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Old 02-05-2010, 10:28 PM   #21
Arctic Wolf
Connoisseur's Cabinet Member
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Join Date: Apr 2009
Location: Edmonton Alberta
Posts: 917

Originally Posted by forrest View Post
Arctic, i think you may be on to an interesting discovery!
i am sure us 'warm dwellers' could easily get on the "i love that stuff- you must be crazy" train, but seeing the care, diligence and attention you put into your 'appreciation' (code for boozing!!!) and the fact that you are a charming, affable, learned individual-- who i am proud to call my friend-- i am deeply interested in some 'further' research. . .

This makes wonderful scientific sense... So your summer write ups are planned! Re-taste the ones you have received with 'lack-luster'. i'll be honest, you may be on to a discovery of monumental proportions, and i am seriously intrigued!
Forrest, based upon your interest, I'll leave the library research to you, and I'll do the field research. Then we can publish our findings jointly on our blogs this summer. (IE..I'll drink lots of rum and you hide out in libraries and such digging up the scientific papers and doing the real reseaerch.)

Just another observation on the climate and taste bud notion. One affect I've heard that climate has on physiology is the thickening of blood in cold climates. Persons who live in cold climates who move down to warm climates must get used to the new heat levels, and their bodies do this by adjusting the levels of all kinds of stuff in the blood which I am told has the effect of thinning the blood.

Now taste is complicated. We are dealing with minute amounts of chemical solution interacting in delicate ways with the chemistry of the receptors on the tongue. I think it is not a stretch to assume that with differing levels of potassium ions and stuff like that in the blood, the taste receptors might also be affected.
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