It always begins with taste. And taste begins with the eyes—the contrast of colors, the perception of textures, of softness or brittleness, the interplay of form and function. Then the feeling, is the roughness excused? Is its smoothness, its feel to the skin, natural? Does it matter to your enjoyment that it is warm, scalding , cold or frozen? Does it matter to your enjoyment that it is warm, scalding, cold or frozen? We taste it most fully, first with our nose. even before our lips part, even before the flavor profile hits our tongues. It's a miniscule second that separates the scent and the burst of flavors in our mouths, the neurons zapping to and from the brain with a verdict.
It’s the taste that counts, yet taste itself, is as unique as the confluence of all our senses. But that is the challenge. And if you ask me truly, deeply, why I am doing what I’m doing now. And if you have time, then I’ll tell you. It’s the pursuit of that unseen gold medal, to venture into creating something to meets my standard of taste.
To read the full entry please visit my new food blog, Made with Love!
