Sensation - Blog Posts

Desserts - Lemon Poppy Seed Quick Cake This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!

Being blindfolded is so erotic 🤤

😍🤤

I don’t smoke but I would start for these two beautiful sensual passionate women. So mesmerizing I had to watch twice

It’s the best flavor in the world.

I would rather taste a woman than eat an expensive meal in a high end restaurant.

the-man-on-the-silvermountain archive

Sensual tease in a red skirt

Contemporary dance “The Dinner”… Maya Stern and Tomer Sharabi

These are gifs from our new short video "Naughty or Nice?" which you will be able to see on our YouTube channel at:

YOUTUBE

We also wanted to thank you all guys for your likes and reblogs here, and also for your support on all of our other platforms. Especially you guys on our PATREON page. Thank you so so much!

We wish you all Merry Christmas and a Happy New Year. We hope that your next year will be much much better than the last 3 years

Largo and Editt

"Yes, I was infatuated with you: I am still. No one has ever heightened such a keen capacity of physical sensation in me. I cut you out because I couldn't stand being a passing fancy. Before I give my body, I must give my thoughts, my mind, my dreams. And you weren't having any of those."

Sylvia Plath, The Unabridged Journals of Sylvia Plath

Longing for a touch

But fearing the sensation

It tears me apart

Just.....wonderful.

some thingies////

understand them as a glamor, don’t deep into composition

Unfold/ Rust/ Lapse/ Flake - the ways to collapse, 2021

TW: prescription side effects..? Idk if that’s a TW but I’ll say it anyway

So like I’ve discovered a double edged side effect of sertraline. If u forget to take it it reminds u but it reminds you with a feeling I can best describe as:

-chromatically aberrating for 0.5 seconds.

- your brain goes “!!”

-softest bio emp

-like when u get vertigo and the world tilts but there’s no tilting involved

-astral projecting out of ur body by a centimeter for a second

-your brain to body signal lagged

Chopin, Bach used human speech ‘cues’ to express emotion in music

Music has long been described, anecdotally, as a universal language.

This may not be entirely true, but we’re one step closer to understanding why humans are so deeply affected by certain melodies and modes.

A team of McMaster researchers has discovered that renowned European composers Frédéric Chopin and Johann Sebastian Bach used everyday speech “cues” to convey emotion in some of their most famous compositions. Their findings were recently published in Frontiers of Psychology: Cognition.

Their research stemmed from an interest in human speech perception — the notion that “happy speech” for humans tends to be higher in pitch and faster in timing, while “sad speech” is lower and slower.

These same patterns are reflected in the delicate nuances of Chopin and Bach’s music, the McMaster team found.

To borrow from Canadian singer-songwriter Feist, we “feel it all” because the music features a very familiar cadence or rhythmic flow. It’s speaking to us in a language we understand.

“If you ask people why they listen to music, more often than not, they’ll talk about a strong emotional connection,” says Michael Schutz, director of McMaster’s MAPLE (Music, Acoustics, Perception & LEarning) Lab, and an associate professor of music cognition and percussion.

“What we found was, I believe, new evidence that individual composers tend to use cues in their music paralleling the use of these cues in emotional speech.” For example, major key or “happy” pieces are higher and faster than minor key or “sad” pieces.

The team also discovered that Bach and Chopin appear to “trade-off” their use of cues within the examined music.

Sets with larger pitch differences between major and minor key pieces had smaller timing differences, and vice versa. This may reflect efforts to balance the cues to avoid sounding trite, Schutz explains.

Schutz and Matthew Poon, a Music alumnus from the Class of 2012, began analyzing a complete body or “corpus” of three 24-piece sets by Chopin and Bach several years ago, as part of an Undergraduate Student Research Award (USRA) project. Poon is now a graduate student at the University of Toronto.

The pair analyzed all 48 preludes and fugues from J.S. Bach’s Well-Tempered Clavier (Book 1); as well as all 24 of Chopin’s Preludes (Op. 28). The pieces were chosen based on their historical significance and enduring popularity amongst performers, educators and audiences.

In order to ensure the tonal areas of each composition stayed in their stated keys, analysis was confined to the first eight complete measures — excluding pick-ups — from each of the 72 pieces.

Previous research on musical emotion has often involved manipulating existing melodies and compositions, Schutz explains. For example, transposing a melody higher or playing a song slower than written, in order to explore changes in emotional responses.

