The Flavour of Pleasure - IELTS Reading Answers

The Flavour of Pleasure Passage

Reading the paragraphs given below will help you figure out all the answers. You can also check your results by reading the explanations that follow.

The Flavour of Pleasure

Paragraph 1

In order to really appreciate a flavour, our mouth, tongue, and nose must all work together, regardless matter how much we chat about how much we love our favourite flavours. Most people pay scrutiny to the way food tastes, feels, and looks, but scientists term this “retronasal smell,” a little burst of the air we get as we’re chewing it. 

Paragraph 2

Assuredly, taste buds are positioned in our mouths and tongues, where the five primary taste receptors can be found: sweet, salty, sour, bitter and savour, which is mostly specified as umami. However, we’ve noticed certain irregularities in our taste buds when it comes to food. For quick identification of toxins, which are frequently bitter or acidic in nature, they developed only a few basic tastes.

Paragraph 3

Everything about flavour’s depth, refinement, and gratification is dependent on the nose’s secondary sense of smell. When we inhale and exhale the aromas of our meal, a type of alchemy takes place. Unlike the hound’s skull, which developed expressly to detect exterior odours, human nostrils evolved to sense interior odours. Primates are experts at savouring the millions of flavour combinations that they can concoct for their tongues.

Paragraph 4

Recognising flavours lacking retronasal scent is difficult. Recently, headed by Yale University’s Gordon Shepherd, neuroscience has begun to shed light on the workings of the sense of smell, which has been the least known of the five. Shepherd coined the term ‘neurogastronomy’ to connect the discipline of food science, neurology, psychology, and anthropology with the savoury aspects of eating, one of the most cherished human experiences.

Paragraph 5

In many respects, he is realising that smelling is akin to recognising faces. Patterns of light and dark are detected by the visual system, and the brain builds a spatial map based on previous experiences. People and locations can be identified by analysing the patterns and drawing inferences based on their interrelationships. Patterns and ratios help us distinguish between new and old tastes in the same manner. The air molecules in our food are detected by specialised receptors at the back of the nose when we chew. The brain interprets odours as complicated spatial patterns based on data received from the receptors. It develops the concept of distinct flavours using these as well as information from the other senses.

Paragraph 6

This ability to enjoy certain fragrances turns out to be fundamental to the pleasure we derive from eating, similar to how our ability to distinguish persons is fundamental to the pleasures of social life. The process is so deeply ingrained in our brains that our sense of smell is essential to our overall enjoyment of life. Recent studies show that people who lose their social anxiety and their general sense of well-being take a nosedive.

Paragraph 7

Food scientists, psychologists, and cooks remarkably similar are interested in discovering the function of scent in flavour. Particularly, the relatively new field of molecular gastronomy focuses on knowing the mechanics of fragrance in order to alter flavour for optimal effect. In this field, chefs employ their knowledge of the chemical reactions that occur during cooking to create “extraordinary” culinary delights.

Paragraph 8

But while molecular gastronomy is mostly interested in the molecules of the food or “smell,” neurogastronomy is more interested in the molecules of the receptors and the brain’s spatial image of the smell. Shepherd calls the memories we remember when we smell them “odour objects,” and this has a direct link to how we feel. The brain makes pictures of smells it doesn’t know by comparing them to smells it does know. Back in the day, when visual clues were few and far between, we turned to our ability to smell to help us identify potential prey, much like most animals do today.

Paragraph 9

Thus, the flavour-recognition system of the brain is a very complicated perceptual process that engages all five senses in varied combinations. Visual and auditory clues, such as crunching, and tactile sensations, such as the texture and feel of food on our lips and in our mouths, all play a role. Inhalation activates the taste receptors, followed by the olfactory receptors. Imagining some of the diverse facial expressions evoked by various cuisines – many of which are hardwired into our brains from birth – is a simple way to convey the emotional engagement of humans. Consider the reaction to the acidity of the lemon and compare it to the face that welcomes the smooth marvel of chocolate.

