The human sense of smell can accomplish astonishing feats, yet there remains a prevailing
belief that olfactory language is deficient. Numerous studies with English speakers support …

Olfaction is often viewed as difficult, yet the empirical evidence suggests a different picture. A
closer look shows people around the world differ in their ability to detect, discriminate, and …

Humans share sensory systems with a common anatomical blueprint, but individual sensory
experience nevertheless varies. In olfaction, it is not known to what degree sensory …

This paper begins by exploring the role of fermented and deliberately rotted (putrefied) meat,
fish, and fat in the diet of modern hunters and gatherers throughout the arctic and subarctic …

Olfactory receptor (OR) genes in humans form a special class characterized by unusually
high DNA sequence diversity, which should give rise to differences in perception and …

The control of microbes in food has been as important to human societies as the
domestication of plants and animals. The direct or indirect management of microbes has …

The world is undergoing massive atmospheric and ecological change, driving
unprecedented challenges to human well-being. Olfaction is a key sensory system through …

Taste shapes evolution, microbes make tasty food, and humans and microbes have been
shaping each other for a long while. Yet anthropological accounts of evolution and …

Despite being part of the now often unfavourably perceived category of processed meats,
fermented meats remain of substantial nutritional, economic, and cultural importance in …

It is widely known that traditional northern hunter–gatherers such as the Inuit included putrid
meat, fish, and fat in their diet, although the ubiquity and dietary importance of decomposing …