Aroma And Taste Quotes

When we traded homemaking for careers, we were implicitly promised economic independence and worldly influence. But a devil of a bargain it has turned out to be in terms of daily life. We gave up the aroma of warm bread rising, the measured pace of nurturing routines, the creative task of molding our families' tastes and zest for life; we received in exchange the minivan and the Lunchable.

For a well-made cup of coffee is the proper beginning to an idle day. Its aroma is beguiling, its taste is sweet; yet it leaves behind only bitterness and regret. In that, it resembles, surely, the pleasures of love.

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

You must be completely awake in the present to enjoy the tea. Only in the awareness of the present, can your hands feel the pleasant warmth of the cup. Only in the present, can you savor the aroma, taste the sweetness, appreciate the delicacy. If you are ruminating about the past, or worrying about the future, you will completely miss the experience of enjoying the cup of tea. You will look down at the cup, and the tea will be gone. Life is like that. If you are not fully present, you will look around and it will be gone. You will have missed the feel, the aroma, the delicacy and beauty of life. It will seem to be speeding past you. The past is finished. Learn from it and let it go. The future is not even here yet. Plan for it, but do not waste your time worrying about it. Worrying is worthless. When you stop ruminating about what has already happened, when you stop worrying about what might never happen, then you will be in the present moment. Then you will begin to experience joy in life.

Whichever wine was within, it was decidedly not identical to its neighbors. On the contrary, the contents of the bottle in his hand was the product of a history as unique and complex as that of a nation, or a man. In its color, aroma, and taste, it would certainly express the idiosyncratic geology and prevailing climate of its home terrain. But in addition, it would express all the natural phenomena of its vintage. In a sip, it would evoke the timing of that winter's thaw, the extent of that summer's rain, the prevailing winds, and the frequency of clouds. Yes, a bottle of wine was the ultimate distillation of time and place; a poetic expression of individuality itself.

Coffee should not be drunk in a hurry. It is the sister of time, and should be sipped slowly, slowly. Coffee is the sound of taste, a sound for the aroma. It is a meditation and a plunge into memories and the soul.

Beauty is the only human aspect which cannot be captured on any canvas howsoever hard an artist tries. At the most, the undaunted artist can replicate the beauty on paper but what is a replica in comparison to the original! The humbling resemblance can only be respected, not truly adored. Beauty cannot be imprisoned in the lens of a camera. The images of beauty are a moment of its essence. Beauty cannot be displayed to evoke pleasure for all on a cinema screen. Those are just its imprints, mere illusions of its existence. Beauty cannot be described by words; it cannot be written or read about. There are no suitable words in all the languages of the world, ancient or modern to hold it between a paper and a pen or a script and an eye. Beauty can only be experienced from far, its delightful aroma can only be tasted through one’s eyes and its pleasurable sight can only be felt from the soul. Beauty can only be best described at its origin through a befuddling silence, the kind that leaves one almost on the verge of a pleasurable death, just because one chooses beauty over life. There is nothing in this world to hold something so pure, so divine except a loving heart. And it is the only manner through which love recognises love; the language of love has no alphabet, no words.

The vine needs to suffer. Going down into this earth-fighting to survive among the stones, among the lime rock-this is what gives it its aroma. Its taste. Its unique character. These grapes will create a wine few other vineyards can compare with not because their life was easy, but because they had to struggle to survive.

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day.

Annie believed taste and aromas had the power to transport people from the present to other places. Sometimes this was a journey to a different mood, but it was also a form of time travel.

The Warrior's Diet Three Rules of Eating: Rule #1: Always start with subtle-tasting foods and move to the more aggressive foods. Rule #2: Include as many tastes, textures, colors, and aromas as possible in your main meal. Rule #3: Stop eating when you feel much more thirsty than hungry.

When Homer composed the Iliad and Odyssey, he was drawing on centuries of history and folklore handed down by oral tradition. When Nicolas Poussin painted The Rape of the Sabine Women, he was re-creating Roman history. When Marcel Proust dipped his petites madeleines into his tea, the taste and aroma set off a flood of memories and emotions from which modern literature has still not recovered.

Memories Memories are real life experiences distilled over time into a palatable elixir that one can selectively choose to indulge. Heartbreak and misfortune are most often entombed in cerebral mausoleums. Due to their caustic essence they are prohibitive to access and are accompanied by a lingering bitter aftertaste. Pleasant recollections may be retrieved at will as if tethered to the end of a string on a reel. They are often seasoned to taste and bursting with flavor and pungent aromas.

The taste of him exploded inside her mouth, filling her senses with an intoxicating warmth and aroma that had nothing to do with the amount of brandy he had consumed. He made sounds-rough, greedy, indistinct sounds that vibrated through her tissues, his lips and teeth and tongue consuming her with his passion.

In actuality, coffee tastes nothing like it smells. Three hundred of the six hundred and thirty-one chemicals that combine to create the wonderful aroma are destroyed by saliva. This causes the flavor to mutate before we swallow it.

Annie believed taste and aromas had the power to transport people from the present to other places. Sometimes this was a journey to a different mood, but it was also a form of time travel. For Annie, the subtlest whiff of freshly cut grass, or the essence of pine needles, a freshly risen cheese soufflé, the scent of a dog rose or a rain shower on autumn leaves, conjured up past summers.

A novel is a hearty meal, but poems are the Belgian chocolates of the bookshelf. You can pick one and linger over it. Savour the aroma, the taste, the melting texture, the sweet craving it leaves behind! Or you can scoff down as many as you can eat. It’s up to you.

[A portion of the audience members are getting really curious about the taste of ‘Murim dumplings’.] I sensed Yu Jung-Hyeok [999] flinch ever so slightly on my shoulder. In the meantime, I handed the dumplings over to Shin Yu-Seung and Yu Jung-Hyeok as well. The latter frowned and shook his head. “I don’t eat food made by other people.” “Other people didn’t make this.” He seemed deeply puzzled by that. Most likely, he had no idea what I was talking about. He then glared at the [Murim dumpling] resting before his eyes with some suspicion, but eventually made up his mind and cautiously reached out to it. And very slowly, so very slowly, as if he was studying his new enemy, brought the dumpling near his nose. “….This aroma??” That’s right, eat that damn dumpling, you bastard. Yu Jung-Hyeok continued his pained deliberation over and over again, and in the end, brought the dumpling towards his lips very slowly. As if he was tearing into the neck of the enemy commander, he took a small bite out of it.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

I went to bookshops to smell that lovely aroma of a new book. I would pick up a copy and run the pages across the ball of my thumb and let the fresh-baked smell flow up my nose. Then I would lick my thumb. It didn’t taste of anything, but it was like finding a chocolate wrapper inside a book and remembering the taste of the chocolate.

no other man smells of sex, sin, and sweetness like Sutton Ellis — red-blooded, clean, aroused man, and I’m light-headed from the aroma. He tastes of salt, sweat, soap, and scandal; a luscious mix for which I hunger. His neck, muscles bulging with tension, jawline, slight stubble abrading my tongue, hands, those big, capable hands, flexing in and out on my hips… he’s perfection.

