Podcasts about gustatory

Merriam-Webster's Word of the Day for April 12, 2025 is: gustatory • GUSS-tuh-tor-ee • adjective Gustatory describes things that are related to or associated with eating or the sense of taste. // The deli has been widely praised for its astonishing variety of gustatory delights. See the entry > Examples: "For those who have never experienced the gustatory pleasure, these cream puffs consist of freshly baked pastry shells generously covered with powdered sugar and bloated with chilled vanilla pudding that has been pumped into them." — Carl Hamilton, The Cecil Whig (Elkton, Maryland), 12 Feb. 2025 Did you know? Gustatory is a member of a finite set of words that describe the senses with which we encounter our world, the other members being visual, aural, olfactory, and tactile. Like its peers, gustatory has its roots in Latin—in this case, the Latin word gustare, meaning "to taste." Gustare is a direct ancestor of gustatory, gustation, meaning "the act or sensation of tasting," and degustation, meaning "the action or an instance of tasting especially in a series of small portions." More distant relatives of gustare include choose and disgust.

In this episode, Hannah and Ann discuss the gustatory sense (taste), what it looks like to have a high and a low gustatory threshold, and what you can do to accommodate for kids with different gustatory processing needs to help them feel regulated. Give it a listen for a Taste of Gustatory! Watch the video of this podcast: https://youtu.be/CExliJqMP9Q Check out our blog on taste: https://www.littlelighthouse.org/supporting-sensory-needs-gustatory-taste-sensory-needs/ Every kid deserves a chance to be a kid. Little Light House provides tuition-free, Christian education and therapeutic services for children with special needs and their families. Learn more at https://www.littlelighthouse.org Be social with us! Facebook: https://www.facebook.com/llhtulsa Instagram: https://www.instagram.com/llhtulsa Donate: https://www.littlelighthouse.org/give-help Join THECREW: https://www.littlelighthouse.org/the-crew

Also known as Frey's syndrome.

Nicole and Jeff are back with another episode in their series on the sensory systems. Thanks for listening! Links Visit Playvolution HQ Check out Play Haven Share text and audio comments, or just come hang out at Play Haven Visit playvolutionhq.com/ccbag for cohost links, show archives, and more

Ep #241 - We all have our own unique way of picturing things in our minds. Hearing things in our head. Feeling things in our body. Our five senses send us information; our mind does what it is programmed to do with it. When a negative, undesirable thought triggers undesirable feelings, you have the power to shift and change these mental thoughts and feelings utilizing the submodalities of your modalities [modalities are your five senses in this discussion]. Let's discuss how to shift these negative thoughts into empowering thoughts so we can move through the undesirable feelings and stay on our path from sobriety to recovery. Modalities & Submodalities: Visual [sight] Black and White or Color? Near or Far? Bright or Dim? Associated/Dissociated? Focused or Defocused? Location? Size of Picture? Movie or Still? Framed or Panoramic? Auditory [sound] Location/Direction? Internal or External? Pitch? Tonality? Timbre? Kinesthetic [touch] Location?  Size/Shape/Color? Steady or Moving? Intensity? Olfactory [smell] Strength/Weakness? Pleasant/Pungent? Sweet/Musty/etc.? Gustatory [taste] Sweet? Salty? Umami? Bitter? Sour? Spoiled/Fresh? Just hit play and let's dive in with our open minds, hearts, and energies bringing everyone into the fold - you are in the right place, at the right time...right now. It is time. It has been time. To live is to shine. Step into the SUN. Stand up, step forward, raise your hand - it's your turn, head the call! ******************************************** I know you enjoy the show, so PLEASE SUBSCRIBE, RATE, AND REVIEW on your preferred streaming app or click this link to review on iTunes - Let's spread the word about our show TOGETHER!    Your simple action of rating and reviewing does wonders in helping others find the show.   Thank you so much for listening and being a part of my tribe and this wonderfully supportive community. Here's to being a part of ending the stigma, No longer are we living in the shadows - Anonymous no more!! ******************************************** CLICK HERE FOR ALL LINKS RELATED TO THE SHOW!!! ******************************************** Join the Tribe through The HUB:  https://www.jessemogle.com/thehub/ ******************************************** Check out my Store! It's like an inventory of things I sell!! The Jesse Mogle Store -  https://stan.store/jessemogle ******************************************** Wanna support me, my show, and my goal of reaching 1,117,117 humans seeking their way from the darkness into the light?!?! Buy me a coffee to keep me going or some gas for my work in the field -  http://buymeacoffee.com/jessemogle Be a Patron on Patreon!  https://www.patreon.com/jessemogle ******************************************** If you have questions you'd like addressed on the show, want to book me to speak at an event, want to have me as a guest on your show - or want to let me know a bit about you, your journey, and how my show has helped you…please contact me through any of the social media links below or via email.  ******************************************** Set up a complimentary 30-minute call with me: callcoachjesse.com Tik Tok: http://www.tiktok.com/@jessemogle Instagram: https://instagram.com/fromsobrietytorecovery Facebook: https://facebook.com/fromsobrietytorecovery Twitter: https://twitter.com/jessemogle LinkedIn: https://www.linkedin.com/in/jessemogle/ Email: sobriety@jessemogle.com Website: https://www.jessemogle.com From Sobriety to Recovery Podcast: https://www.jessemogle.comfromsobrietytorecovery/ College Success Habits Podcast: https://www.jessemogle.com/collegesuccesshabitspodcast/ ********************************************  Join the Tribe through The HUB: https://www.jessemogle.com/thehub/  ********************************************  

