2 questions 12$

1. Discuss how the sense of taste is useful for a chef. What concepts about smell would be important for a chef to understand? How is the knowledge of the differences in how the perception of taste varies from person to person useful for a chef? Discuss the taste pathway and the perception of flavor.

2. Discuss the use of haptics in commercial settings (automobiles, mobile devices, etc.). Discussion should include application, acceptance of the implementation, and the pros and cons of usage.

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