In the book Gulp, Mary Roach explores what it is that makes us like certain foods. She investigates different qualities of different foods in an attempt to discern what food attributes make us like different things. There are the obvious taste and texture qualities, but she investigates further, and finds that there is a lot of physics involved in which foods we like and which foods we don’t like.
Roach quotes researcher Tony Van Vliet in her book writing, “People eat physics. You eat physical properties with a little bit of taste and aroma. And if the physics is not good, then you don’t eat it.” This quote followed the explanation of an experiment regarding potato chips. Researchers found that manipulating sound waves, to eliminate the crunch sounds of the chips, made people think they were eating old, stale chips, when in fact they were eating fresh chips. Eating, an activity dominated by taste and the mouth, it turns out is also greatly impacted by the ears.
“Crispness and crunch are the body’s shorthand for healthy,” Roach continues. When we eat, our noses play a big role, the touch receptors in our mouth play a huge role, and it turns out even our ears play a huge role. Without realizing it, we are using a huge amount of our senses to determine whether food is healthy, safe to eat, and nutritious. When the physics don’t align for any given physical property of the food, we will experience it differently. Add red coloring to white wine and people won’t experience it as a white wine. Mute the crunch on chips and people will think they are old and stale. People eat physics just as much as they eat food.