The sight of my mother's handwriting on the slips of paper and in the margins of the book causes me to inhale sharply, and for a moment I smell licorice, as if the mere sight of her heavily styled penmanship has produced an olfactory hallucination. It's a delicate smell, more like anise or fresh tarragon than the sugary smell of a licorice pastille. Smell, I remember my mother once telling me, is the most powerful of the senses. Without it, there is no taste. Long ago I lost the memory of her face, the sound of her voice, the touch of her fingers. But I can still remember her smell, in the aroma of a sherry reduction, the perfume, delicate and faint, that lingers on your hands after you've run them through a hedge of rosemary, the pungent assault of a Gauloises cigarette. Any of a thousand smells are enough to conjure her memory.

dogs rely more on smell than taste in making choices about what to eat and how vigorously. (Pat Moeller estimates that for dogs, the ratio for how much aroma matters to how much taste matters is 70/30. For cats, the ratio is more like 50/50.)

Frank was by far the best kisser I'd ever had the pleasure to make out with. Being able to wrap his tongue around so many languages couldn't have hurt his skill of wrapping his tongue around mine. It felt like he controlled my whole body when he kissed me, his hands on my face, his fingers reaching the back of my head as we tried to consume each other, like only one of us could come out alive at the end. And his mouth tasted more like the sweet aroma of coffee than the bitter flavor.

The waiter uncorked the bottle and poured the first taste. Pierre swirled and then lifted the glass to his nose to inhale the bouquet, the aroma of France, his homeland, He savored the taste of familiar tannins and metals, the acidity a bittersweet reminder of the laughter of children in the fields, of adults cheering long summer evenings, of long-buried emotions, Claire alive in his mouth, Pierre swallowed the wine and approved with a nod the waiter´s choice of bottle, the wine, like him, a survivor in a far-flung place.

The palate of taste is limited to the five or six primary colors that the tongue can recognize; olfaction, by comparison, is seemingly limitless in the shadings and combinations it can register and archive—and retronasal olfaction can perceive aromas to which even the nose is blind.

I think about her serving this cake at Salt, the slice still warm, the aroma of corn filling the whole bakery like the branches of a tree stretching in all directions. It tasted buttery, and savory, and with just the right hint of sour, which I guess came from the cheese. It was perfectly salted and spicy, cinnamon's contribution to the cake.

I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.

The subject matter is perhaps best characterized as “the subjective quality of experience.” When we perceive, think, and act, there is a whir of causation and information processing, but this processing does not usually go on in the dark. There is also an internal aspect; there is something it feels like to be a cognitive agent. This internal aspect is conscious experience. Conscious experiences range from vivid color sensations to experiences of the faintest background aromas; from hard-edged pains to the elusive experience of thoughts on the tip of one’s tongue; from mundane sounds and smells to the encompassing grandeur of musical experience; from the triviality of a nagging itch to the weight of a deep existential angst; from the specificity of the taste of peppermint to the generality of one’s experience of selfhood. All these have a distinct experienced quality. All are prominent parts of the inner life of the mind. We can say that a being is conscious if there is something it is like to be that being, to use a phrase made famous by Thomas Nagel.1

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

The lecturers back in Moscow might tell you that radiation has no odor or taste, he explained, but they’ve never been to Chernobyl. Intense gamma fields of 100 roentgen an hour and above—on the threshold for inducing acute radiation syndrome—caused such extensive ionization of the air that it left a distinctive aroma, like that after a lightning storm; if you smell ozone, his colleague said, run.

The bowl was warm, and I inhaled the comforting aroma. It was kesari bhath, a dessert Mom had learned to make from her mom, who'd learned it from hers in India, and on and on and on for who knew how many generations. It was made with semolina, sugar, milk, and ghee, flavored with saffron and cardamom, and studded with raisins and cashews. I tasted a spoonful of the thick, golden pudding. It was perfect.

Word for word, Galland’s version [of the One Thousand and One Nights] is the worst written, the most fraudulent and the weakest, but it was the most widely read. Readers who grew intimate with it experienced happiness and amazement. Its orientalism, which we now find tame, dazzled the sort of person who inhaled snuff and plotted tragedies in five acts. Twelve exquisite volumes appeared from 1707 to 1717, twelve volumes innumerably read, which passed into many languages, including Hindustani and Arabic. We, mere anachronistic readers of the twentieth century, perceive in these volumes the cloyingly sweet taste of the eighteenth century and not the evanescent oriental aroma that two hundred years ago was their innovation and their glory. No one is to blame for this missed encounter, least of all Galland.

as dogs rely more on smell than taste in making choices about what to eat and how vigorously. (Pat Moeller estimates that for dogs, the ratio for how much aroma matters to how much taste matters is 70/30. For cats, the ratio is more like 50/50.) The takeaway lesson is that if the palatant smells appealing, the dog will dive in with instant and obvious zeal, and the owner will assume the food is a hit. In reality it may have only smelled like a hit.

smell is the only sense that goes straight to the brain’s cortex—the olfactory nerve is close to the part of the brain that deals with emotions and memory, which is why the smell of food evokes nostalgia and memories, and also why no Michelin star chef can compete with your grandmother’s dal. After all, it is not objective taste and aroma that matters but the fond memories associated with it that come rushing back when you eat a good home-cooked dal.

Rawson points out that although snakes can’t taste, they have a primitive sense of smell. They’ll extend their tongue to gather volatile molecules and then pull it back in and plug it into the vomeronasal organ at the roof of the mouth to get a reading. Snakes are keenly attuned to the aroma of favored prey—so much so that if you slip a rat’s face and hide, Hannibal Lecter–style, over the snout of a non-favored prey item, a python will try to swallow it.

This is actually the first time I've ever tried buttercream.' No doubt because it had been refrigerated until very recently, the cream retained a certain firmness. As it melted under the heat of her tongue, the sweet butter expanded lusciously, rousing all the cells across her body capable of apprehending its rich goodness. The dense sponge saturated with the rich, weighty aroma of milk made her think that she would never again be satisfied by fluffy shortcake with its sweet and sour tang.

This is especially doable with dog food, as dogs rely more on smell than taste in making choices about what to eat and how vigorously. (Pat Moeller estimates that for dogs, the ratio for how much aroma matters to how much taste matters is 70/30. For cats, the ratio is more like 50/50.) The takeaway lesson is that if the palatant smells appealing, the dog will dive in with instant and obvious zeal, and the owner will assume the food is a hit. In reality it may have only smelled like a hit. Interpreting animals’ eating behaviors

You don’t concern yourself much with being liked, do you?” Tristan asked, half amused. No, I don’t.” He was doubtful that Tristan would be capable of understanding that, but the sensation of being liked was extraordinarily dull. It was the closest thing to vanilla that Callum could think of, though nothing was truly comparable. Being feared was a bit like anise, like absinthe. A strange and arousing flavor. Being admired was golden, maple-sweet. Being despised was woodsy, sulfuric aroma, smoke in his nostrils, something to choke on, when done properly. Being envied was tart, a citrusy tang, like green apple. Being desired was Callum’s favorite. That was smoky, too, in a sense, but more sultry, cloaked and perfumed in precisely what it was. It smelled like tangled bedsheets. It tasted like a flicker of a candle flame. It felt like a sigh, a quiet one; concessionary and pleading. He could always feel it on his skin, sharp as a blade. Piercing, like the groan of a lover in his ear. “Being liked is fairly ordinary, I’m afraid,” Callum said. “Intensely commonplace.

