I just had pad thai. Why is it that it wouldn’t taste as good if I put it in a blender and then ate it? It would contain all the same flavors and nutritional components. What is it that makes texture so important and therefore, makes food like hamburgers or pad Thai taste undesirable when blended up?
In: Biology
Using Thai as an example each element (salt, sweet, acid, fire) different parts of your toung senses different flavors. Texture of the components, noodles, peanuts, sauce add to the experience. Blend it and the uniqueness of the flavors are lost as well as the nuances of texture.
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