Sandra Baker





October 14, 2017

In my Chapter 3 diary, I wrote about one of my favorite dishes, stir-fry with cauliflower rice. I think this is a good example of how perception can influence how we view the food we eat.


The sense of taste is our body’s response dissolved molecules and to molecules and ions on our tongue. The taste buds, which are the receptor cells for taste, process five basic tastes: sweetness, sourness, saltiness, bitterness, and savoriness. The neural signal created by the taste buds are sent to the gustatory cortex located deep within the cerebral cortex located under cortex, located under the frontal, parietal, and temporal lobes for further processing.


In addition to the physical components, taste also has a psychological and even cultural component. Not all individuals like the same flavors. For example, growing up my parents liked to eat breaded liver but my sister and I hated it’s taste. There are cultural difference in preferences as well. Most people living in people Japan prefer different flavors and types of food than people living in Greece.


Beyond just perception, we also employ our cognitive skills in making sense of the food that we taste. For example, we might ask what type of wine would go well with a particular dish or we try to guess what spices went into a soup that we ordered in a restaurant.

Now back to the stir-fry with cauliflower rice. I received this recipe from a co-worker who had tried it and thought it was good. Not knowing how my husband would react to the substitution of regular rice with the cauliflower, I decided not to tell him. After he gobbled down about half of his first helping, I asked him what he thought of the dish. He indicated that he liked it. I then pointed out that he was eating cauliflower rice. He abruptly stopped eating, looked at the food, and said, “I think it would be better with real rice”. Although he originally thought he was eating real rice, once he found out his preconceived notion about cauliflower changed how he viewed his meal.

East Peazy Stir Fry with Cauliflower Rice

This yummy recipe was given to me by a coworker and is so easy. The recipe calls for using frozen veggies and canned chicken but feel free to substitute the fresh ingredients if you wish or skip the chicken for a vegetarian dish.


1 package of frozen stir-fry vegetables
1 small can of white chicken meat
2 large eggs
1 Tablespoon canola oil
1 package of frozen cauliflower rice
Soy sauce

Heat the canola oil in a large pan or wok. Add the frozen vegetables and stir until they are no longer frozen. Mix in the chicken and cook another 2 minutes. Create a “hole” in the middle of the mixture and scramble the two eggs in the hole. Once eggs are cooked, stir in the frozen cauliflower rice, mixing everything together. Cook another 4 or 5 minutes and add soy sauce to taste.