There must be a strong physiological bond / affinity between these two aspects of the senses, such that it seems as though you can't have one without the other. Because of my two months of illness, I no longer have any appetite, not even for the things I used to love to eat — for example the exquisite carrot cake made by Pastry Pants Bakery in Swarthmore; a scrumptious piece of it has been sitting on my kitchen counter for two weeks. In the past, I would have devoured it upon sight. Now, about the only thing that attracts my eating attention is feta cheese, especially from the barrel in its brine, which I consume copiously. Everything else I put in my mouth tastes cottony. I don't even like fresh water any more — sè 澀 ("astringent"). Selected readings "Mouthfeel" (4/10/19) "The mystery of "mouthfeel'"
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