Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Tongue and Taste Buds00:49

The Tongue and Taste Buds

The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Seasoning of Wood01:15

Seasoning of Wood

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
Dietary Connections01:23

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Investigating Communication Support Strategies as 'Micro-Interventions': A Conceptual-Methodological Framework Applying Realist Evaluation and Relevance Theory.

International journal of language & communication disorders·2026
Same author

Editorial: Relevance in mind.

Frontiers in psychology·2023
Same author

The rise of affectivism.

Nature human behaviour·2021
Same author

Mutual (Mis)understanding: Reframing Autistic Pragmatic "Impairments" Using Relevance Theory.

Frontiers in psychology·2021
Same author

Antimicrobial Photodynamic Therapy with Functionalized Fullerenes: Quantitative Structure-activity Relationships.

Journal of nanomedicine & nanotechnology·2011
Same author

Intraperitoneal photodynamic therapy mediated by a fullerene in a mouse model of abdominal dissemination of colon adenocarcinoma.

Nanomedicine : nanotechnology, biology, and medicine·2011
Same journal

Community Health Research, Restaurants, and Adjusting amid Uncertainty.

Gastronomica : the journal of food and culture·2021
Same journal

Jean-Louis Vignes: California's forgotten winemaker.

Gastronomica : the journal of food and culture·2011
Same journal

To market, to market!: Riding shotgun with the tomato man.

Gastronomica : the journal of food and culture·2011
Same journal

Between plenty and poverty foraging in the Salento with Patience Gray.

Gastronomica : the journal of food and culture·2011
Same journal

The struggle for Sunday lunch: gastropolitics in the life of Nelson Mandela.

Gastronomica : the journal of food and culture·2011
Same journal

High-end dining in the nineteenth-century United States.

Gastronomica : the journal of food and culture·2011
See all related articles

Related Experiment Video

Updated: Jun 1, 2026

The Attentional Set Shifting Task: A Measure of Cognitive Flexibility in Mice
09:15

The Attentional Set Shifting Task: A Measure of Cognitive Flexibility in Mice

Published on: February 4, 2015

Recipes: beyond the words.

Tim Wharton

    Gastronomica : the Journal of Food and Culture
    |May 20, 2011
    PubMed
    Summary
    This summary is machine-generated.

    This study analyzes linguistic pragmatics in food writing, revealing that effective recipes evoke imagery and emotions beyond mere instructions. Understanding these linguistic nuances enhances the reader's experience.

    More Related Videos

    The Deese-Roediger-McDermott (DRM) Task: A Simple Cognitive Paradigm to Investigate False Memories in the Laboratory
    07:26

    The Deese-Roediger-McDermott (DRM) Task: A Simple Cognitive Paradigm to Investigate False Memories in the Laboratory

    Published on: January 31, 2017

    Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach
    10:18

    Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach

    Published on: November 21, 2023

    Related Experiment Videos

    Last Updated: Jun 1, 2026

    The Attentional Set Shifting Task: A Measure of Cognitive Flexibility in Mice
    09:15

    The Attentional Set Shifting Task: A Measure of Cognitive Flexibility in Mice

    Published on: February 4, 2015

    The Deese-Roediger-McDermott (DRM) Task: A Simple Cognitive Paradigm to Investigate False Memories in the Laboratory
    07:26

    The Deese-Roediger-McDermott (DRM) Task: A Simple Cognitive Paradigm to Investigate False Memories in the Laboratory

    Published on: January 31, 2017

    Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach
    10:18

    Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach

    Published on: November 21, 2023

    Area of Science:

    • Linguistics
    • Pragmatics
    • Food Studies

    Background:

    • Explores the linguistic discourse of recipes and food writing.
    • Focuses on pragmatic elements within culinary texts.
    • Examines the structure and function of recipe discourse.

    Observation:

    • Best food writing transcends literal instructions.
    • Effective recipes create sensory experiences and emotional connections.
    • Linguistic structures in recipes contribute to their evocative power.

    Findings:

    • Culinary texts utilize pragmatic strategies to convey moods and feelings.
    • The evocative quality of food writing relies on more than just explicit wording.
    • Analysis of authors like Elizabeth David and Edouard de Pomaine illustrates these principles.

    Implications:

    • Provides a framework for analyzing the artistry of food writing.
    • Enhances understanding of how language shapes culinary experiences.
    • Offers insights for writers aiming to create more immersive food narratives.