Color, smell, taste.
Color, smell, taste, are very important to us. If one of these feelings will be turned off, it is difficult to determine the culinary preferences, and more.
Scientists have been used since ancient times aromatic treatment of disease and a person`s mood.
The effect of the use of flavors and for the good of man and ill.
You know that if you close your eyes and nose, the taste is difficult to define what the product was delivered to you in the mouth and how it is edible.
When a stuffy nose, you get no pleasure from food because of the completeness of inclusion and have taste buds smell and color, and then there will be a taste.
You are surrounded by smells from birth and throughout life, but not all odors penetrate into the nasal cavity of a person consciously different. Our reaction to the smell of the bowl is unconscious in nature.
Now it is no secret that the stores use certain scents and if you`re hungry, helping to improve this store customer demand.
Avicenna wrote about the rose oil, as the mind and increases the possibility of accelerating the process of thinking.
A famous English poet George Gordon Byron, when perfumed with the smell of truffles themselves, feel the rush of inspiration.
In Japan allowed in kondetsionirovaniya certain scents to improve productivity.
Physiologist DI Shatenshteyn in 1939 scientifically proved and proved experimentally that some olfactory stimuli affect many functions and especially on performance.
Aromateraniya science of smells. Color, smell, taste, affect mood and health.
Site is not a guide to self-medication. Before using certain recipes require mandatory consultation of the doctor!
Over creation of a site worked: Shirly Mclauglin, Jesenia Walczak, Fredricka Lanzetta, Wendy Groleau, Ira Langness, Shaneka Hagel, Sixta Catoire, Lecia Hansberry, Shila Keicher.
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