Texture and Taste

Nice reading on the important role of texture in food. As you strip processed food of all the traditional markers of taste - fat, sugar and salt then all there is left to play with is texture.

Psychorheology is why we like gummy bears in solid but not liquid form, why we enjoy carbonated soda but balk at its flavor when it goes flat. It's why we perceive gelato as creamier than ice cream—even though the latter has more fat.

Experiments with texture could lead to new adventures with familiar food. The taste of soda in the texture of peanut butter cup could be a random example of combining two popular foods where the context of texture is switched. So when you try this novel food, you will likely expect a dissonance between what you expect and what you taste. That could lead to some interesting outcomes.

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