The book "The Sense of Taste" was published in 1922 by the joint efforts of Harry L. Hollingworth and Albert T. Poffenberger. This book is the result of deep research in the field of sensory psychology and physiology. The authors carefully examine the mechanisms of human taste perception, explain the relationship between taste receptors and brain centers responsible for this type of sensation. The book "Sense of Taste" reveals important aspects related to taste, helps to understand how factors such as genetics, psychological preferences and cultural traditions influence our diet and food choices. This book will help everyone to look at their own tasting experience in a new way.