Science of the Moment
August 20, 2005
There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty....Wikipedia describes the sensation as well. Funny how it took so long to recognize it. Kind of like how Japanese recognize brown as a separate color more than they do green-blue. (It's not that their "blind" to the difference, it just doesn't feel as "strong" to them, and that might partially be a cultural construct.)
All that reminds me of a poem I read in like fourth grade where a blind girl asks the reader to describe the color blue.