Taste organizes density, temperature, and time into a unified experienced being

Evidence

The sugary, for example, expresses the slimy when we eat a spoonful of honey or molasses, just as an analytical function expresses a geometric curve. This means that all qualities which are not strictly speaking flavor but which are massed, melted, buried in the flavor, represent the matter of the flavor. (The piece of chocolate which at first offers a resistance to my tooth, soon abruptly gives way and crumbles; its resistance first, then its crumbling is chocolate.) In addition they are united to certain temporal characteristics of flavor; that is, to its mode of temporalization. Certain tastes give themselves all at once, some are like delayed-action fuses, some release themselves by degrees, certain ones dwindle slowly until they disappear, and still others vanish at the very moment one thinks to possess them. — Jean-Paul Sartre, Being and Nothingness, 1414

Categorization

• FICTION: The temporal character of tastes — delayed fuses, evanescent flavors — is prime material for a sensuous fictional passage on memory and appetite.
• XREF: connects to: Tastes encode a whole choice of being rather than sexual or physiological facts; Taste is read as a holistic gestalt, not signal-by-signal — W. David Marx, Status and Culture: How Our Desire for…, 248; Shrinking time between impulse and capture is experienced as aesthetic energy — Anna Kornbluh, Immediacy, or The Style of Too Late…, 217
• yield-rescued: below the book’s yield-target cutoff, included anyway for connecting to: Tastes encode a whole choice of being rather than sexual or physiological facts; Taste is read as a holistic gestalt, not signal-by-signal — W. David Marx, Status and Culture: How Our Desire for…, 248; Shrinking time between impulse and capture is experienced as aesthetic energy — Anna Kornbluh, Immediacy, or The Style of Too Late…, 217