Anan Moran and Elor Arieli discuss their paper, “Distinct Progressions of Neuronal Activity Changes Underlie the Formation and Consolidation of a Gustatory Associative Memory,” published in Vol. 42, Issue 5 of JNeurosci, with Megan Sansevere from SfN's Journals' staff. Find the rest of the Spotlight collection here. With special guests: Anan Moran and Elor Arieli Hosted by: Megan Sansevere On Neuro Current, we delve into the stories and conversations surrounding research published in the journals of the Society for Neuroscience. Through its publications, JNeurosci, eNeuro, and the History of Neuroscience in Autobiography, SfN promotes discussion, debate, and reflection on the nature of scientific discovery, to advance the understanding of the brain and the nervous system.  Find out more about SfN and connect with us on Twitter, Instagram, and LinkedIn.

Gustatory sounds open this weeks' episode, Moose offers the greatest kindness and Producer Sara schools Kat on improv. Moose reveals her true character, the tattoo struggle is real and Professor Sara plays the perspective game. Producer Sara drops the mic, we reveal the ultimate cure and Kat gets stuck in a bag.Support the showVisit us on the Interwebs! Follow us on Instagram and Facebook! Support the show!

Old Sauternes, Rioja, Alsace, Bordeaux, and New Zealand Chardonnay. Excellent stuff check it out. Sign up at patreon.com/corktaint for even better stuff. Thanks guys tell your friends

“Let's take a closer look at all eight sensory systems… Visual input (sight): We see through our eyes. They take in rays of light that create tiny pictures on the back of our eyeball. Our brain interprets the signals it receives from the eyeball and tells us what we are looking at. Gustatory input (taste): Our taste cells react to food and beverages. They tell us about flavours, texture and temperature. They are clustered in the mouth, tongue and throat and receive five specific tastes – salty, sweet, bitter, sour and umani (savory). Tactile input (touch): Our tactile system helps us to understand the important sensations of pressure, texture, hot and cold, and pain. This includes discriminating between light touch and firm touch, and textures from dry to wet and messy. Our tactile system is also associated with bonding and relationships. Hearing input (auditory): We receive auditory input through our ears to gauge whether they are important or just part of our everyday, as well as where they come from, how close they are, and whether we've heard them before. Olfactory input (smell): The sensory receptors in our nose pick up information about the odours around us. They pass that information along a channel of nerves to the brain. The power of smell can be underestimated. It is strongly linked to emotion and memory (neurobiological) and therefore can trigger unexpected trauma reactions. Vestibular input (balance): These receptors are in the inner ear and stimulation occurs through any change in position, direction or movement of the head. Vestibular input contributes to our sense of body position in space, posture and muscle tone, the maintenance of a stable visual field, bilateral co-ordination, a sense of equilibrium/balance and gravitational awareness. Proprioceptive input (movement): This system is in our muscles, tendons, ligaments and joint receptors. It tells us where our body is in space and detects and controls force and pressure. It helps us to feel grounded and know where we are and what we are doing. Interoceptive input (internal): Sometimes called the hidden sense, the interoceptive system gives us the ability to feel what is happening inside our body. It plays a role in influencing emotions and sense of wellbeing and detects changes in our internal state. These include hunger and fullness, thirst, body temperature, heart and breathing rates, social touch, muscle tension, itch, nausea, sleepiness and more.” --- Send in a voice message: https://anchor.fm/antonio-myers4/message Support this podcast: https://anchor.fm/antonio-myers4/support

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2023.02.06.526681v1?rss=1 Authors: Bouaichi, C. G., Neese, C., Vincis, R. Abstract: Oral temperature is a sensory cue relevant to food preference and nutrition. However, the cortical computation involved in processing thermosensory information in behaving animals remains largely elusive. In this study, we investigate how orally-sourced thermal inputs are processed in the gustatory cortex (GC), a cortical region typically studied for its role in processing another intraoral sensory cue - taste. Therefore, we used fiber photometry and electrophysiology to record neural responses from the GC of male and female mice presented with different innocuous temperatures (14{degrees}, 25 {degrees}, and 36 {degrees},C) of deionized water. Our results demonstrate that GC neurons encode orally sourced thermal information in the absence of taste, at both the single neuron and population level. Analysis of thermal-evoked responses showed broadly tuned neurons that responded to temperature in a mostly monotonic manner. Furthermore, spatial location plays a minor role with regard to thermosensory activity; with the exception of the most ventral GC, neurons reliably respond to and encode thermal information across the dorso-ventral and anterior-posterior cortical axes. Finally, decoding analysis revealed a small ensemble of GC neurons rapidly and accurately discriminate thermal information after the fluid is in contact with the mouth, providing additional evidence of the GC's involvement in processing thermosensory information important for ingestive behaviors. Altogether, our data reveal details of the cortical code for the mammalian intraoral thermosensory system in behaving mice and pave the way for future investigations on the GC functions and its operational principles with respect to thermogustation. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC

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Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2022.12.08.519650v1?rss=1 Authors: Haley, M. S., Fontanini, A., Maffei, A. Abstract: In the rat primary gustatory cortex (GC), a subregion of the larger insular cortex, neurons display time-varying neural responses to gustatory stimuli. GC taste responses are dramatically reduced following inactivation of the gustatory thalamus, the parvicellular region of the ventral posteromedial thalamic nucleus (VPMpc). Pharmacological inactivation of VPMpc also has a profound effect on GC spontaneous activity. This indicates that the projection from VPMpc plays a crucial role in GC taste processing as well as in the control of its state. How VPMpc afferents engage GC circuits and drive neuronal ensembles to effectively code tastant identity, as well as modulate the overall state of the GC network, remains unclear. To investigate the synaptic properties and organization of VPMpc afferents in GC, we employed a circuit-breaking optogenetic approach, stimulating VPMpc terminal fields while performing whole-cell patch clamp recordings from GC neurons in rat acute slices. Informed by previous studies of thalamocortical inputs to other sensory cortices, we hypothesized that VPMpc-GC synapses have laminar- and cell-specific properties that gate sensory input, conferring computationally flexibility to how taste information is processed in GC. We found that VPMpc-GC synapses are strongly gated by the activity regime of VPMpc afferents, as well as by feedforward and feedback inhibition onto VPMpc terminals. These results provide novel insight into the circuit underpinning of GC responsiveness to incoming thalamocortical activity. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC

Adam Cox is joined by Chris Warner, from Gustatory, for National Coffee Week to discuss why coffee has become so popular in recent years. They talk about the best things about coffee, and why coffee may be getting more expensive, in addition to how Gustatory works.  https://www.gustatory.co/

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2022.09.12.507514v1?rss=1 Authors: Endo, H., Tsuneto, K., Yamagishi, T., Dingze, M., Ito, K., Nagata, S., Sato, R. Abstract: Herbivorous insects can identify their host plants by sensing plant secondary metabolites as chemical cues. We previously reported the two-factor host acceptance system of the silkworm Bombyx mori larvae. The chemosensory neurons in the maxillary palp (MP) of the larvae detect mulberry secondary metabolites, chlorogenic acid (CGA), and isoquercitrin (ISQ), with ultrahigh sensitivity, for host plant recognition and feeding initiation. Nevertheless, the molecular basis for the ultrasensitive sensing of these compounds remains unknown. In this study, we demonstrated that two gustatory receptors (Grs), BmGr6 and BmGr9, are responsible for sensing the mulberry compounds with attomolar sensitivity for host plant recognition by silkworm larvae. Calcium imaging assay using cultured cells expressing the silkworm putative sugar receptors (BmGr4-10) revealed that BmGr6 and BmGr9 serve as receptors for CGA and ISQ with attomolar sensitivity in human embryonic kidney 293T cells. CRISPR/Cas9-mediated knockout (KO) of BmGr6 and BmGr9 resulted in a low probability of making a test bite of the mulberry leaves, suggesting that they lost the ability to recognize host leaves specifically. Electrophysiological recordings showed that the loss of host recognition ability in the Gr-KO strains was due to a drastic decrease in MP sensitivity toward ISQ in BmGr6-KO larvae and toward CGA and ISQ in BmGr9-KO larvae. Our findings unraveled that the two Grs, which have been regarded as sugar receptors, are molecules responsible for detecting plant phenolics in host plant recognition. Copy rights belong to original authors. Visit the link for more info Podcast created by PaperPlayer

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2022.08.26.505475v1?rss=1 Authors: Dossat, A., Kokoska, M. M., Whitaker-Fornek, J., Kulkarni, A. S., Levitt, E. S., Wesson, D. W. Abstract: The gustatory region of the insular cortex (GC) processes taste information in manners important for taste-guided behaviors, including food intake itself. In addition to oral gustatory stimuli, GC activity is also influenced by physiological states including hunger. The specific cell-types and molecular mechanisms that afford with GC with such influences on food intake are unclear. Glucagon-like peptide 1 (GLP-1) is produced by neurons in the brain whereafter it can act upon GLP-1 receptor-expressing (GLP-1R+) neurons found in several brain regions. In these brain regions, GLP-1R agonism suppresses homeostatic food intake and dampens the hedonic value of food. Here, we report in mice of both sexes that cells within the GC express GLP-1R mRNA and further, by ex vivo brain slice recordings, that GC GLP-1R+ neurons are depolarized by the selective GLP-1R agonist, exendin-4 (Ex-4). Next we found that chemogenetic stimulation of GLP-1R+ neurons, and also pharmacological stimulation of GC-GLP-1Rs themselves, both reduced homeostatic food intake. When maintained on a high-fat diet, obese mice exhibited impaired food intake responses when Ex-4 was administered into the GC. Yet, when obese mice were switched to a low-fat diet, the effect of GC Ex-4 was restored, indicating that GC GLP-1R influences may depend upon palatability of the food. Together, these results provide evidence for a specific cell population in the GC which may hold roles in both homeostatic and hedonic food intake. Copy rights belong to original authors. Visit the link for more info Podcast created by PaperPlayer

In this week's episode I talk about a man named Henry Gray who has a condition called "lexical-gustatory synaesthesia. It blurs his senses, which means he can smell or taste a person's name. --- Support this podcast: https://anchor.fm/darren-manfield/support

In this episode we arrive at the last leg of our journey into Imagery in Poetry. We will be seeking to understand what is Gustatory and Organic imagery; how they help to improve a piece of writing and how they help the poet/writer to connect with their audience. The poem for today is called: Dreams in the Autumn and the word of the day is Delusion. I hope you enjoy or have enjoyed this episode. You are welcome to leave a message at duhfflow@gmail.com/a voice message at https://anchor.fm/duhfflow/message, and in season six the podcast will be renamed to duh fflow. Remember, Live to inspire! --- Send in a voice message: https://anchor.fm/duhfflow/message

