fungiform papillae

"A supertaster is a person who experiences taste with far greater intensity than average. Women are more likely to be supertasters, as are Asians and Africans. Among individuals of European descent, it is estimated that about 25% of the population are supertasters. The cause of this heightened response is currently unknown, although it is thought to be, at least in part, due to an increased number of fungiform papillae." [wikipedia]

I really have no idea whether or not I am a supertaster, or even whether I would want to be one if I could choose. What does it really mean to taste foods more intensely? Do tasty things taste "better?" Could a crisp, sweet/tart, autumn apple warm from the sun possibly taste better to one apple-lover than to another? I have pondered the idea ever since Jeffrey Steingarten wrote about it in Vogue sometime last year, and although I do indeed hate endive, radicchio, and frisée, I love coffee, broccoli, and brussel sprouts. I've never really been a picky eater, and the list of foods I don't like is quite short (the above plus cauliflower and morels, and probably a few other things I haven't tried yet).
I'll have to buy a test kit for conclusive proof.


While awaiting my test kit (order here), I'll continue to fulfill my self-appointed role as unofficial SuperTaster. This means that I will continue to taste just about anything, and also that a great majority of my brainspace is consumed with thoughts of food. Even my MA thesis is about food... so now studying whets my appetite too, along with just about everything else. Right now, in fact, I am eating a banana and some rice crackers (my new thing), and thinking about dinner (kale and sweet potato soup -- my other new thing).