Crunchy, smooth, liquid, acid, rubbery - just a small number of tastes and textures we experience when eating food.
On top of the perception of taste on the tongue there are a whole load of other responses when eating and this video from chef Carles Tejedor.
It was presented at Harvard University as part of their Science and Cooking sessions and shows that there are a whole load of responses that occur away from the mouth.
People are given a range of oil based gummies that highlight different tastes or textures and their micro reactions are filmed. It's interesting to see the strong effect food can have on people and surely more research into these reactions will lead to new ideas in the kitchen.
From fish and locally grown vegetables, to restaurants and fishing trips, here are the food and drink experiences to try in the picturesque coastal Venetian town, known as 'Little Venice', picked by The New York Times as the top travel destination for 2022.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.