In this episode, Dr. Snyder will continue discussing dealing with belief systems at the identity or values level and the rules of the mind. Want to know how to read the lines in the face? Dr. Snyder will demonstrate face reading and how the lines of our face are connected to emotions. He's also going to talk about the power of mastermind mentoring, and how you can join the program. Want to be transformed? Listen to this episode! You'll surely love it. Standout Quotes: ● “We close our eyes, we visualize, we remember what we saw during those states that we want to access, what we heard, what we tasted, what we smelled, and finally, what we felt. Now what you've done here is you've linked the imagination with the body, with the breath. The link between psyche and soma, the link between mind and body is the breath.” ● “Whatever comes up first is usually the most accurate and direct route to the problem.” ● “When the unconscious mind answers you, it will answer you nonverbally. Many times that answer will be a body feeling.” Key Takeaways: ● One of the fastest ways that we can synchronize everything together is by using the mind to generate a body feeling, turning that body feeling into a color, breathing the color, feeling the room, and feeling the rhythm and color through our body that saturates our grid with feelings that lead to an altered state. ● The moment your feelings change, you're in an altered state. The minute you point to where you feel it, you're in an altered state. All of these things are signs that you're in an altered state. Human beings are not in an altered state. That's one of the big delusions that we labor on. ● Every single thing we do starts with a body feeling. The difference is whether we're conscious of it or not. Every single emotional response that we have starts off with a kinesthetic body sensation. Episode Timeline: [1:24] Course for 90 days [2:40] Two components to being successful [8:07] Free VIP super ticket [13:59] The secret to Image Cycling [23:22] The holographic information processing network [31:35] Making changes [32:46] Gustatory [36:40] Dealing and dialoguing with the unconscious mind [38:12] The dynamics of an unconscious response [42:45] Six sense principles for dialoguing [48:01] The theory of constructing emotions [52:07] Somatic engagement [56:53] Somatic Bridge [1:04:16] Reprogramming the body mind [1:05:15] Somatic search engine concept [1:25:17] An exercise that comes in two parts Learn more about Dr. David Snyder at: Website: https://www.davidsnydernlp.com/ Phone: 858-282-4663

We've been learning a lot about wine tasting and how to do it. Now, let's finally put wine glass to lips!

In this episode of Academia Lite, Sean and Zak get into two thought-provoking papers: - A look at the attitudes some Korean university students have towards different accents in English. by Yoo, A. J. - A bad taste in the mouth: Gustatory disgust influences moral judgment. by Eskine, K. J., Kacinik, N. A., & Prinz, J. J. Examining the irregular, the surprising and the downright funny of each paper, there is something for the academic in all of us. Website: academialite.com Twitter: @academialite Facebook: Academia Lite Instagram: academialite Email: Hello@academialite.com Music by Softly Softly - https://open.spotify.com/artist/7x5ZnnlIGAtbRrlj2La2Yl?si=iuNAXt7c * Yoo, A. J. (2012). A look at the attitudes some Korean university students have towards different accents in English. Journal of International Education Research (JIER), 8(2), 155-164. https://clutejournals.com/index.php/JIER/article/view/6835 * Eskine, K. J., Kacinik, N. A., & Prinz, J. J. (2011). A bad taste in the mouth: Gustatory disgust influences moral judgment. Psychological science, 22(3), 295-299. https://journals.sagepub.com/doi/abs/10.1177/0956797611398497

Randy records from his parent's home in his hometown. Talks about enjoying the holidays. Admits that thinking about lemonade makes him sweat. Apparently it's called gustatory sweating. Look it up. Randy thinks sonograms have gone to far and he would like to introduce white people to plantains.

Today we investigate the mystery of the steam stack man, play a haunted video game, and then we look into the future . . .and it speaks! Patreon  https://www.patreon.com/user?u=18482113   MERCH STORE!!! https://www.redbubble.com/people/deadrabbitradio/works/35749420-dead-rabbit-radio?asc=u   Links: After 30 years, the mystery of the G-P smokestack skeleton continues https://www.bellinghamherald.com/news/local/article173627656.html 8 Creepiest Video Game Mysteries and Discoveries https://www.youtube.com/watch?v=QeEzgAC1uY4&ab_channel=oddheader The Gamer Blog: You don't know Jam https://www.espn.com/espnmag/story?id=3668922 ‘NBA Jam’ Rigged Against The Chicago Bulls According To Pistons Fan/Lead Designer, Mark Turmell https://www.huffpost.com/entry/nba-jam-rigged_n_3998321?utm_source=reddit.com NBA Jam (1993 video game) https://en.wikipedia.org/wiki/NBA_Jam_(1993_video_game) Dražen Petrović https://en.wikipedia.org/wiki/Dra%C5%BEen_Petrovi%C4%87 Troll Face Therapy: VR Insults Help Schizophrenia Patients https://edgy.app/troll-face-therapy-vr-insults-help-schizophrenia-patients AVATAR therapy https://www.kcl.ac.uk/ioppn/avatar-project/therapy Only a Genius Or a Person With a Mental Illness Can Answer This https://www.youtube.com/watch?v=OVgHMx5RnAg&feature=emb_logo&ab_channel=BRIGHTSIDE Avatar therapy for schizophrenia https://www.youtube.com/watch?v=4Gmp9IILUx4&ab_channel=kingscollegelondon Gustatory hallucinations. Are these taste distortions similar to auditory neuropathy? http://www.tasteandsmell.com/apr2016.html#:~:text=Gustatory%20hallucinations%20are%20relatively%20common,allergic%20rhinitis%20or%20head%20injury.   Listen to the daily podcast anywhere you listen to podcasts! ------------------------------------------------ Logo Art By Ash Black Opening Song: "Atlantis Attacks" Closing Song: "Bella Royale" Music By Dr. Huxxxtable Rabbitron 3000 created by Eerbud Thanks to Chris K, Founder Of The Golden Rabbit Brigade Dead Rabbit Archivist Some Weirdo On Twitter AKA Jack YouTube Champ Stewart Meatball   http://www.DeadRabbit.com Email: DeadRabbitRadio@gmail.com Twitter: @DeadRabbitRadio Facebook: www.Facebook.com/DeadRabbitRadio   Paranormal, Conspiracy, and True Crime news as it happens! Jason Carpenter breaks the stories they'll be talking about tomorrow, assuming the world doesn't end today.   All Contents Of This Podcast Copyright Jason Carpenter 2018 - 2020

