With the help of oral receptors, we recognize the taste, temperature and other properties of foods. From receptors along sensitive nerve fibers, excitation is transmitted to the salivary center, which, as you already know, is located in the medulla oblongata. From it, the team goes to the salivary glands, as a result of which saliva is released, the amount and qualitative composition of which correspond to the physicochemical properties of food.
Remember: The process of learning a person lasts a lifetime. The value of the same knowledge for different people may be different, it is determined by their individual characteristics and needs. Therefore, knowledge is always needed at any age and position.