There's a recipe from the medieval book that she wants to try- an omelet fried in oil and garlic, a stuffing of crushed walnuts, hot green chili peppers, and pomegranate seeds. She goes to the cabinets and the refrigerator and begins to work while her uncle sits at the table and opens his history of Constantinople. She stands at the table, peeling and mincing onions, then fries the omelet lightly, turning it once, and its aroma is rich and complicated. The dish is sweet, tender, and so delicious that it's virtually ephemeral, the eggs dissolving in their mouths.

I'm no expert when it comes to confectionery, but I understand that unsalted butter is used as standard in baking. By contrast, the West buttercream uses salted butter. That salinity really brings out the overall sweetness of the cake, adding depth to its richness. The sponge has a satisfying density to it, declaring itself roughly on the tongue, scented like eggs and flour. The Christmas cakes I've eaten up until now have all been shortcakes, and it's always seemed to me that the delicate, fluffy whipped cream and the sweet sourness of the strawberries obliterate the aroma and the texture of the sponge.

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

The Sun burned down in a warm contrasting world of white and black, of white Sun against black sky and white rolling ground mottled with black shadow. The bright sweet smell of the Sun on every exposed square centimeter of metal contrasting with the creeping death-of-aroma on the other side. He lifted his hand and stared at it, counting the fingers. Hot-hot-hot-turning, putting each finger, one by one, into the shadow of the others and the hot slowly dying in a change in tactility that made him feel the clean, comfortable vacuum. Yet not entirely vacuum. He straightened and lifted both arms over his head, stretching them out, and the sensitive spots on either wrist felt the vapors- the thin, faint touch of tin and lead rolling through the cloy of mercury. The thicker taste rose from his feet; the silicates of each variety, marked by the clear separate-and-together touch and tang of each metal ion. He moved one foot slowly through the crunchy, caked dust, and felt the changes like a soft, not quite random symphony. And over all the Sun. He looked up at it, large and fat and bright and hot, and heard its joy. He watched the slow rise of prominences around its rim and listened to the crackling sound of each; and to the other happy noises over the broad face. When he dimmed the background light, the red of the rising wisps of hydrogen showed in bursts of mellow contralto, and the deep bass of the spots amid the muted whistling of the wispy, moving faculae, and the occasional thin keening of a flare, the ping-pong ticking of gamma rays and cosmic particles, and over all in every direction the soft, fainting, and ever-renewed sigh of the Sun's substance rising and retreating forever in a cosmic wind which reached out and bathed him in glory. He jumped, and rose slowly in the air with a freedom he had never felt, and jumped again when he landed, and ran, and jumped, and ran again, with a body that responded perfectly to this glorious world, this paradise in which he found himself.

To describe our growing up in the lowcountry of South Carolina, I would have to take you to the marsh on a spring day, flush the great blue heron from its silent occupation, scatter marsh hens as we sink to our knees in mud, open you an oyster with a pocketknife and feed it to you from the shell and say, "There. That taste. That's the taste of my childhood." I would say, "Breathe deeply," and you would breathe and remember that smell for the rest of your life, the bold, fecund aroma of the tidal marsh, exquisite and sensual, the smell of the South in heat, a smell like new milk, semen, and spilled wine, all perfumed with seawater. My soul grazes like a lamb on the beauty of indrawn tides.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

Rautu sighed and in his exhalation blew on his dear chocolate. The few specs it had incurred were easily blown away and the giant inspected his confection with a contented glint in his eye. All was amended and the chocolate, which had nearly succumbed to ruination, was saved. He took in the aroma of his favourite treat and tasted it. All seemed right in the world and the almost catastrophic incident was averted. “I thought your scripture says that your people are not permitted to eat from the ground because of illness caused by doing so,” the commander said with a suppressed laugh for her mate’s immediate happiness. “It does,” the Den Asaan quietly replied. “However, most of our provisions are not dry in nature and our meals are eaten on the sand.” “And so eating from the stone upon which many feet walk is acceptable?” Rautu glared at his mate. “It is for chocolate,” he growled.

In Elizabethan times lovers were so enamored of each other’s body odors that it was common for a woman to keep a peeled apple in her armpit until it had absorbed her sweat and smell. She would give this “love apple” to her lover to sniff at in her absence. We, on the other hand, use synthetic aromas of fruits and flowers to mask our body odor from our lovers. Which of these two approaches is acquired and which is natural is not so easy to determine. A substance as “naturally” repugnant to us as the urine of cows is used by the Masai tribe in East Africa as a lotion for their hair—a direct consequence of the cow’s importance in their culture. Many tastes we think “natural” are acquired through learning and become “second nature” to us. We are unable to distinguish our “second nature” from our “original nature” because our neuroplastic brains, once rewired, develop a new nature, every bit as biological as our original.

I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

The Chocolate meditation Choose some chocolate—either a type that you’ve never tried before or one that you have not eaten recently. It might be dark and flavorsome, organic or fair-trade or whatever you choose. The important thing is to choose a type you wouldn’t normally eat or that you consume only rarely. Here goes: Open the packet. Inhale the aroma. Let it sweep over you. Break off a piece and look at it. Really let your eyes drink in what it looks like, examining every nook and cranny. Pop it in your mouth. See if it’s possible to hold it on your tongue and let it melt, noticing any tendency to suck at it. Chocolate has over three hundred different flavors. See if you can sense some of them. If you notice your mind wandering while you do this, simply notice where it went, then gently escort it back to the present moment. After the chocolate has completely melted, swallow it very slowly and deliberately. Let it trickle down your throat. Repeat this with the next piece. How do you feel? Is it different from normal? Did the chocolate taste better than if you’d just eaten it at a normal breakneck pace?

I doubt; Therefore, I think Therefore, I am. I see; I take in the colours around me. The patterns, the lights, the rainbows. I see the night and the stars that glow. I dream; Therefore, I think. Therefore, I am. I smell; The perfumes, the roses. The stench, the rotten and the putrid. The aromas and delicacies; Cooking. I inhale; The green, the forest, the trees. Therefore, I think. Therefore, I am. I hear; The noises. The people, the cheer. The wails, the screams, the tears. The rejoicing. The laughter, and happiness. I listen; Therefore, I think. Therefore, I am. I taste; The sweetness, the fire. The treats, and savoury delights. The burnt, the spoilt and the tasteless. The sourness and the bitterness. I eat; Therefore, I think. Therefore, I am. I speak; Short messages. Long speeches. Quiet whispers. Bellowing noises. I scream; Therefore, I think, Therefore, I am. I feel; The despair. The anguish, the fear. The pricks, the cuts, the injuries. The joy. The pride. The seething. The envy, greed, and jealousy. The cold, the heat and the shivering. The pain, the sickness, the ageing. I die; Therefore, I lived. Therefore, I was.