In this episode, guest host Dr. Sarah Wise speaks with Dr. Nicholas Rowan.  They will discuss the article: The association of frailty with olfactory and gustatory dysfunction in older adults: a nationally representative sample. Read the article in International Forum of Allergy and Rhinology Listen and subscribe for free on Apple Podcasts , Google Podcasts […]

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.11.10.377382v1?rss=1 Authors: Snell, N. J., Fisher, J. D., Hartmann, G. G., Talay, M., Barnea, G. Abstract: Sweet and bitter compounds excite different sensory cells and drive opposing behaviors. It is commonly thought that the neural circuits linking taste sensation to behavior conform to a labeled-line architecture, but in Drosophila, evidence for labeled lines beyond first-order neurons is lacking. To address this, we devised trans-Tango(activity), a strategy for calcium imaging of second-order gustatory projection neurons based on trans-Tango, a genetic transsynaptic tracing technique. We found distinct projection neuron populations that respond to sweet and bitter tastants. However, the bitter-responsive population was also activated by water alone. We further discovered that bitter tastants evoke activity upon both stimulus onset and offset. Bitter offset responses are exhibited by both first- and second-order gustatory neurons, but these responses are distributed among multiple types of projection neurons in the second order. These findings suggest a more complex coding scheme for gustatory information than can be explained by a labeled line model. Copy rights belong to original authors. Visit the link for more info

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.10.14.307454v1?rss=1 Authors: Avery, J. A., Liu, A. G., Ingeholm, J. E., Gotts, S. J., Martin, A. Abstract: Previous studies have shown that the conceptual representation of food involves brain regions associated with taste perception. The specificity of this response, however, is unknown. Does viewing pictures of food produce a general, non-specific response in taste-sensitive regions of the brain? Or, is the response specific for how a particular food tastes? Building on recent findings that specific tastes can be decoded from taste-sensitive regions of insular cortex, we asked whether viewing pictures of foods associated with a specific taste (e.g., sweet, salty, sour) can also be decoded from these same regions and if so, are the patterns of neural activity elicited by the pictures and their associated tastes similar? Using ultra-high resolution functional magnetic resonance imaging at high magnetic field strength (7-Tesla), we were able to decode specific tastes delivered during scanning, as well as the specific taste category associated with food pictures within the dorsal mid-insula, a primary taste responsive region of brain. Thus, merely viewing food pictures triggers an automatic retrieval of specific taste quality information associated with the depicted foods, within gustatory cortex. However, the patterns of activity elicited by pictures and their associated tastes were unrelated, thus suggesting a clear neural distinction between inferred and directly experienced sensory events. These data show how higher-order inferences derived from stimuli in one modality (i.e. vision) can be represented in brain regions typically thought to represent only low-level information about a different modality (i.e. taste). Copy rights belong to original authors. Visit the link for more info

Dave Monroe is an instructor of applied ethics at St Petersburg College in Florida and is currently researching his PHd on Michel Serres’ moral theory. In this episode we discuss the work of Michel Serres in relation to gustatory aesthetics, Serres’ notion of the second tongue and the idea of privileged senses within philosophy. Become part of the Hermitix community: Hermitix Twitter Hermitix Discord Support Hermitix: Subscribe Hermitix Patreon Hermitix Merchandise One off Donations at Ko-Fi Hermitix Twitter Bitcoin Donation Address: 3LAGEKBXEuE2pgc4oubExGTWtrKPuXDDLK Ethereum Donation Address: 0xfd2bbe86d6070004b9Cbf682aB2F25170046A996

Dave Monroe is an instructor of applied ethics at St Petersburg College in Florida and is currently researching his PHd on Michel Serres' moral theory. In this episode we discuss the work of Michel Serres in relation to gustatory aesthetics, Serres' notion of the second tongue and the idea of privileged senses within philosophy. Become part of the Hermitix community: Hermitix Twitter Hermitix Discord Support Hermitix: Subscribe Hermitix Patreon Hermitix Merchandise One off Donations at Ko-Fi Hermitix Twitter Bitcoin Donation Address: 3LAGEKBXEuE2pgc4oubExGTWtrKPuXDDLK Ethereum Donation Address: 0xfd2bbe86d6070004b9Cbf682aB2F25170046A996

