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Taste - the senses - Stamp Booklet

Stamp Booklet
GBP £8.11
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Technical details
  • 05.08.2017
  • Cecile Gambini
  • Heliogravure
  • 28 x 24 mm
  • 8.76€
About Taste - the senses

Booklet of 12 postage stamps at the price of the green letter for France and for a weight up to 20g. Apply tariffs based on weight of shipments


Taste is the sense by which we perceive, thanks to taste buds, the flavors acid, salty, sweet, bitter. The umami, semi-sweet, semi-salty flavor, which comes from an amino acid, glutamate, is very well known to asians.Other sensations are felt like the piquant side of pepper, spices, ginger, pepper; The harsh or astringent side of over-infused tea or tannic wine, the sparkling side of sparkling water, the refreshing side of menthol.

What we call 'taste' is a true sensory adventure that has many facets. Indeed, in the sense of taste are linked the senses of sight and smell ... and even touch. Thus, the appearance, the colors, the smell, the texture, the crunchiness, the temperature of the food ... participate in the appreciation of these.

The aroma is perceptible through the nose when the food is in the mouth. Cheeses, for example, have aromas of fresh milk or cooked milk, whey, fruity aromas of hazelnut, chestnut, currant, blackberry, ... aromas of celery, mushroom, woods, aromas of flowers , Etc. The same applies to honey, wine, etc. The flavors are linked to the environment, to the place of manufacture, to the container in which the food is stored ....It is also necessary to say that everyone does not feel the same thing while eating a food. Because taste also has a fundamental individual component: from a biological and anatomical point of view, each person has perceptual thresholds that are specific to him; Taste also depends on familiarity with food. This is largely influenced by origins and culture.

Finally, if it is possible to close the subject, the taste arouses emotions. An emotional part of the brain, the amygdala, is stimulated by the sense of taste. In relishing a food, memories come to mind ... Proust had emphasized this with his text on the famous "Madeleine". ER