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
Probably not the right answer, but still something to think about. At its basic function, the sensation of taste is just feeling the shape of molecules. So it’s all texture dependent
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