The Flavour of Pleasure Reading Answers

The topic “The Flavour of Pleasure” is a common passage in the  IELTS Reading test. This passage examines how taste and smell combine to create flavour, highlighting the importance of retronasal smell in flavour recognition. It discusses the five primary tastes (sweet, salty, sour, bitter, and umami) and introduces neurogastronomy, a field that connects food science with neuroscience and psychology. Neuroscientist Gordon Shepherd explains how our brains process odours like faces, suggesting potential uses of neurogastronomy in influencing appetite.

This passage is beneficial for IELTS Reading preparation because it presents complex ideas and specialised vocabulary typical of academic texts. Understanding the structure and main ideas of such texts can improve your ability to identify key points and summarise information effectively, skills crucial for achieving a high band score in IELTS Reading.

Check out the Flavour of Pleasure Reading answers below, with references and detailed explanations.

The Flavour of Pleasure Reading Passage 

In the IELTS Reading test, you’ll get 60 minutes to tackle three passages, each with increasing difficulty. You will come across different question types, such as sentence completion,  table completion and short answer question.

Effective time management is crucial to ensure you thoroughly read each passage and accurately answer the questions before time runs out.

Check out the IELTS syllabus before beginning your IELTS exam preparation!

The Flavour of Pleasure Reading Passage

You should spend approximately 20 minutes answering Questions 1 – 13 based on the Reading Passage below. This approach can help manage time effectively during a reading comprehension activity or exam.

Paragraph 1

In order to really appreciate a flavour, our mouth, tongue, and nose must all work together, regardless of 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

However, 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, 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.

Also Read: IELTS Reading Tips & Tricks 2024: Techniques for Band 9

The Flavour of Pleasure Reading Questions and Answers 

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The Flavour of Pleasure 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 flavour.

2. ‘Savoury’ is a better-known word for …………….

3. The tongue was originally developed to recognise the unpleasant taste of ………………

4. Human nasal cavities recognise ……………. much better than external ones.

5. Gordon Shepherd uses the word ‘neuro-gastronomy’ to draw together a number of ……………. related to the enjoyment of eating.

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The Flavour of Pleasure Reading Answers with Explanations 1-5

Type of question: Sentence Completion

In this question type, you are required to fill in the blanks in a given sentence with words or phrases taken directly from the passage. These questions test your ability to understand specific details and information presented in the text.

How to best answer: 

• Read the sentence carefully to understand the context.
• Identify keywords or clues that can help you find the answer in the passage.
• Scan the passage for relevant information, focusing on the area around the blank.
• Choose the answer that fits grammatically and contextually.
• Verify your answers and finalise them.

1. (retronasal) smell

Reference

Paragraph 1: “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.”

Explanation

The paragraph states that retronasal smell is crucial for fully appreciating flavours, as it refers to the bursts of aroma released while chewing. While the taste, texture, and appearance of food are often emphasised, it is the subtle bursts of air released during chewing that most significantly enhance our flavour experience, making this term essential in understanding how we perceive taste.

2. Umami

Reference

Paragraph 2: “Assuredly, taste buds are positioned in our mouths and tongues, where the five primary taste receptors could be found: sweet, salty, sour, bitter and savour, which is mostly specified as umami.”

Explanation

The paragraph mentions that ‘savour’ is primarily identified as umami, which is one of the five fundamental taste receptors. This line highlights that umami is a well-known term that represents a specific taste, aligning it directly with the broader concept of savour, thereby making it the right answer.

3. Toxins

Reference

Paragraph 2: “For quick identification of toxins, which are frequently bitter or acidic in nature, they developed only a few basic tastes.”

Explanation

The paragraph mentions that taste buds have evolved primarily to identify toxins, which are often associated with bitter or acidic flavours. This adaptation underscores the evolutionary importance of taste in helping humans avoid harmful substances, making ‘toxins’ the right answer in this context.

4. Internal scents/smells

Reference

Paragraph 3: “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.”

Explanation

The paragraph explains that human nasal cavities are specialised for detecting internal scents, distinguishing them from external ones. It indicates a significant evolutionary adaptation that allows humans to enjoy and appreciate the aromas of food more deeply. Thus, this ability to recognise internal scents enhances our flavour experience, making it the right answer.

5. Disciplines

Reference

Paragraph 4: “Shepherd coined the term ‘neuro-gastronomy’ to connect the discipline of food science, neurology, psychology, and anthropology with the savoury aspects of eating, one of the most cherished human experiences.”

