company’s database made up of over ten thousand interviews on numerous food and drink studies.  Together they analyzed the data as well.

The research, commissioned by Costa Coffee, justified that each area in the UK has its own unique ‘Taste Dialect’ of flavours and textures which have been formed by culture, geography and the environment. They altogether form what we eat and drink.