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Note-by-Note CookingThe Future of Food$
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Hervé This

Print publication date: 2014

Print ISBN-13: 9780231164863

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231164863.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 21 September 2021

Consistency

Consistency

Chapter:
(p.54) Two Consistency
Source:
Note-by-Note Cooking
Author(s):

Hervé This

, M.B. DeBevoise
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231164863.003.0002

This chapter discusses the relationship of taste, temperature, texture, odor, and color of food to its flavor. Various sensations enable a person who is eating to determine the characteristics of a certain food such as taste, temperature, texture, odor, color, and so on. But while a person perceives each of these things, he will find it very hard to isolate them. For instance, when a person eats, he or she detects not only taste, but also texture, order, and temperature. Scientists studying the appearance of foods maintain that this consistency is preponderant in the experience of eating. However, if the visible texture of a food leads a person to anticipate a taste or a flavor that turns out not to be present, the false expectations will quickly be dispelled.

Keywords:   consistency, flavor, taste, temperature, texture, odor

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