The After Eating Taste - “After Taste” | Eating Mindfully with Ishan Dave

Описание: What makes a flavour stay long after the eating is over?
Why does coffee’s kadwapan cling to the tongue?
Why does meetha pull you back again and again?
And sabse interesting—why does toothpaste ruin the taste of orange juice?

Welcome to AFTER TASTE, a deep, emotional, and scientific journey into the lingering flavours that shape our cravings, memories, and food habits.
Swaad ka bhoot… jo sirf zubaan par aata hai, nazar kahin nahi.

In this episode, Ishan dives into:
• the science behind aftertaste
• the chemistry of bitterness, sweetness, sourness, umami
• the emotional connection between taste + memory
• why Indian food has the strongest aftertaste profiles in the world
• the role of spices and their chemical compounds (eugenol, cineole, aldehydes)
• taste disorders like Ageusia, Parageusia, and Anosmia
• how COVID-19 changed taste and smell for millions
• global flavour culture: Japan, Korea, Italy, America
• and the heartbreaking story of life without aftertaste

00:00 - Intro
02:00 - Science of After Taste
07:26 - After Taste of India: Humare Masalon ki Chemistry
10:06 - Life Without Taste
12:00 - Global After Taste
14:46 - Outro

This episode blends science, psychology, nostalgia, culture, and storytelling to help you understand why a simple bite can stay with you for minutes… or a lifetime.
Swaad ka bhoot… jo sirf zubaan par aata hai, nazar kahin nahi.

If you enjoy food, emotion, and science—this is your episode.

Achha Khao, Achha Khilao.

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Credits
Produced by: Ishan Dave
Created by: The Keeper Studio by Imagery Pictures
Directed by: Vedant Bhati
Written by: Ishan Dave, Vedant Bhati, Akshat Sengupta
Cinematographer: Himanshu Panwar, Harveer
Executive Producer: Limisha Handa
Script Supervisor: Akshat Sengupta
Sound: Vedant Bhati, Om Dhakre
Brand Consultant: Ishita Jogelkar
Editor: Vedant Bhati, Shoaib Khan
Motion Design: Shoaib Khan
Stylist: Limisha Handa
Production Manager: Mehul Handa
Music: Om Dhakre
Intro Animation: Sajan Singh

Bibliography / Sources

1. Taste & Aftertaste Science
• Boesveldt, S. et al. Anosmia – A Clinical Review. PMC.
• Veldhuizen, M.G. et al. Taste and smell in health and disease. NIH.
• Breslin, P. An overview of taste mechanisms. Nature.

2. Sweetness, Bitterness, Sourness Chemistry
• Oxford University, Department of Physiology: Taste Receptors and Ligands.
• Charles Spence, Oxford Crossmodal Lab: Research on flavour perception.
• Harvard Health Publishing: The Science of Taste and Smell.

3. Spice Molecules (Eugenol, Cineole, Aldehydes)
• Srinivasan, K. Role of spices in food processing and preservation. Food Research International.
• National Center for Biotechnology Information (NCBI) spice-compound database.

4. Taste Disorders
• National Institutes of Health (NIH):
Persistent Smell Disorders After COVID-19 Infection — 37.1% prevalence.
Quote: “159 (37.1%) still reporting symptoms.”
• Cleveland Clinic: Ageusia: Loss of Taste
• PMC: Long-term Taste and Smell Outcomes After COVID-19.
• Anosmia Foundation reports on emotional impact & depression correlation.

5. Cultural Taste Differences
• Food Culture Studies, University of Copenhagen.

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