It's a parade of flawless tuna deliciousness! But by far, the most dangerous piece... is the one that looks like a bomb of pure tuna goodness, the straw-grilled, seared noten sushi! The noten- a cut of meat from the top of the tuna's head- is one of the priciest cuts. Extravagantly fatty, its richness melds with the fragrant searing into a powerful duo! Yet there isn't the first hint of fishiness! Searing it using aromatic straw burned it away, leaving only pure savory flavor behind to please both nose and palate!" "His Trace was dead-on. Looks like it really will be his arrangements on that Gunkan Maki that decide this card." "I can't even begin to guess what it tastes like." What's this on top of the minced tuna and leeks?! Is it... meringue?! "Aah! Now I see! I know what Subaru Mimasaka took out at that moment! It was the same smoked soy sauce he passed to Kuga!" The mellow, full-bodied aroma of smoked soy sauce has seeped into every crevice of the minced tuna... ... while the differing textures of the meringue and the negitoro create deeper, more complex layers to the flavor! If I were to name it, I would call it the "Ultimate Negitoro Eggs-over-Rice Gunkan Sushi"! Minced tuna rib meat mixed with leeks and smoked soy sauce, topped with quail-egg yolk

A study titled, simply, “The Color of Odors,” will destroy your faith in anybody’s ability to taste anything. Here’s how it worked: three French researchers started with two wines from Bordeaux, a white made with Sémillon and Sauvignon grapes and a red made with Cabernet Sauvignon and Merlot. The researchers first had a group of subjects taste both the white wine and the red, under white light in clear glasses, and write down all the words they could think of to describe each one. In this test it didn’t matter whether the tasters perceived the same things. Inter-rater reliability wasn’t a factor here—the researchers didn’t care if tasters agreed with each other about the wine color and taste, just that each taster would consistently call one “red” and one “white.” Then the researchers took an odorless, tasteless extract of the grape-skin pigment anthocyanin and dripped it into the white wine, turning it red. And they called the tasters back for a second go-around, asking them to compare the white wine and the colored wine—the same wine, in other words, with red food coloring. The result was a taste-test catastrophe. Almost to a person, the tasters chose to use the same words for the white wine from the initial tasting on the white wine in the second. And they used the same words for the red wine on the red-colored white wine. They simply could not tell the difference. Color alone—not aroma, not flavor—told them what to expect, and that’s exactly what they tasted.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

„The air was saturated with the finest flour of a silence so nourishing, so succulent, that I could move through it only with a sort of greed, especially on those first mornings of Easter week, still cold, when I tasted it more keenly because I had only just arrived in Combray: before I went in to say good morning to my aunt, they made me wait for a moment, in the first room where the sun, still wintry, had come to warm itself before the fire, already lit between the two bricks and coating the whole room with an odour of soot, having the same effect as one of those great country ‘front-of-the-ovens’, or one of those château mantelpieces, beneath which one sits hoping that outdoors there will be an onset of rain, snow, even some catastrophic deluge so as to add, to the comfort of reclusion, the poetry of hibernation; I would take a few steps from the prayer stool to the armchairs of stamped velvet always covered with a crocheted antimacassar; and as the fire baked like a dough the appetizing smells with which the air of the room was all curdled and which had already been kneaded and made to ‘rise’ by the damp and sunny coolness of the morning, it flaked them, gilded them, puckered them, puffed them, making them into an invisible, palpable country pastry, an immense ‘turnover’ in which, having barely tasted the crisper, more delicate, more highly regarded but also drier aromas of the cupboard, the chest of drawers, the floral wallpaper, I would always come back with an unavowed covetousness to snare myself in the central, sticky, stale, indigestible and fruity smell of the flowered coverlet.

But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!

Everywhere along the line there were people involved. Farmers who planted and monitored and cared for and pruned and fertilized their trees. Pickers who walked among the rows of plants, in the mountains’ thin air, taking the cherries, only the red cherries, placing them one by one in their buckets and baskets. Workers who processed the cherries, most of that work done by hand, too, fingers removing the sticky mucilage from each bean. There were the humans who dried the beans. Who turned them on the drying beds to make sure they dried evenly. Then those who sorted the dried beans, the good beans from the bad. Then the humans who bagged these sorted beans. Bagged them in bags that kept them fresh, bags that retained the flavor without adding unwanted tastes and aromas. The humans who tossed the bagged beans on trucks. The humans who took the bags off the trucks and put them into containers and onto ships. The humans who took the beans from the ships and put them on different trucks. The humans who took the bags from the trucks and brought them into the roasteries in Tokyo and Chicago and Trieste. The humans who roasted each batch. The humans who packed smaller batches into smaller bags for purchase by those who might want to grind and brew at home. Or the humans who did the grinding at the coffee shop and then painstakingly brewed and poured the coffee or espresso or cappuccino. Any given cup of coffee, then, might have been touched by twenty hands, from farm to cup, yet these cups only cost two or three dollars. Even a four-dollar cup was miraculous, given how many people were involved, and how much individual human attention and expertise was lavished on the beans dissolved in that four-dollar cup. So much human attention and expertise, in fact, that even at four dollars a cup, chances were some person—or many people, or hundreds of people—along the line were being taken, underpaid, exploited.

DICAEOPOLIS Why, what has happened? AMPHITHEUS I was hurrying to bring your treaty of truce, but some old dotards from Acharnae(1) got scent of the thing; they are veterans of Marathon, tough as oak or maple, of which they are made for sure—rough and ruthless. They all started a-crying: "Wretch! you are the bearer of a treaty, and the enemy has only just cut our vines!" Meanwhile they were gathering stones in their cloaks, so I fled and they ran after me shouting. f(1) The deme of Acharnae was largely inhabited by charcoal-burners, who supplied the city with fuel. DICAEOPOLIS Let 'em shout as much as they please! But HAVE you brought me a treaty? AMPHITHEUS Most certainly, here are three samples to select from,(1) this one is five years old; take it and taste. f(1) He presents them in the form of wines contained in three separate skins. DICAEOPOLIS Faugh! AMPHITHEUS Well? DICAEOPOLIS It does not please me; it smells of pitch and of the ships they are fitting out.(1) f(1) Meaning, preparations for war. AMPHITHEUS Here is another, ten years old; taste it. DICAEOPOLIS It smells strongly of the delegates, who go around the towns to chide the allies for their slowness.(1) f(1) Meaning, securing allies for the continuance of the war. AMPHITHEUS This last is a truce of thirty years, both on sea and land. DICAEOPOLIS Oh! by Bacchus! what a bouquet! It has the aroma of nectar and ambrosia; this does not say to us, "Provision yourselves for three days." But it lisps the gentle numbers, "Go whither you will."(1) I accept it, ratify it, drink it at one draught and consign the Acharnians to limbo. Freed from the war and its ills, I shall keep the Dionysia(2) in the country. f(1) When Athens sent forth an army, the soldiers were usually ordered to assemble at some particular spot with provisions for three days. f(2) These feasts were also called the Anthesteria or Lenaea; the Lenaem was a temple to Bacchus, erected outside the city. They took place during the month Anthesterion (February).

