Why is chocolate melting at the tongue this kind of decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda this kind of disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that can not be explained by chemical components on my own. 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 StyrbÃ¦k investigate the more than one 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 StyrbÃ¦k 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 assist us make healthier and more sustainable food choices. Through mouthfeel, we will be able to recreate the physical feelings of foods we love with other ingredients or discover ways to latch onto smarter food options. Mastering texture also results in more adventurous gastronomic experiments in the kitchen, allowing us to achieve even greater heights of taste sensation.