I find it easier to recall the texture of food than its taste. It’s a physical memory that involves muscle and bone, whereas taste seems like more of a neural thing, so it’s harder to explain.
Biting into a carrot, for example, is something I can almost feel without actually having to do it.
I can feel it and hear it, in my head. The way the teeth go in, the resistance, then the crack as the carrot submits, which resonates through my jaw and around my skull; then it’s all about crunching it up. Cooking and eating in a simple way can mean we try more single ingredients more often, and so get to appreciate their individual textures even more. This is part of the joy of eating and this lovely salad of radishes and sugar snap peas is a perfect example.