Have a comment about any of our podcasts? Send us a voice note by clicking HERE! This week on MIND MATTERS, Jenni K continues from last week about different types of learners, and how we can help our children succeed based on knowing what type of learner they are. For more information, first listen to last weeks podcast HERE Neuro-Linguistic Programming (NLP) provides practical ways to change the way we think, view past events, and adjust our reactions so that we can enjoy happier, richer lives, and achieve our goals. NLP offers a set of psychological tools that allow us to apply conscious reasoning to unconscious programming so that we can change the reactions and patterns of behavior that we wish to change in our lives. For more information, or to schedule a consult (virtual consultations available now) contact Jenni K on www.jenniknlp.co.za MIND MATTERS with Jenni K airs each week on the MILLER TIME SUNDAY BREAKFAST programme around 10h25am, podcasts follow here. For more information on todays topic, and all the topics we discuss on MIND MATTERSm read Jenni K's blog! CLICK HERE --- Support this podcast: https://anchor.fm/millertimemedia/support

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.07.01.183095v1?rss=1 Authors: Chen, K., Kogan, J. F., Fontanini, A. Abstract: Visual, auditory and somatosensory cortices are topographically organized, with neurons responding to similar sensory features clustering in adjacent portions of the cortex. Such topography has not been observed in the piriform cortex, whose responses to odorants are sparsely distributed across the cortex. The spatial organization of taste responses in the gustatory insular cortex (GC) is currently debated, with conflicting evidence from anesthetized rodents pointing to alternative and mutually exclusive models. Here, we rely on calcium imaging to determine how taste and task-related variables are represented in the superficial layers of GC of alert, licking mice. Our data show that the various stimuli evoke sparse responses from a combination of broadly and narrowly tuned neurons. Analysis of the distribution of responses over multiple spatial scales demonstrates that taste representations are distributed across the cortex, with no sign of spatial clustering or topography. Altogether, data presented here support the idea that the representation of taste qualities in GC of alert mice is sparse and distributed, analogous to the representation of odorants in piriform cortex. Copy rights belong to original authors. Visit the link for more info

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.05.21.109959v1?rss=1 Authors: Maier, L., Biocanin, M., Bues, J., Meyenhofer, F., Brunet, C., Kwon, J. Y., Deplancke, B. G., Sprecher, S. G. Abstract: The ability to evaluate food palatability is innate in all animals, ensuring their survival. The external taste organ in Drosophila larvae is composed of only few sensory neurons but enables discrimination between a wide range of chemicals and displays high complexity in receptor gene expression and physiological response profile. It remains largely unknown how the discrepancy between a small neuronal number and the perception of a large sensory space is genetically and physiologically resolved. We tackled dissection of taste sensory coding at organ level with cellular resolution in the fruit fly larva by combining whole-organ calcium imaging and single-cell transcriptomics to map physiological properties and molecular features of individual neurons. About one third of gustatory sense neurons responded to multiple tastants, showing a rather large degree of multimodality within the taste organ. Further supporting the notion of signal integration at the periphery, we observed neuronal deactivation events within simultaneous neighboring responses, suggesting inter-cellular communication through electrical coupling and thus providing an additional level in how neurons may encode taste sensing. Interestingly, we identified neurons responding to both mechanical and taste stimulation, indicating potential multisensory integration. On a molecular level, chemosensory cells show heterogeneity in neuromodulator expression. In addition to a broad cholinergic profile, markers on dopaminergic, glutamatergic or neuropeptidergic pathways are present either in distinct cell populations or are seemingly co-expressed. Our data further extend the sensory capacity of the larval taste system pointing towards an unanticipated degree of multimodal and multisensory coding principles. Copy rights belong to original authors. Visit the link for more info

Hi2020 Mini Course 3: What makes for an attractive style? Written and narrated by France Ellul. Writer's coach and English Teacher Podcast Two in the Mini course series: Next Week we will be launching a Digital BOOKAZINE all about how to write short stories - its packed full of helpful tips - From how to discover characters, planning for a Climax, what makes good writing sense and sooo much more . Hello everyone. My name is France Ellul. I teach a creative writing course consisting of a series of hands-on workshops. These have been focused initially on short-story writing and I’ve been asked to put together three podcasts summarising some of the material I’ve used. This Podcast Three, is the final of a series, designed to help aspiring writers understand some of the skills involved in writing fiction, in this case, short stories. It includes the final four of ten “Tips on Creative Writing”. In addition, it considers the question: “What makes for an attractive style?” This includes: figurative language; imagery; dead metaphors; techniques; as well as a light-hearted look at nominative determinism. In the third and final podcast of this series, I’ll share the remaining four “Tips on Creative Writing” as well as contemplating further aspects of the art of story writing. Visual imagery - relating to the sense of sight Auditory imagery - relating to the sense of hearing Olfactory imagery - relating to the sense of smell Gustatory imagery - relating to the sense of taste Tactile imagery - relating to the sense of touch Hurry: Get writing your short story Now !!! - and register for your Discount 60% discount https://www.happylondonpress.com/hi-2020-short-story-competition This podcast is called: Hi2020 Writing Tip 4 : Mini Course 2 Why write a story? We will be running lots more and if you watch this space - we are planning a weekly Radio Wednesday Afternoon from 2-3pm on 106.6 fm, with Wycombe Sound. It is produced under the auspices of HappyLDNPress and is in support of Hi2020.co.uk which is sponsoring a short story competition. France is a full time teacher and runs writer groups in High Wycombe Creative Arts Centre. at CONTACT FRANCE ELLUL: We will be looking to provide some virtual workshops online - do get in touch and ask France CONTACT FRANCE ELLUL: We will be looking to provide some virtual workshops on line - do get in touch and ask France about them Mobile: 07894 313760 Email: france.ellul@gmail.com Website: www.france-ellul.com France.ellul@gmail.com https://twitter.com/FranceEllul

