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I'm hoping someone will know the answer to this question. I've been obsessing of late over the relationship between the size and density of food and its perceived taste, flavor and overall eatability (not edibility). For some time I've been convinced that there is something real here, but having little knowledge of food science, I don't know if this is just a mad delusion or a hunch. Let me give you three simple examples: pancakes, pizza, and cake. For each example, it seems true to me that the smallest version will have the highest level of positive taste and flavor, whereas this profile slope declines as the size grows. In the example of pancakes, compare something like Japanese-style, souffle pancakes, or even just a simple pancake in that size, with a pancake of a much larger size, say a thin flapjack style. Do the same for pizza and cake. Am I wrong in thinking that the taste and flavor decline as the overall portion size increases? Does an extra-large pizza have a noticeable difference in taste than a small pizza? I argue that it does, but why? Is there something to maintaining the desired flavor in a more compact and dense form for some dishes? Obviously, this wouldn't make sense for something like a soup or a clambake or seafood boil, but does it make sense for smaller, traditional dishes which grew larger over time to serve more people? And wouldn't this explain why in some cultures, pancakes are intended to be small, and in Italy, pizza is between 22-35 cm? In other words, they know that the best flavor profile is only possible in smaller portions? Obvious counterargument is someone like Burak Özdemir who supersizes dishes, but does this counterargument even apply? Viriditas ( talk) 18:55, 14 November 2023 (UTC)
Miscellaneous desk | ||
---|---|---|
< November 13 | << Oct | November | Dec >> | Current desk > |
Welcome to the Wikipedia Miscellaneous Reference Desk Archives |
---|
The page you are currently viewing is a transcluded archive page. While you can leave answers for any questions shown below, please ask new questions on one of the current reference desk pages. |
I'm hoping someone will know the answer to this question. I've been obsessing of late over the relationship between the size and density of food and its perceived taste, flavor and overall eatability (not edibility). For some time I've been convinced that there is something real here, but having little knowledge of food science, I don't know if this is just a mad delusion or a hunch. Let me give you three simple examples: pancakes, pizza, and cake. For each example, it seems true to me that the smallest version will have the highest level of positive taste and flavor, whereas this profile slope declines as the size grows. In the example of pancakes, compare something like Japanese-style, souffle pancakes, or even just a simple pancake in that size, with a pancake of a much larger size, say a thin flapjack style. Do the same for pizza and cake. Am I wrong in thinking that the taste and flavor decline as the overall portion size increases? Does an extra-large pizza have a noticeable difference in taste than a small pizza? I argue that it does, but why? Is there something to maintaining the desired flavor in a more compact and dense form for some dishes? Obviously, this wouldn't make sense for something like a soup or a clambake or seafood boil, but does it make sense for smaller, traditional dishes which grew larger over time to serve more people? And wouldn't this explain why in some cultures, pancakes are intended to be small, and in Italy, pizza is between 22-35 cm? In other words, they know that the best flavor profile is only possible in smaller portions? Obvious counterargument is someone like Burak Özdemir who supersizes dishes, but does this counterargument even apply? Viriditas ( talk) 18:55, 14 November 2023 (UTC)