Explanation 

The paragraph mentions that Gordon Shepherd’s concept of neurogastronomy aims to unify various disciplines related to the study of flavour and the eating experience. By bridging food science with psychology and neurology, Shepherd highlights the multifaceted nature of how we perceive taste and smell, making ‘disciplines’ the appropriate answer.

Read more about Dictation Words for IELTS: Practice and Preparation!

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The Flavour of Pleasure Reading Questions 6-9

Complete the table below. 

Write NO MORE THAN TWO WORDS from the passage.

The Flavour of Pleasure Reading Answers with Explanations 6-9

Type of question: Table Completion

Under this task, you are required to fill in missing information in a table based on the information provided in the passage. These questions typically appear as part of the matching information or summary completion tasks.

How to best answer: 

• Quickly skim the passage for the main idea and relevant details.
• Note keywords or headings in the table to place missing information.
• Read surrounding sentences carefully for specific details.
• Use accurate and grammatically correct information from the passage.
• Verify and finalise your answers.
  

6. Spatial map

Reference

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.”

Explanation

The paragraph illustrates how the brain constructs a spatial map using patterns of light and dark. Just as these patterns help identify people and places, they are also essential in recognising different smells, making “spatial map” the correct answer.

7. Social life

Reference

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.”

Explanation 

The paragraph mentions that the ability to enjoy certain fragrances is fundamental to the pleasure we derive from eating. It also specifies that it is similar to our ability to distinguish persons, which is essential to the joys of social life.

8. (air) molecules

Reference

Paragraph 5: “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.”

Explanation 

The paragraph states that specialised receptors in the nose identify air molecules, which are critical for flavour recognition. This connection between air molecules and taste perception reinforces the importance of smell in the overall eating experience, making  “molecules” the right answer.

9. Flavours

Reference

Paragraph 5: “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.”

Explanation

The paragraph explains that the brain synthesises information from various senses to form a comprehensive understanding of flavours. By interpreting complex spatial patterns from smells, the brain can distinguish between different flavours, validating “flavours” as the correct response.

Read more about A Guide on Most Common English Words Used in Daily Life!

The Flavour of Pleasure Reading 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 ‘odour objects’?

11. When seeing was difficult, what did we use our sense of smell to find?

12. Which food item illustrates how flavour and positive emotion are linked?

13. What could be controlled in the future through flavour manipulation?

The Flavour of Pleasure Reading Answers with Explanations 10-13

Type of question: Short answer 

In this task, you will be given a set of questions with missing information, typically sentences with blank spaces. You must complete each statement with one word or phrase (as instructed). 

How to best answer: 

• Read the questions first to understand what information you need to look for in the passage.
• Skim the passage and look for keywords. 
• You may have to look for synonyms or paraphrases to locate the answer. 
• Verify your answers and finalise them.

10. Memories

Reference

Paragraph 8: “However, 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.”

Explanation

The paragraph explains that the brain stores memories associated with smells as “odour objects.” This concept highlights how our sense of smell plays a vital role in forming emotional connections to different scents, making “memories” the correct answer.

11. Prey

Reference

Paragraph 8: “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.”

Explanation 

The paragraph mentions that in times when visual cues were limited, our ability to smell became crucial for identifying food sources, particularly prey. It emphasises the evolutionary importance of olfactory senses for survival, making “prey” the right answer.

12. Chocolate 

Reference

Paragraph 9: “Consider the reaction to the acidity of the lemon and compare it to the face that welcomes the smooth marvel of chocolate.”

Explanation

The paragraph specifies that chocolate is a food linked to positivity or positive emotions. It also mentions that chocolate improves a person’s mood instantly. Hence, ‘chocolate’ is the correct answer.

13. Appetites

Reference

Paragraph 10: “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.”

Explanation

The paragraph mentions the potential for neuro-gastronomy to impact beneficial applications positively. It further states that applications such as manipulating flavour to control appetites are on the horizon. Hence ‘appetites’ is the correct answer.

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Conclusion

The IELTS Reading test requires a good understanding of various text types and the ability to find information quickly. Practising regularly, improving vocabulary, and developing efficient reading strategies are essential. 

Remember to carefully read the instructions and manage your time wisely during the test. Additionally, don’t be afraid to guess answers if you’re unsure, as you won’t lose marks for wrong answers.

Counselling advice for IELTS Reading success includes setting a study schedule, focusing on weak areas, and practising with various texts. Use resources like sample tests and study guides to familiarise yourself with the test format. 

Work on enhancing your skimming and scanning skills to identify critical information swiftly. Remember, practice and preparation are vital to boosting your confidence and achieving a successful outcome in the IELTS Reading test. 

If you want to learn more about the IELTS Reading Test, contact Leap Scholar Counsellors now.

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