Hi2020 Mini Course 2: Why write a story? Written and narrated by France Ellul. Writer's coach and English Teacher Podcast Two in the Mini course series: . Hello everyone. My name is France Ellul. I teach a creative writing course consisting of a series of hands-on workshops. These have been focused initially on short-story writing and I’ve been asked to put together three podcasts summarising some of the material I’ve used. This is the second of three podcasts in which I share hints and tips for writing short stories. You will hear two other voices besides mine: one belongs to Clare Newton, the other to Annie Parker. Both are also writers and artists. In the first podcast, I dealt with the question: what is a story? In this podcast, I shall ask the question: why write a story? In Podcast: 2, I share the next three of my ten “Tips on Creative Writing”. These are: 4. Pivotal point 5. Significant dialogue 6. Context, text, subtext In the third and final podcast of this series, I’ll share the remaining four “Tips on Creative Writing” as well as contemplating further aspects of the art of story writing. Visual imagery - relating to the sense of sight Auditory imagery - relating to the sense of hearing Olfactory imagery - relating to the sense of smell Gustatory imagery - relating to the sense of taste Tactile imagery - relating to the sense of touch Hurry: Get writing your short story Now !!! - and register for your Discount 60% discount https://www.happylondonpress.com/hi-2020-short-story-competition This podcast is called: Hi2020 Writing Tip 4 : Mini Course 2 Why write a story? We will be running lots more and if you watch this space - we are planning a weekly Radio Wednesday Afternoon from 2-3pm on 106.6 fm, with Wycombe Sound. It is produced under the auspices of HappyLDNPress and is in support of Hi2020.co.uk which is sponsoring a short story competition. France is a full time teacher and runs writer groups in High Wycombe Creative Arts Centre. at CONTACT FRANCE ELLUL: We will be looking to provide some virtual workshops online - do get in touch and ask France CONTACT FRANCE ELLUL: We will be looking to provide some virtual workshops on line - do get in touch and ask France about them Mobile: 07894 313760 Email: france.ellul@gmail.com Website: www.france-ellul.com France.ellul@gmail.com https://twitter.com/FranceEllul

Gustatory is an adjective that means related to the sense of taste. The Latin word gustare (goo STAR ay) means ‘to taste’ and it has given us many words related to tasting, including our word of the day. Gustatory is a neutral word that refers to anything involving the sense of taste. Whenever I taste seafood, I’m reminding of my childhood in New Orleans. Those gustatory sensations of fried shrimp on French bread immediately take me back to my favorite cafe on bourbon Street.

Episode 39 is for you, Greg Ostertag, because you wore 39 on the Utah Jazz, and because when we first got our current foster baby, he looked like you. And then he evolved to look like Winston Churchill. Anyway, this week is a continuation of last week's interview with Christie Priem. If you have NOT listened to episode 38 yet, please go and do that, and then come back to this one! We are finishing up keys 4,5, and 6 to detecting developmental delays in children. Key #4: Appropriate Sensory Processing  -Many children have different sensory needs that often go unrecognized, and we can help meet those needs to help kids be calmer, and more focused so that they can be ready to learn. -The sensory system has 8 recognized parts:  Visual Olfactory (smell) Auditory (hearing) Gustatory (tasting) Tactile (touch) Proprioception (input to joints, ligaments, tendons) Vestibular (sense of where body is in space) Time (sense of time passing) Interoception (sense of what's going on IN the body) -Sensory seekers are kids who have difficulty with sensory needs and are hypo-sensitive (under-reactive). They need extra sensory input. Key #5: Appropriate Behavior  - Negative feelings about a child are a sign that the child needs more support! Because lack of skills leads to challenging behavior 3 Step Red Alert Plan for when child is in meltdown mode: 1. Safety first - make sure all children are safe. it may be easier to remove 10 children from a room than the 1 who is melting down 2. Use a catch phrase - and only one phrase, consistently: "When you're done, we will _____." Make sure it's meaningful to the child 3. Reward recovery! When the child calms themselves down, provide the fun reward that was promised and make sure to tell them how proud you are of them! - A predictable schedule can reduce difficult behaviors by 80%! Transitions are difficult, so make sure kids know what to expect ahead of time. - Teach skills to help kids be prepared for scenarios that will occur in the future. Give them the right words to say. Key #6: Appropriate Communication - If a child is having difficulty realizing that communication is necessary (sign of being unengaged) or communicating successfully, that child needs more support.  - Use more visuals! Visual schedules, class rules, choice boards, and illustrated lessons. Contact Christie! If you want to learn more, you can contact Christie via her YouTube Channel! Or via email at christie@chirpcc.com  Or if you are a church and you could use a special needs curriculum to help your children understand the Bible, check out her website https://www.chirpcc.com/ (I illustrated the curriculum!)  

Today we're talking about those kiddos that are over-responsive to sensory input, aka, sensory avoiders. They often slip between the lines and their deficits go unnoticed, making it challenging to get them the help that they need! We're going to explain what it means, how it affects your child, and of course, tips, tricks and strategies to increase awareness and implement beneficial activities into your daily life.Be sure to check out the show notes on our blog at  Harkla.Co/Podcast.Brought To You By HarklaThis podcast is brought to you by Harkla.  Our mission at Harkla is to help those with special needs live happy and healthy lives. We accomplish this through high-quality sensory products, child development courses, and The Harkla Sensory Club.Podcast listeners get 10% off their first order at Harkla with the discount code "sensory". Head to Harkla.co/sensory to start shopping now DISCLAIMER While we make every effort to share correct information, we are still learning. We will double check all of our facts but realize that medicine is a constantly changing science and art. One doctor / therapist may have a different way of doing things from another.  We are simply presenting our views and opinions on how to address common sensory challenges, health related difficulties and what we have found to be beneficial that will be as evidenced based as possible. By listening to this podcast, you agree not to use this podcast as medical advice to treat any medical condition in either yourself or your children. Consult your child's pediatrician/ therapist for any medical issues that he or she may be having.  This

