This paper reviews human taste perception, exploring its history and current understanding. The author discusses classic questions regarding the fundamental tastes (salty, sweet, sour, bitter, and umami) and whether these are basic sensory qualities or result from combinations of stimuli. Recent research on taste intensity, temporal dynamics, spatial aspects, and interactions with other senses (smell, touch, temperature) is reviewed. The paper also examines individual differences in taste perception, including genetic factors and their implications for taste transduction mechanisms. Finally, it proposes future research directions to address unresolved questions about taste coding and the interactions between taste and other sensory modalities.