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

Just as the two of them finished their plump white asparagus spears in white sauce, they were served a selection of grilled vegetables. To think that onions could become so sweet and rich simply by grilling them! Rika had never been a fan of shishito peppers, but the ones on the plate in front of her were fragrant, with a gentle taste. Before she knew it, she'd devoured many more vegetables than she had the other night in that Japanese bistro, just a few dozen meters from here. She was fairly sure that the red meat being cooked on a section of the hotplate not far from where they were sitting was for them. Eventually, clear juice began oozing from its surface. Even the smell of the melting fat was appealing and mild--- not aggressive or meaty. She watched transfixed as the red turned to pale pink, as the white fat grew translucent. The meat was cut up and served to them in pieces. Rika imagined it would be steaming hot, but when she brought one of the chunks to her lips, she found it to be just the right temperature. The comfort it brought was that of a warm, affectionate tongue entering her mouth. When she bit into the aromatic seared surface of the meat, the juice from the moist, rare sections came seeping out, making the lining of her cheeks tremble. A blood-colored filament flickered across her vision. 'Apparently the garlic-butter rice here is truly out of this world. They use plenty of butter, as well as the leftover meat juices.' Rika was looking at the rice cooking on the hotplate as she spoke. Cloaked in their mantle of amber butter, the grains shimmied and danced before her eyes. There was a sizzle as the chef poured on some soy sauce, and then the short, spirited tango was over. Bowls of the glistening bronze rice appeared before them. Swathed in meat juice and butter, each and every grain shone potently. The rich, heady aroma of the soy sauce stoked Rika's appetite. The garlic singed to a deep brown unleashed a perilous bitterness and astringency across her palate. Slippery with fat, the rice slid across the plane of her tongue and down her throat. The meat she'd eaten before had been fantastically flavorsome, but this rice that had absorbed its juices was truly formidable in its taste. With each movement of her jaw, she felt a new lease of power surging up her body. The sense of fullness brought on a comfortable lethargy, and Rika felt she could happily drop off right at that moment.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

Moist Oatmeal Apple Bread PREP TIME IS 10 MINUTES OR LESS You will want to wait until this tender, moist bread is completely cooled before slicing so the slices keep their shape, but the aroma will tempt you to cut it while it is still warm. This bread tastes wonderful topped with a tablespoon or two of almond butter. Add apple slices to a sandwich made with this bread for even more apple flavor. 8 SLICES / 1 POUND ½ cup milk, at 80°F to 90°F 2¾ tablespoons unsweetened applesauce, at room temperature 2 teaspoons melted butter, cooled 2 teaspoons sugar ⅔ teaspoon salt ¼ teaspoon ground cinnamon Pinch ground nutmeg 2¾ tablespoons quick oats 1½ cups white bread flour 1½ teaspoons bread machine or active dry yeast 12 SLICES / 1½ POUNDS ⅔ cup milk, at 80°F to 90°F ¼ cup unsweetened applesauce, at room temperature 1 tablespoon melted butter, cooled 1 tablespoon sugar 1 teaspoon salt ½ teaspoon ground cinnamon Pinch ground nutmeg ¼ cup quick oats 2¼ cups white bread flour 2¼ teaspoons bread machine or active dry yeast 16 SLICES / 2 POUNDS 1 cup milk, at 80°F to 90°F ⅓ cup unsweetened applesauce, at room temperature 4 teaspoons melted butter, cooled 4 teaspoons sugar 1⅓ teaspoons salt ¾ teaspoon ground cinnamon Pinch ground nutmeg ⅓ cup quick oats 3 cups white bread flour 2¼ teaspoons bread machine or active dry yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer. 2. Program the machine for Basic/White bread, select light or medium crust, and press Start.

He produced a wide silver tray with wrought handles that was piled with sliced bread, grapes, apricots, oranges, apples, cheeses, and a goblet of red wine, and put it on the bed. "Wine?" I asked. I wanted a cup of tea. "Your blood needs its elements. Drink at least some of it." He sat on the bed next to me. "You must eat now. You will need your strength." At that moment, the pungent aroma of the cheeses, the sharp citrus of sliced oranges, and the yeasty smell of the bread overrode both my fear and my curiosity. I wanted to dive into the food like a hungry dockworker. With great discipline, I picked up a silver knife and spread soft butter across a slice of the warm bread and then daintily cut a piece of dark cheddar cheese. The food tasted exquisite, and I tried to chew slowly, as he was taking in my every move. We sat in silence for a while as I ate my fill and let the wine relax me.

Waiters began to appear with tureens of soup, platters of fish and meat, and bowls of vegetables. Another with a huge gold tasting spoon hanging like a necklace at his chest showed the Count a bottle of wine, which he approved, and when opened, sniffed the cork, and then nodded so that a glass could be poured for me. He ordered the waiters to put everything on the table and retreat to the rear of the room. "I will serve her," he said. "Tell me what you would like, Mina." I opened my mouth to speak, but he put a finger to my lips. "Not that way. Tell me with your thoughts." Without looking at the food, I directed my attention by scent to the tureen of turtle soup, whose aroma I recognized from my first dinner at the asylum. "Yes, good," the Count said, ladling out a small bowlful for me. "What else?" I relished the aromas of the white fish with wine and capers, the lamb with mint sauce, and the carrots, but rejected the turnips, which I had eaten for so many years at Miss Hadley's that I had come to abhor them. My repulsion made him laugh, and he signaled for a waiter to take the bowl away.

But we should be wary of people reeling off ornate wine or coffee descriptions: Our ability to correctly identify particular odors in a complex, blended mixture, for example, begins to hit a “ceiling” at three. Beyond that, tests have shown, people become worse than chance at picking out correct aromas. As

Good evening, all.” The warm room was empty. Only the crackling fire and waiting furniture greeted him. His perfect posture dropped half an inch. So much for a triumphal entry.  He closed the door and removed his hat. “Did you all hear I was coming and decide to hide?” “Good evening, Nathaniel.” Kitty stepped into the parlor from the kitchen, removing her striped apron to reveal a yellow, rose-dotted dress that molded to her curves in a way Nathaniel hadn’t thought possible. Simple ringlets bobbed at her neck and an alluring grin threatened to topple his well-placed line of defense.  “Good evening, lovely lady.” Extinguishing every spark of emotion with the skill of a perfect marksman, Nathaniel draped himself in his cloak of dramatic charm and bowed deeply. He closed his eyes and inhaled through his nose. “Aw, Kitty, you have done it again. All I must do is savor that aroma to know this evening’s meal will very likely be the best I’ve ever tasted.” If he stayed jocular he wouldn’t be at risk of succumbing to the emotions that toyed with him so carelessly. Kitty rolled her eyes and started toward the fire. “Oh, Nathaniel. You’re always full of exaggerated compliments, though I thank you just the same.” The grin behind her eyes toyed with his humor. “Are you calling me a liar, Miss Campbell?” He stepped forward. Her lips twitched as if she held back a smile that yearned for exposure. “Should I be?” Before

Phenols Phenols are the main smoky aromas in peat-smoked malt, measured (and touted) in parts per million. Their utilization can vary depending on the fermentation and distillation process; numbers don’t mean everything.

