texture
TEKS-chur
/ˈtɛks.tʃər/
The feel, appearance, or consistency of a surface or a substance.
In food, texture refers to the physical sensations in the mouth (crunchy, smooth, gritty) rather than the flavor.
The story behind the word. Derived from 'texere' (to weave), texture originally referred to the way a fabric was woven. It later expanded to describe the 'weave' or structure of any substance, including food.
Word relationships
- consistency: Consistency refers to the thickness or firmness of a liquid or semi-solid, while texture is broader.
Commonly confused with
- mouthfeel: Texture is the physical property of the food; mouthfeel is the subjective sensation it produces.
Word family
- textural (adjective): Relating to texture.
Collocations
- smooth texture
- crunchy texture
- creamy texture
- grainy texture
Example sentences
- "The bread had a wonderful texture, with a crusty exterior and a soft, airy crumb." Describing the quality of bread.
- "Processing techniques can significantly alter the texture of plant-based proteins." A scientific observation about food processing.
Memory hook
Think of a 'textile' (fabric); just as you feel the weave of a shirt, you feel the texture of food. Texture is how food 'feels' to the touch of your tongue.
When not to use
Avoid using it when you actually mean 'flavor' or 'taste'.
Fun facts
- In many Asian cuisines, texture is considered just as important as—if not more important than—flavor.
Explore more words
organoleptic, materiality, astringency, sensory, tactile, terrain
Also appears in
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