The McMaster-led study built upon that work by exploring how Bach and Chopin used emotional cues in their actual work — music still performed and enjoyed on a regular basis, hundreds of years after it was composed.

Can the same research be applied to modern pop music? Schutz says yes, although it’s much easier to analyze classical music based on the availability of sheet music and detailed notation, he offers.

Interessante!!

Sensation of Taste Is Built into Brain

Roast turkey. Stuffing. Mashed potatoes and gravy. Pie. Thanksgiving conjures up all sorts of flavors. If you close your eyes you can almost taste them. In fact, one day you may be able to—without food.

Scientists from Columbia University have figured out how to turn tastes on and off in the brain using optogenetics—a technique that uses penetrating light and genetic manipulation to turn brain cells on and off. They reported their findings in an article published in Nature. By manipulating brain cells in mice this way, the scientists were able to evoke different tastes without the food chemicals actually being present on the mice’s tongues.

The experiments “truly reconceptualize what we consider the sensory experience,” said Charles Zuker, head of the Zuker lab at Columbia and co-author on the paper. The results further demonstrate “that the sense of taste is hardwired in our brains,” Zuker said, unlike our sense of smell, which is strongly linked to taste but almost entirely dependent on experience.

Typically when we eat, the raised bumps, or papillae, that cover our tongues, pick up chemicals in foods and transmit tastes to the brain. There are five main types of papillae corresponding to each of the five basic tastes—sweet, sour, salty, bitter and umami. Contrary to popular belief, these aren’t clustered in particular places on the tongue, with bitter in the back and sweet at the front, but are spaced about evenly on the tongue.

A taste map may in fact exist, but it appears to be in the brain rather than on the tongue. First the researchers singled out the mice’s sweet and bitter taste centers in the brain, which are separated by approximately two millimeters in the insula. They concentrated on only sweet and bitter because the two are the most distinct from each other and also the most salient for humans, mice and other animals due their evolutionary importance to survival. Sweet usually indicates the presence of nutrients, whereas bitter signals potential danger of poison.

Zuker and his team then optogenetically stimulated the areas with light and in a series of behavioral tests, were able to have the mice taste sweet or bitter with only plain water. When the researchers activated the sweet neurons, they observed behavior consistent what with happens when mice normally encounter sweet foods: their licking increased significantly, even when the animals’ thirst was satiated. When the scientists stimulated neurons associated with bitter flavors, the mice stopped licking, seemed to scrub at their tongues and even gagged, depending on the level of optogenetic stimulation.

The researchers then performed the tests on animals that had never tasted sweet or bitter in their lives and found the same results. In the last set of experiments the researchers applied to the tongue of the mice chemicals that tasted sweet and bitter and compared their reactions to what happened when they simply stimulated the corresponding neurons optogenetically. There was no difference in the way the animals responded, “proving taste is hardwired in the brain,” Zuker said.

This doesn’t mean that there is no such thing as an “acquired taste,” Zuker clarified. For example, hákarl, fermented shark meat and national dish of Iceland, once called “the single worst, most disgusting and terrible tasting thing,” by famously acerbic food critic Anthony Bourdain is relished by many on the Nordic island nation. Humans are more complicated than mice. Taste can also be shaped by experience and culture. But the basics of this sensation are present from the beginning.

“Every baby smiles to sweet and frowns for bitter,” Zuker explained. “Taste mostly retains that hardwired response unless there is something that supersedes it. There are some things we consume [that] are innately aversive. But we take the gain with the bad if they have a positively reinforcing result.” Coffee or alcohol, for instance, are distinctly bitter, but many people learn to enjoy them over time due to the feelings of stimulation and inebriation they bring, respectively.

Gary Beauchamp, president of the Monell Chemical Senses Center in Pennsylvania, calls the research “a very clear and elegant approach,” confirming the long-standing hypothesis that taste is indeed evolutionarily hardwired. But Beauchamp also notes that sweet and bitter compounds can influence each other in the mouth to affect taste before they reach the brain. “In the real world, where foods are mixtures of things, it’s much more complex than what this study would suggest. Nevertheless, this is excellent work showing that these pathways are innately organized,” he said.  

Zuker is aware that sweet and bitter are at the extremes of the taste spectrum and may not be representative of all tastes. But he expects similar results testing other tastes, which are also evolutionarily based. Salt, for example, signals electrolytes. “The next question is how activity in these cortical fields integrates with rest of brain,” to form experience and lasting taste memories – such as those we make at Thanksgiving.

Source: Scientific American