Paragraph 10

The flavour-sensing system, every receptive to new combinations, helps us to keep our brains active and flexible. In addition to this, it can mould our aspirations and, eventually, our bodies. The potential for neuro-gastronomy to have a positive impact in the form of beneficial applications, such as the manipulation of flavour to control appetites, is on the horizon.

Questions on The Flavour of Pleasure IELTS Reading

Questions 1-5

Complete the sentences below. Write NO MORE THAN TWO WORDS from the passage.

1. According to the scientists, the term ……………… characteristics the most critical factor is appreciating flavor.
2. 'Savoury' is a better-known word for …………….
3. The tongue was initially developed to recognize the unpleasant taste of ………………
4. Human nasal cavities recognize……………. much better than external ones.
5. Gordon Shepherd uses the word 'neurogastronomy' to draw together several……………. related to the enjoyment of eating.

Questions 6-9

Complete the table below. Write NO MORE THAN TWO WORDS from the passage.

Questions 10-13

Answer the questions below. Choose NO MORE THAN ONE WORD from the text for each answer.

10. In what form does the brain store' odor objects'?
11. When seeing was difficult, what did we use our sense of smell to find?
12. Which food item illustrates how flavor and positive emotion are linked?
13. What could be controlled in the future through flavor manipulation?

The Flavour of Pleasure IELTS Reading Answers

Here are the flavor of pleasure IELTS reading answers:

Answers 1-5

1. According to studies, the most critical aspect of "retronasal smell" is perceiving taste.
2. 'Savoury' is a more common term for "umami".
3. The tongue was designed to detect the unpleasant taste of "toxins".
4. Human nasal canals can detect "interior odors" far better than exterior ones.
5. Gordon Shepherd used the term 'neurogastronomy' to describe a variety of "disciplines" concerned with the enjoyment of eating. 

Answers 6-9

Answers 10-13

10. Pictures
11. Potential Prey
12. Chocolate
13. Appetites

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Tips for the IELTS Reading Exam

Here are some professional recommendations for the IELTS reading test:

• Skim and Scan: Learn to quickly skim and scan strategies to find important information in the paragraph. Skim over the material to obtain a basic comprehension, then check for precise information while answering questions.
• Highlight/Underline Keywords: To aid in concentrating your attention and finding pertinent material more quickly, highlight/underline keywords in both the passage and the questions.
• Manage Your Time: Divide your time judiciously across the three chapters. Aim to devour approximately 20 minutes on each area and avoid getting stuck on any question for too long. If you are still waiting for a response, move on and return to it later if time allows.
• Carefully read the instructions: Pay attention to the directions for each question type. Different question types may necessitate other methods, so ensure you understand what is asked before responding.
• Practice regularly: Familiarize yourself with various writing styles and themes by reading academic articles, newspapers, and magazines. Use approved IELTS practice resources to imitate the test atmosphere.
• Expand Your Vocabulary: Increase your vocabulary by learning new terms and phrases on frequent IELTS themes. It will allow you to grasp the texts and answer questions more appropriately.
• Guess Strategically: When confused about an answer, use strategic guessing to eliminate erroneous possibilities and make an informed guess based on context clues or general knowledge.
• Pay attention to the True/False/Not Given: True/false/not given questions can be challenging. Remember that "Not Given" indicates that the information is either missing or barely presented in the section, so avoid forming assumptions.
• Practice Reading for Detail: Focus on particular information such as dates, numerals, names, and other crucial details to improve your reading for detail skills. It will allow you to find specific information quickly and precisely.

Following these professional recommendations and practicing frequently may enhance your reading abilities and raise your chances of passing the IELTS Reading test. For more tips visit Yocket!

Conclusion

To summarize, mastering the IELTS Reading test involves a combination of successful tactics, persistent practice, and confidence. You may quickly and accurately explore the chapters by establishing strong skimming and scanning methods, growing your vocabulary, and becoming familiar with various questions. Identify and manage your time effectively, remain calm under pressure, and systematically address each question. Yocket's extensive study materials and professional assistance may provide additional support and tools to help you succeed in your IELTS. With effort and the correct resources, you may confidently take the IELTS Reading exam and attain your goal score. Visit Yocket today and take your preparation to the next level.