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Why is chocolate melting on the tongue such a decadent sensation Why do we love crunching on bacon Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implicationsCollaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.