Re: Visualizing

On 9/6/2024 11:47 AM, Edward Rawde wrote:

How do you think a baker/chef/bartender assembles ingredients with an
expectation of what it will *taste* like?

  From their experience of doing it previously.

That's a non-answer and suggests that they had made *that* concoction
previously.
Rather, when you "make something new", you are relying on what each of
the ingredients separately brings to the result (OTHER, previously
encountered results) and weigh whether or not you want some portion
of that to be present in your new creation.
Potatoes have a different taste/texture than rice.  Which (if any) do you
want in this dish?
Buttermilk has a different taste than heavy cream.  Which do you want
this gelato to use as its base?

Don't you conjure an "image" when someone talks about "burning sulfur"?
Or, "vanilla"?

 I can if I want.

I think the point is that most people do this instinctively.  If they
want to *savor* a memory of a scent (or flavor or imagery or...)
then they may put extra effort into recalling it WITHOUT distraction.

Can't you imagine what a piece of silk feels like?  Sandpaper?  Grease?

 Sure I can. Was there a question here?

You wondered if people could "feelize", etc.  I find it hard to imagine
that folks could NOT imagine what silk, sandpaper, grease feels like.