An attractive item of dysphagia cuisine does not necessarily have to present itself as a direct imitation of any food product, but its aroma, appearance and taste may present a strong appeal analogous to the texture lost in rendering the food safe to swallow. This texture analog may, in fact, recoup all of the appeal lost in such cuisine. Seasonings traditionally served in a homogenous mix are presented in distinct layers to allow the consumer to experience a rapid succession of tastes at different parts of the tongue. These sensations combine to produce an impression of the customary dish, but with an element of surprise or discovery in the transition from the analog to the relatively homogenous bolus formed prior to swallowing: a process analogous to mastication in a product which did not actually require chewing to be swallowed safely.
