Nothing much to add to this article other than for me there is little point in eating unenjoyable food (a sign of my French-ness some might say).
Indeed, for me the only real upside to replacing food with Soylent was that my first real food after five days – half a proper New York bagel with butter, Cowgirl Creamery Mt Tam cheese, a perfect Jersey tomato, and a pinch of Maldon Sea Salt – tasted so utterly, incredibly good that the hand with which I lifted it to my mouth started shaking uncontrollably. I will remember that meal for the rest of my life – and I have been unable to recreate its ground-shattering deliciousness since. Perhaps Soylent’s real value, then, is that by offering a functional simulation of food it enables us to appreciate those qualities in the original that are most important to us. In the same way that a study of AstroTurf reveals the attributes we most value in turfgrass, Soylent is a Rorschach test for our individual and societal relationship with food.