4 ms·

The reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.

by pdpi 4y ago

AlecSchueler 4y ago
Though your mouth is reporting good feedback on things that seem to have good nutritional value right? Of course you can easily confuse it (eg with lots of sugar), I just mean the distinction you're making might not be needed.
jamiek88 4y ago
Can we just say texture? This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross. No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit. Texture. Taste. Temperature. Mouth feel, tongue feel, heat feel.
- _a_a_a_ 4y ago
  I get you but I believe mouth-feel is more than texture, for example it's the crunchiness of crisps in your mouth, and temperature alone doesn't cover the coolness of menthol. I certainly agree with you that a lot of pretentious long words are taking over from short words that do a perfectly good job, and it sucks.
  - jamiek88 4y ago
    You used the perfect existing word for crunchiness. Crunchiness. But this is my personal hill and I’ve already built the mausoleum!
    - ahefner 4y ago
      I'm willing to die on this hill with you provided we also take up arms against the phrase "flavor profile".
- wiredfool 4y ago
  Foodies may have 'just' started using it, but it's a term of art in the Food service/Food science world. It's not like computing doesn't have a lot of terms that seem redundant or over complicated if you aren't experienced with it.
- version_five 4y ago
  It's been 20 years since I've heard "mouth feel", based on some food projects going on in the lab where I did my PhD. I don't think it was a new term then. Maybe it's bled into the world of internet foodies recently, I have no idea, but it's not a new term

The reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.

by pdpi 4y ago

The reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.

AlecSchueler 4y ago

Though your mouth is reporting good feedback on things that seem to have good nutritional value right? Of course you can easily confuse it (eg with lots of sugar), I just mean the distinction you're making might not be needed.

jamiek88 4y ago

Can we just say texture? This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross. No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit. Texture. Taste. Temperature. Mouth feel, tongue feel, heat feel.

_a_a_a_ 4y ago
I get you but I believe mouth-feel is more than texture, for example it's the crunchiness of crisps in your mouth, and temperature alone doesn't cover the coolness of menthol. I certainly agree with you that a lot of pretentious long words are taking over from short words that do a perfectly good job, and it sucks.
- jamiek88 4y ago
  You used the perfect existing word for crunchiness. Crunchiness. But this is my personal hill and I’ve already built the mausoleum!
  - ahefner 4y ago
    I'm willing to die on this hill with you provided we also take up arms against the phrase "flavor profile".
wiredfool 4y ago
Foodies may have 'just' started using it, but it's a term of art in the Food service/Food science world. It's not like computing doesn't have a lot of terms that seem redundant or over complicated if you aren't experienced with it.
version_five 4y ago
It's been 20 years since I've heard "mouth feel", based on some food projects going on in the lab where I did my PhD. I don't think it was a new term then. Maybe it's bled into the world of internet foodies recently, I have no idea, but it's not a new term