The taste test. Inconclusive verdict. More testing needed.
Surely nothing could be easier than making toast. In these modern times, all you have to do is drop sliced bread into the toaster slots, push the lever down, and toast will pop right up when it’s done.
It was much trickier in my childhood. Our toasters were primitive appliances, with fold-down doors on either side. They demanded vigilance and patience, with disastrous consequences if we wandered away. These were the days before fire alarms, so burnt toast could be very burnt before the smell roused our attention.
My family also had a camping toaster, a simple wire mesh contraption held over a flame. I remember the toast it made was particularly delicious—very crisp on the outside and somehow fluffier and moister inside.
Either way, there was nothing difficult or complex about toast. Or so it seemed.
December 16, 2015 in Family Food, Memoir and Food, Taste
Tagged artisan, butter, Elizabeth David, emotion, Giulietta Carreli, John Gravois, Michael Procopio, Muriel Barbery, Nigel Slater, sensation, texture, toast
So many kinds of textures in this dessert–
whipped cream, melting ice cream, jelly, kiwi fruit and crispy biscuit.
(Originally posted on Sensorium, February 3 2014)
“Most people wildly underappreciate how much their sense of touch influences what they eat”, claims Barb Stuckey in Taste: What You’re Missing (p. 82).
“Mouthfeel” is the word for the touch sensations generated when we eat.
The earlier post “SWEETNESS (AND DEATH)” notes that our sense of taste isn’t confined to our mouth. We also have taste receptors in our pancreas and intestines, for instance.
Similarly, our sense of touch is very diffuse, registering on the surface of our bodies as well as deep within—and often in tandem with other senses.
Posted in Science
Tagged astringent, Barb Stuckey, contrast, culture, Diane Ackerman, fatty, flavour, mouthfeel, nerve, pleasure, receptor, sensation, sight, smell, texture, tongue, touch
Pickled in vinegar … does this really make your mouth water?
(Originally posted on Sensorium, May 4 2014)
“Sour is the Basic Taste that makes our mouth water the most”, says Barb Stuckey in Taste: What You’re Missing:
This happens because a supersour food enters the mouth with more acidity than the permanent resident, saliva, which rushes in to try to manage this huge change in acidity in the mouth … Once there’s enough saliva to dilute the sourness, the waterworks stop. (pp. 227-228)
I thought that was interesting, but it was only the start of a fascinating exploration of sourness.
-Continue reading …>