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
Texture is a major indicator of food quality. A carrot that’s mushy isn’t good. We develop expectations for what foods are supposed to be like texture-wise and deviation in these expectations set off our reptile brain alarms
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