The author lays out her position at the start of the book when she
states that she longed to read a straightforward book written for a lay
person that could teach how to taste food without first having to teach
the science. Consistent with this objective, complex terms that might
prove difficult for a lay audience to understand, such as orthonasal and
retronasal olfaction, are cleverly simplified as 'nose-smelling' and
'mouth-smelling', respectively. Stuckey also strenuously objects to
the label 'supertaster'. This is the term used to describe those
individuals (approximately one quarter to one third of the population)
who exhibit an increased sensitivity to certain tastes (especially
bitter tastes) and textures of food.
1. Stuckey's main motivation for writing the book was to
A. expose the inside workings of the food industry.
B. explain what taste involves without too much theory.
C. describe how taste preferences have changed.
D. demonstrate the importance of 'supertasters' in flavour research.