Taste has volume.

Taste has volume. This occurred to me whilst eating two pieces of lemon & pomegranate gum the other day. You see, aside from its odd sounding ingredients, it's quite tasty. I had a piece the day before and found it to be "A frothy mixture of fun and youth" although others may refer to it as "Pond Scum."

Back to the present: It occurred to me to try the recommended serving: two pieces. Thusly I chose and consumed two pieces.

This gum has a candy shellac over the gum and is in something of an engorged button shape. At first it is a bit crunchy and then becomes sort of crumbly in your mouth. At the point that you're sure you're about to swallow what is left of the crumbs they congeal into the gum that we all know and love; Proper texture and all.

As you might have guessed this gum has a particular flavor. It doesn't "muck in" well on the sports field. It was after my gum had come to the full gummy state that I realized the flavor was .... well, louder. It was brighter, it had more to it than a single piece alone.

This made me realize that the senses are in fact quite peculiar and under-appreciated. Now it seems taste has volume. I thought that was reserved for the ears but I was incorrect. It is a shared trait and always has been. Ever put 2 hot balls in your mouth at once? Well I was a little boy once so I did. The volume was unbearable.

It also seems to me that taste has something of a 3 dimensional quality. I'm having trouble understanding it enough to put into words so luckily this part of the post will sound just like the rest and you, my beloved reader, will never know. Oh wait! Moving on; I can't, right off, think of a one dimensional taste so I think they all have multiple dimensions. Not sure how many or what they are. Come to think of it they are everywhere too. Some foods burn the tip of your tongue while others burn more on the sides or rear. Some things aren't hot until they're well in your gullet and suddenly you have heat coming out of your ears and sweat rolling from your brow. Hot isn't the only general flavor that is effected I think. Salty can do the same. Regular salt on regular food, no big deal; Tastes like salt. Add too much soy to an already salty chinese stir fry and its a salt that consumes the senses with explosions of salt flavor throughout much more of your tasting apparatus. Sweet & Sour same way.

I believe there would be a limit as well. Curiously strong mints. Altoids. These are the volume leaders that I have encountered (with the only contender being whatever gum my brother chews) and I have found that multiple altoids at once produce very little in the way of increasing volume because it seems some magical ceiling has been reached.


I will continue my studies and report my findings. Unless you've already completed that part?