Foods vary in their elastic properties over a wide range of behaviours. In the case of mastication, textures vary from hard solid through brittle (chocolate bar) and crispy/crunchy (biscuits) to viscous and extensional flow (syrup) and finally very low viscosity fluid (water). Here we deploy an elastic description of soft solids which embraces all these behaviours to quantify the elastic behaviour of food, in particular through the use of sound. We illustrate the use of this mathematical description in the quantitative characterisation of the elastic and flow properties of food through orthodox measurement techniques and novel ultrasound methods. Measurement is complicated by human sensory capabilities that span the entire range from solid to fluid to gas in an integrated manner, during the appreciation of food. We use acoustic and rheological measurement techniques for the determination of the mechanical properties of soft solids, comparing oscillatory rheometry with acoustic parameters as exemplified by acoustic and oscillatory rheometry measurements in crystallising anhydrous milk fat (AMF). We conclude that acoustic and rheological measurements complement each other with acoustic techniques offering the possibility of inline, in process determination of mechanical and flow properties such as viscosity, rigidity, compressibility and bulk modulus.