Are you curious what Sensory Integration is? Or what sensory processing dysfunction looks like? Does your child have quirks that you can't explain? We're here to give you a brief explanation of what sensory integration means, how if affects your child and what it could look like if your child is struggling to process sensory input properly.Be sure to check out the show notes on our blog at  Harkla.Co/Podcast.Brought To You By HarklaThis podcast is brought to you by Harkla.  Our mission at Harkla is to help those with special needs live happy and healthy lives. We accomplish this through high-quality sensory products, child development courses, and The Harkla Sensory Club.Podcast listeners get 10% off their first order at Harkla with the discount code "sensory". Head to Harkla.co/sensory to start shopping nowNECESSARY AND BORING LEGAL DISCLAIMERSWhile we make every effort to share correct information, we are still learning. We will double check all of our facts but realize that medicine is a constantly changing science and art. One doctor / therapist may have a different way of doing things from another. We are simply presenting our views and opinions on how to address common sensory challenges, health related difficulties and what we have found to be beneficial that will be as evidenced based as possible. By listening to this podcast, you agree not to use this podcast as medical advice to treat any medical condition in either yourself or your children. Consult your child's pediatrician/ therapist for any medical issues that he or she may be having. This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall Rachel Harrington, Harkla, Jessica Hill, or any guests or contributors to the podcast, as well as any employees, associates, or affiliates of Harkla, be responsible for damages arising from use of the podcast.Keep in mind that we may receive commissions when you click our links and make purchases. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.ADDITIONAL LEGAL DISCLAIMERThis podcast should not be used in any legal capacity whatsoever, including but not limited to establishing “standard of care” in a legal sense or as a basis for expert witness testimony. No guarantee is given regarding the accuracy of any statements or opinions made on the podcast. 

Ep #24 - This is a bonus episode which comes from one of my Monday Facebook Live Q&A session where Matt answers questions that are submitted from the podcast audience, Evolution clients, or anyone that has a burning desire to have a question answered related to entrepreneurship and/or NLP. This week, Matt answers two questions that both come from Marie Josee LeBlanc, a client of Evolution. Question #1: When there is a reference to VAKOG, it seems like there is no list for gustatory nor olfactory predicates phrases. I know these are not as commonly use in NLP AND, still, if you had a list or predicates we could use that would be cool! Even online there is not that much said. I work a lot with olfactory with my work with doterra essential oils and consequently, I may have more clients in that category than others. Since the sense of smell is linked to the oldest memory, emotions and fight or flight response, then why are we not including it more in our NLP work? Question #2: In Mapping across Matt you mentioned to look for a kinesthetic change. What if you are doing sessions on the phone? Get the answers to these questions and more by listening to this week's episode. As alway, we encourage you to share your feedback. If you have comments, questions, or an idea for a future episode, find me on social media: Facebook: @mattbrauning Instagram: @mattbrauning Twitter: @mattbrauning  

There are a number of people currently living around the world who are experiencing the weirdest, rarest diseases known to man. Some are genetic, some are caused by injury and practically all of them leave the most learned medical professionals scratching their heads in confusion. When the human body works as it should it can be a wonder to behold, but what about when things go wrong? Gustatory auditory synaesthesia, polydactyly, misophonia, fibrodysplasia ossificans progressive, hirsuitism...

There are a number of people currently living around the world who are experiencing the weirdest, rarest diseases known to man. Some are genetic, some are caused by injury and practically all of them leave the most learned medical professionals scratching their heads in confusion. When the human body works as it should it can be a wonder to behold, but what about when things go wrong? Gustatory auditory synaesthesia, polydactyly, misophonia, fibrodysplasia ossificans progressive, hirsuitism...

There are a number of people currently living around the world who are experiencing the weirdest, rarest diseases known to man. Some are genetic, some are caused by injury and practically all of them leave the most learned medical professionals scratching their heads in confusion. When the human body works as it should it can be a wonder to behold, but what about when things go wrong? Gustatory auditory synaesthesia, polydactyly, misophonia, fibrodysplasia ossificans progressive, hirsuitism...

Knowing how to recognize each variety and wine is an art taking time and commitment. A method to start how to understand the differences among the many varieties is to compare by contrast two or more wines. It will be those differences to make evident the specific characteristics of each variety.

The taster does his or her job through senses and the use of a glass, a fundamental tool allowing the correct perception of the sensorial qualities of a wine and, in particular, of its faults. Not only a simple glass from which drinking a wine, indeed a technical tool capable of favoring the complex task of sensorial analysis.

Injection of horseradish peroxidase into the secondary gustatory nucleus of the green sunfish, Lepomis cyanellus, resulted in retrogradely filled neurons bilaterally in the viscerosensory column of the brainstem and in anterograde transport revealing ipsilateral terminal fields in the preglomerular tertiary gustatory nucleus, the nucleus of the torus lateralis and the central and periventricular nucleus of the inferior lobe. Thus, the glomerular nucleus of percomorph teleosts is not a tertiary gustatory center. It is proposed that the term ‘nucleus glomerulosus’ be reserved for the nucleus involved with vision and that the preglomerular subdivision involved in gustation be termed ‘nucleus gustatorius tertius’.