Besides taste, our idea of what we eat affects a whole bunch of impressions. First of all gases emitted during the chewing of food, the rise in the nasal cavity, affecting the sense of smell. Has the value and structure of food. Connect to the process temperature and pain because spicy food stimulates pain receptors (maznevski cheese in the face, you will feel on the skin the same burning sensation as in language). The receptors of touch and pressure suggest that we have in your mouth crispy or cream, hard food or soft ears perceive the sounds that occur while chewing food. And of course, the memory we will long remember a dish that disgusted.
Finally, the eyes tell about the appearance of a dish, and we return to them in memory. You can spend with your friends an interesting experiment, trying something on taste blindfold. For example you'll discover that you can not distinguish orange juice from the grapefruit, not seeing or imagining in advance the taste.
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