You try this before?” he asks. I shake my head. I’ve had versions of it back home, but the sight and aroma of this one renders all others imposters. I reach for a fork, but he snatches it out from under my hand and stabs a piece, bringing it to my mouth. I look from his eyes to the fork and back again. He can’t seriously think he’s feeding this to me. I reach for it but he pulls away. I check to make sure Luca and the chef’s have their backs to us. “You’re insane,” I say before hesitantly taking a bite. He mutters something I don’t even try to decipher because the juice from the tomato explodes in my mouth and my eyes close involuntarily as I savor it. The spice of pepper, the crunch of sea salt, the sweet, almost mint flavor of basil. “It’s amazing. I can’t believe you just threw that together.” Assuming he made it for me, I grab the fork from him and taste more. “Seriously,” I say between bites, “incredibile.Bruno watches me eat, obviously pleased. He takes a step toward me and opens his mouth, somehow still smiling. He wants me to feed him. With my fork. I should probably put up a fight but as if in a trance, I offer him a little sliver of tomato and cheese. He leans forward to take it, eyes on mine the whole time. Holy. Crap. I never ever thought anything about eating could be sexy. I was wrong. So very wrong.

I wasn't exactly known for self-confidence, but I could taste the cake in my mind. Strong. Earthy. Fragrant. I remembered the nose-prickling aroma of cinnamon when it comes in fragile curls, and the startling power of crushed cloves.

WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼

I love this place already," Max says as he gazes at the flying saucer not op of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

I love this place already," Max says as he gazes at the flying saucer on top of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

How to Taste An Apple: I find it mildly irksome to see someone eating an apple while walking down the street, unaware that a body sense event is happening, and perhaps focusing on something else entirely at the time. Ideally, one should select a fruit of known ripeness and take it with a plate and knife to a quiet place. Slice it to mouth-size portions, either all at once or as you eat, and when the slice is in the mouth, concentrate on the mouthfeel and the flavor. It may immediately enliven the taste buds or slowly unfold its complexity. Analyze the sugar, tannin, acid, and aroma of what you taste and if it is elusive do not despair: the magic of the taste of a particular variety may be its elusiveness. If given full attention, the act of eating an apple can become a mind-expanding experience.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

I turned to the plates and scooped out the shepherd's pie. As I broke through the thin crust on the mashed potatoes, the most amazing aroma enveloped me. A similar version was one of Mom's favorites; it was one dish she never burned, never oversalted, and always made into a celebration. Jane and I used to fight over seconds. But tonight it was mine---and it was better than Mom's. I always added a bunch of oregano and cinnamon to the tomato base to give it extra richness. And for this pie I'd used more vegetables, mincing them super fine, and used a bit of grass-fed ground beef rather than relying exclusively on the lamb---the first naturally thickened the base, and the second softened the taste.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

There’s a charge to being around Duncan, like one of those light bulbs you touch in the science museum that make your hair stand up, and we hadn’t stopped talking—urgently—since I arrived. We bounced from topic to topic, frantically, like fast friends excited to find someone else who also wanted to talk about religion, mysticism, sex, ghosts, and drugs. We sat down next to the incense like two kids in a dorm room trying to mask illegal aromas, and Duncan hit Record. I told him I wasn’t used to things getting so deep and so interesting so quickly. “That’s what happens when you’re with cool people,” Duncan said. “You end up getting in great conversations.” I wondered in this moment if Duncan knew how unique he was. I wondered if he knew how bored and dismissive people can be when you try to talk about dreams, or out-of-body experiences, or the afterlife, or if you suggest that the physical world is only just a small piece of what’s really going on here. “The plague of the world is that so many people allow themselves to be surrounded by vampires,” Duncan said, using the classiest monster as a word to describe all the what-you-see-is-what-you-get people, the ones who are busy cockblocking the curious weirdos from tripping out on their basic wonder. “Their whole life is one shit conversation to the next to the next to the next until they’re on their deathbed, and that’s the one real conversation they have. They finally say, ‘I love you so much!’ And then they die.” This is Duncan, the opposite of a vampire. He doesn’t drain life from people, he infuses them, resuscitating their awe and bringing color back to their cheeks. The vampires, he warned, “will keep you stuck in the harbor of sorrows. They’ll try to keep your fucking anchor down.” I cackled with laughter. Duncan is one of those rare people who remind you that we’re all here, stuck in our human bodies, confused and curious since we all emerged from the interdimensional space portal commonly known as a vagina. He wants to get into it; he wants to touch, taste, scream, laugh, and sing his way toward enlightenment, and as I sat with him that day, he made me think he just might bring me along with him.

which was . . . well, frankly, also white. All the ultrabland options were a variation of white, off-white, beige, or gray. “Huh, white,” Jamie said as he pried the lid off the first can. I cheated on you. “Whisper White.” “Oh, of course, obviously. You can tell because of the . . .” “Blue undertones?” He had blue eyes, his name was Sam, and he tasted like whiskey and sweat. I washed the sheets twice afterward. Jamie smiled at her. “Exactly what I was going to say. Blue undertones and a fruity aroma, with a hint of oak.” She knew he wanted her to laugh, so she did, then offered to stir. Mixing the paint, she wished she could have

The butter should still be cold. Remove it from the fridge just before. Superior-quality butter should be eaten when it's still cold and hard, to truly luxuriate in its texture and aroma. It will begin to melt almost immediately with the heat of the rice, but I want you to eat it before it melts fully. Cool butter and warm rice. First of all, savor the difference in their temperatures. Then, the two will melt alongside one another, mingle together, and form a golden fountain, right there inside your mouth. Even without seeing it, you just know that it's golden--- that's the way it tastes. You'll sense the individual grains of rice coated in butter and aromatic fragrance as if the rice were being fried will ascend to your nose. A rich, milky sweetness will spread itself across your tongue...

It is no great secret that cooking is, in essence, seduction. As with amour, pleasure does not bloom in the body so much as in the mind. One may be a "gymnast in the sheets," as the coarse say, but without passion and internal fire, without longing and anticipation, one may as well be doing calisthenics. So food. Tho most rarefied tastes on the unprepared tongue may be ignored or, worse, misunderstood. How then is the mind prepared for delicacy? As with Don Juan, reputation stirs desire. But even the best chef must entice interest, use aroma to flirt, caress and kiss with silken soups, reassure and coddle with a dulcet pudding.

