Cham'piquant

Interactive stand on the discovery of how taste works from the taste bud to the brain.
What is a mushroom? Concepts of taxonomy, ecology, and evolution are discussed.
Mushrooms in cuisine and culture: toxicity, use for fermentation, and direct consumption are covered, with a closer look at the Paris mushroom (Agaricus bisporus).
Why? The chili pepper is spicy, the effect of capsaicin on the brain, hot sauces, and an explanation of the Scoville scale.

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