Identify food on your plate only by smell, taste, and touch. A food’s flavor includes its texture, aroma, temperature, spiciness—even sound.
Smell and taste, of course, are intimately involved in one’s response to foods. But texture plays a role in enjoyment, too, and by isolating your tactile appreciation you create a different neural route. The tongue and lips are among the most sensitive parts of the body (even more sensitive than the fingertips).