I’ll be the first to admit that I have a slight obsession with food and the thought of Masterchef Australia being back on TV makes my loins tingle. Good food makes me happy and apparently, it makes judge Matt Preston even happier. If you’ve never seen the show before, the guy has about seven double chins, which is probably some sort of consequence from years of over-indulging on cake and chocolate. Let’s assume for the moment that Matt Preston did get fat from cake and chocolate and not from, say, greasy chips and burgers. Because thats a nice segway for me to mention that WE LOVE SWEET FOOD!
The tongue, the most sensual part of your body, has five taste buds: sweet, salty, sour, bitter and umami (kinda meaty taste). Sweet foods are the most loved because we have this natural lust for them. Those five food senses are the body’s way of recognising what foods are healthy and what foods are potentially toxic. In the days before Coles and Woolworths, when we couldn’t just buy food and instead had to like forage and shit, we had to rely on our taste buds to determine which foods were safe to eat. Is that berry edible? Or will it give me the trots? Sweet foods generally indicated non-trotty food, while bitter foods almost certainly gave the runs. For this reason, we all have a pre-disposed want for sweet foods. You only have to look at the fat, screaming child at any supermarket that points and yells for a Mars Bar for further proof.
It’s also the reason why we have acquired tastes. Liking bitter things like coffee and wine is developed as we get older. We realise that they’re actually safe and contain amazing things like caffeine and alcohol. We begin to appreciate them for their other flavours and textures instead of that initial bitterness.
Matt Preston has clearly chosen to embrace all aspects of sugary lust and maybe I should too. I mean, Matt Preston gorges cake and Masterchef is popular. So maybe if I start obsessively eating cake, The Other Side of Science will be popular too!
Good idea? Let me know by leaving a comment below. Or, if you’ve got anything else to say or ask, I’d love to hear it too.