When my generation of women walked away from the kitchen we were escorted down that path by a profiteering industry that knew a tired, vulnerable marketing target when they saw it. “Hey, ladies,” it said to us, “go ahead, get liberated. We’ll take care of dinner.” They threw open the door and we walked into a nutritional crisis and genuinely toxic food supply. . . . But a devil of a bargain it has turned out to be in terms of daily life. We gave up the aroma of warm bread rising, the measured pace of nurturing routines, the creative task of molding our families’ tastes and zest for life; we received in exchange the minivan and the Lunchable.11

Horseradish Schnapps You need fresh horseradish root for this liquor. Jarred prepared horseradish is too finely grated, which tends to make the spirit overly cloudy. It also contains trace amounts of vinegar, oil, and salt, which would affect the clean, clear flavor. Whole horseradish root has practically no aroma, but when it is grated, the broken cells produce mustard oil (horseradish and mustard belong to the same botanical family), which irritates your mucous membranes. The membranes weep to rid your system of the irritating oil, producing a cleansing effect throughout your skull. That effect, though moderately painful, is wonderfully refreshing. Makes 1 pint Ingredients 1 fifth (750 ml/31⁄4 cups) vodka (80–100 proof) 11⁄2 cups coarsely shredded fresh horseradish root Instructions Combine the vodka and horseradish in a half-gallon jar. Stir to moisten the horseradish. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of horseradish, 2 to 4 hours. Strain the mixture with a mesh strainer lined with several layers of dampened cheesecloth into a clean quart jar. Do not push on the solids to extract more liquid. Seal and store in a cool, dark cabinet. Use within 1 year. Note: The liqueur will precipitate small bits of horseradish as it sits. These are not harmful, but you might find them unattractive. To cleanse your Horseradish Schnapps, follow the directions for clarifying (see page 8).

Recipes of Sita People have to be fed during a war. And so the kitchens of Lanka were busy. Those who were going to the war had to be fed; those who were returning from the war had to be fed. Food had to inspire, comfort and stir passions. The smell of rice boiling, vegetables frying and fish roasting filled the city streets, mingling with the smell of blood, rotting flesh and burning towers. The aromas reached Sita’s grove. ‘Don’t you like that smell?’ asked Trijata noticing Sita’s expression as she inhaled the vapours. Trijata, Vibhishana’s daughter, had become a friend. ‘If I was cooking, I would change the proportion of the spices,’ Sita said. She gave her suggestions to Trijata, who promptly conveyed them to the royal kitchen. Mandodari followed these instructions and soon a different aroma wafted out of the kitchen. So enticing was the resulting aroma that other rakshasa cooks came to the Ashoka grove and asked Sita for cooking tips. Without tasting the food, just by smelling what had been prepared, like a skilled cook, Sita gave her suggestions. ‘Add more salt.’ ‘Replace mustard with pepper.’ ‘Mix ginger with tamarind.’ ‘Less cloves, more coconut milk.’ These suggestions were promptly executed, and before long Lanka was full of the most delightful aromas and flavours, so delightful that sons and brothers and husbands and fathers wanted to stay back and relish more food. They wanted to burp, then sleep, then wake up and eat again. They wanted to chew areca nuts wrapped in betel leaves and enjoy the company of their wives on swings. No war, no fighting, just conversations over food. Ravana noticed the lethargy in his men, their reluctance to fight. They were not afraid. They were not drunk. They were just too happy to go to war. Furious, he ordered the kitchens to be closed. ‘Starve the soldiers. Hungry men are angry men. In anger they will kill the monkeys. The only food they can eat is monkey flesh.

HOW MUCH FOAM is the proper amount? Most people feel that an inch is about right, although this is a culturally determined preference. The amount is also related to the level of carbonation. Many of the Belgian beers have loads of carbonation, and it’s virtually impossible to pour a beer like Duvel without creating a big, fluffy head. For this reason, many of these beer glasses have a capacity about twice the size of the serving portion. With the right beer, properly poured, you can create a rich, creamy head. To do so, pour the beer right down the middle of the straight-up glass. Trickling down the side is for sissies and will result in a too-gassy beer with little aroma and a poor, quickly dissipating head. A vigorous pour will create a lot of foam, and this is good because when it settles down, the head will be dense and long-lived. It’s also important, especially with bottled beer, to release some of the carbonation. Too much fizz masks things like hop aroma and fills you up quickly. So pour and let the beer settle as many times as you need to in order to fill the glass. There are places in Europe where drinkers are suspicious if the beer arrives too quickly, because they understand what is needed to create a great head on a beer and are willing to delay gratification for a minute or two for the sake of a better experience.

The aroma made her taste buds water. Wanna take a bite. “Go ahead.” He bared his throat. “Have a nibble.” The invitation was less freaky than the fact that—HE READ MY FUCKING MIND!

Time is zero, no human made Calender's, colour of which the eyes could fail to identify, the taste of which the tongue could derail, the aroma of which the breathing becomes invalid when we are lost in the Kingdom of Lord, Supreme Power.

Mala was troubled. Was this the day when she would either put an end to their trysts or tell Ambrose about the heavy hand with which her father ruled her life? Ambrose breathed in the sugary aroma of her sweat. Her scalp had a faint scent of coconut oil. Even though he wore a concoction of clove oil, bay leaves and cardamom, the natural fragrance of his sweet-and-tangy skin rose from his shirt. She knew now the taste of his skin by its smell. She pressed her face against his chest. He didn't smell like her father, of rum and stale genitals, the shrill severity of soured secretions. Ambrose brought his lips down to her temples and she closed her eyes and lifted her head.

Then, we started running sprints and long distances with heavy equipment on us. Next, we did core exercises and pull-ups and push-up. Then, we lifted weights. Afterwards the break was announced and we had a nutritious, energizing lunch. For lunch they served some weird food, it was very colorful like blue, green, purple, red, but had no texture and no different taste or aroma, it was like chewing gum, but according to them it helped us gain muscle and give us energy. After lunch, we had no rest time: we did fighting with weapons and without. We learned how to maneuver the ships and how to read maps and make battle plans. At the end of the training day, I got some free time, but I was exhausted, so all I could do was lie in bed thinking of my folks, parents, siblings and friends…I

I picked up the earthen cup and went to take a sip. “Not like that,” Miyamoto said. “Let it cool a little. Give yourself a moment to appreciate the aroma, the feel of the bowl in your hands.” I was a little surprised and didn’t respond, though nor did I drink any tea. Miyamoto flushed. “I’m sorry,” he said. “This is why my children prefer to avoid me. Only…it seems a shame, not to pause to appreciate the small things. So often they’re more important than what we think are the big ones.” Somehow, being corrected by Miyamoto didn’t sting. “It’s fine,” I said. “Do you know a lot about tea?” He shook his head quickly as though embarrassed. “Very little.” I sensed he was being modest. “You’ve done sadō, I think,” I said, referring to the Japanese tea ceremony—literally, “the way of tea.” “Perhaps I was exposed to it somewhat, when I was younger. But still it’s really not right for me to suggest to others how they should comport themselves.” “No, I don’t mind,” I said, setting my bowl down. “Show me the way you would do it.” He beamed. “All right, since you ask. What’s important is not much more than what I said. The purpose is to appreciate, to pay careful attention…to be mindful. Not to overlook what seems small but that is in fact significant. The rest is commentary, no?” The word he used for “mindful” was nen, which typically means “sense” or “feeling.” If he hadn’t offered the additional context, I wouldn’t have quite understood his meaning. I nodded and followed his lead, holding the bowl, appreciating the aroma, savoring the taste. At first I was just being polite, but after a few moments, I started to wonder if he might have a point. I knew there were tradecraft things I’d been missing. Why wouldn’t there be everyday things, as well? What would it cost to become more heedful of those things…and would the practice of becoming more heedful of one naturally cause me to become more heedful of the other? I thought this nen was an attitude worth cultivating. Not just to appreciate the things that make life worth living. But to be attuned to the things that can keep you alive.

