Why is chocolate melting on the tongue such a decadent sensation? Why do
we love crunching on bacon? Why is fizz-less soda such a disappointment
to drink, and why is flat beer so unappealing to the palate? Our sense
of taste produces physical and emotional reactions that cannot be
explained by chemical components alone. Eating triggers our imagination,
draws on our powers of recall, and activates our critical judgment,
creating a unique impression in our mouths and our minds. How exactly
does this alchemy work, and what are the larger cultural and
environmental implications?
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and
Klavs Styrbæk investigate the multiple ways in which food texture
influences taste. Combining scientific analysis with creative intuition
and a sophisticated knowledge of food preparation, they write a
one-of-a-kind book for food lovers and food science scholars. By mapping
the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater
awareness of its link to our culinary preferences. Gaining insight into
the textural properties of raw vegetables, puffed rice, bouillon, or ice
cream can help us make healthier and more sustainable food choices.
Through mouthfeel, we can recreate the physical feelings of foods we
love with other ingredients or learn to latch onto smarter food options.
Mastering texture also leads to more adventurous gastronomic experiments
in the kitchen, allowing us to reach even greater heights of taste
sensation.
