As children, we all learned about the 4 different taste qualities the human tongue can appreciate: salty, sugar, bitter, and sour. Savory or umami was added in 1985. "Calcium" has been proposed in 2008 as well as more recently, "fatty" taste. However, we are slowly learning that "taste" is much more complex than simply the ability to perceive the taste qualities associated with food. That tongue map we all memorized in elementary school? It's a lie... Rea…