Eating by Texture

摘要

But more than their delicious taste (and they do have that!), we often desire them for their texture, known in the food industry as "mouthfeel."The nervous system is wired for variety, and that goes beyond flavor to include texture, explains David Katz, M.D., an associate professor adjunct of public health at the Yale University School of Medicine and author of Dr. Katz's Full Flavor Diet. Down soft foods for a while, he says, and you'll start craving something to crunch. "When you give yourmouth a constant texture, your taste buds start to yawn," he notes. Dr. Katz believes it's likely that stronger stimuli, like crispy or thick and creamy, electrify those buds more than something bland, and satisfy us more fully. It's no accident that comfort foods typically have these textures.