The texture of the food we eat seems to largely determine what food and what not, regardless of its taste. For example, rice pudding, with its consistency, is disliked by many Asian consumers. In contrast, Westerners often dislike fermented black natto, which has an odd consistency.
The others, without going too far, are almost sea snot for many people; and for others, a delicacy. Without forgetting that moods are also involved in all this.
Food and mood
If we want to improve our mood, we will choose some textures over others when it comes to what we eat. So what we eat to lift our spirits is usually smooth in texture , like mashed potatoes or pudding. In fact, most people associate these textures with being nutritious and comforting.
That is why more and more chefs take textures into account, or mix them in a certain way in the same dish. As Charles Spence abounds in this in his book Gastrophysics :
Naturally, the properties of textures (oral and somatosensory) can also be a fundamental part of what we find pleasant in the foods we like. Indeed, several researchers believe that they are an essential part of the appeal of chocolate, one of the few foods that melt at mouth temperature (just eat a piece of chocolate very cold and another hot to tell the difference).
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