Putting the Crunch in Food
A little snippet in yesterday’s Times caught my eye - apparently the enjoyment of eating increases with crunchier foods.
A study by Leeds University found that sound plays an important part in the enjoyment of food; so important in fact that the researchers rank it as important as taste. They conclude that it was very probable that we are all genetically disposed to appreciate crispness in food as a sign of freshness.
Makes sense, I guess; food, after all, can be a full sensory experience. Flavours and aromas are obvious. Texture and mouthfeel are cited often in wine tasting notes, but perhaps less so in food writing - unless it’s a melt-in-the-mouth sensation.