It is no great secret that cooking is, in essence, seduction. As with amour, pleasure does not bloom in the body so much as in the mind. One may be a “gymnast in the sheets,” as the coarse say, but without passion and internal fire, without longing and anticipation, one may as well be doing calisthenics. So food. The most rarefied tastes on the unprepared tongue may be ignored or, worse, misunderstood. How then is the mind prepared for delicacy? As with Don Juan, reputation stirs desire. But even the best chef must entice interest, use aroma to flirt, caress and kiss with silken soups, reassure and coddle with a dulcet pudding.

Smell and taste are processed in parts of our brains that are reactive and emotional rather than intellectual, which is one reason developing a good vocabulary of aromas is so difficult. It’s a long journey from our lizard brain way up to where language is processed.

Lizzie told me ’tis important to use all of the senses in cooking.” “She is correct—the art of baking bread or preparing a proper dish is to remember to use your senses. You must feel the texture to know the consistency and taste it to know if you have the right amount. The aroma will tell you when it is done. Experience will teach you.” He turned to the oven and opened the door. Mary drew back from the heat, but he nudged her to look inside. The soot had turned to a white-hot ash on the walls of the oven and he nodded toward the

Deanna took a deep breath, dried her hands, and opened the oven door. Wonderful brownie aroma filled the air. She glanced at the clock and pulled the pan out, setting it on a cooling rack. “I did it,” she barely whispered. She tenderly cut a piece of crust from the edge and popped it into her mouth, savoring the glorious taste. “I did it!

Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then minced and sautéed them in olive oil and a knob of butter. She whisked in a little flour, toasting it in the oil, added a pinch of salt, then raised the heat and whisked it in a cup of homemade chicken broth from the fridge until the soup began to thicken. She beat two eggs together in a bowl with some grated Parmesan and added them gently to the soup, where they poached into gold and white strands of savory-soft egg and cheese. Gia selected a big earthenware bowl, ladled in her soup, ground in some fresh black pepper, and placed it in front of Angelina with a napkin and a spoon. "Stracciatella. For you." Angelina leaned over the bowl with her eyes closed and let the delicious wisps of steam rise up to her face. She picked up the spoon and sulkily nicked off a piece of egg. Gia returned to her cup of coffee, with an experienced parent's complete indifference as to whether the meal she'd prepared was eaten or not. Angelina stole a glance from her and dipped into the bowl, seduced by the aroma of toast laced with sweet and savory garlic, mingled with the soothing sustenance of good chicken broth. She sipped and felt warm comfort spread into her belly, across the bridge of her nose and the back of her neck.

The first thing Rika felt was a strange breeze emanating from the back of her throat. The cold butter first met the roof of her mouth with a chilly sensation, contrasting with the steaming rice in both texture and temperature. The cool butter clashed against her teeth, and she felt its soft texture right down into their roots. Soon enough, just as Kaiji had said, the melted butter began to surge through the individual grains of rice. It was a taste that could only be described as golden. A shining golden wave, with an astounding depth of flavor and a faint yet full and rounded aroma, wrapped itself around the rice and washed Rika's body far away. It was, indeed, a lot like falling. Rika stared down intently at the bowl of rice with butter and soy sauce and let out a long sigh, feeling her breath rich and milky.

The dusky-pink pollock roe she removed from its polystyrene packaging gleamed wetly and, for an instant, the image of Kaiji's puckered lips passed through her mind. Leaving its outer skin on, she broke up the roe with a fork and mixed it unfussily into the spaghetti. She sliced off a knob of the Calpis with a knife and perched it on top, then watched as the pale-yellow solid gently began to change color, spreading out to the sides and turning golden, mingling with the fish eggs. The full, milky aroma of the butter married with the salty marine tang of the roe as the scent of the dish went rising up to her face, and she breathed it deeply into her lungs. She garnished the pasta with a scattering of shiso leaves she'd torn up with her fingers, then moved the bowl of pasta over to her cardboard box. There was a rosy-cheeked frankness about the pink of the roe, and in combination with the oozing butter, it looked positively carefree. Rika tool up her fork and wound up the spaghetti, before lifting it to her mouth. Cloaked in a coating of minuscule fish eggs and butter, the spaghetti strands sprang around Rika's tongue as if in excitement. The dish was adequately salted, but there was a relaxed, mellow quality to its taste. What a wonderful combination pollock roe and butter made!

The Art of Cooking. I think creating a dish is an art of seduction. You imagine a taste and you play with your taste buds as if you are touching a part of him that speaks of desire. Revelling in the strength of a taste or savouring the caress of an aroma. Your tongue bearing the experience while your eyes can only feast on envy.

An ancient teaching from India points to this truth. There was a conference of all the human faculties, all the senses, which in the Indian tradition are six: the five senses plus the mind. As at many meetings, they first had to decide who would be in charge. Sight popped up and put in its bid, creating beautiful images that had everyone enraptured. Smell arose and created powerful and haunting aromas that left everyone tingling with anticipation. But taste could top that, with astounding and delectable flavors from all the world’s cuisines. Hearing created exquisite harmonies that brought everyone to tears, and the body brought on physical sensations that had everyone in ecstasy, and the mind spun out intellectual theories that took on beauty by the depths of the truths they expressed. Along came the breath—not even one of the senses!—and said it wanted to be in charge. All it could present was the simple in-and-out breath, not terribly impressive in the face of everything else. No one even noticed it. The other senses got into a tremendous argument about which one of them would be chosen. The breath in its disappointment began walking away. And the images began to fade, the tastes lost their savor, the sounds diminished. . . . “Wait,” the senses called out. “Come back. You can lead. We need you.” And the breath came back and took its proper place.

Suddenly, he was looming over me, his hands resting on the arms of my chair, trapping me. “I want you. In my villa, baking me a cake every day. I want to watch you create your art. I want to smell the aroma of it. Taste it. I want to hear you sing as you bake. Then I want you in my bed, so I can taste you. Devour you. Get my fill. I need you to satisfy all my cravings.” My breathing picked up, and I had to swallow down my whimper. I shook my head. “I won’t sleep with you for money.” “No, you won’t. You’ll sleep with me because you want me as much as I want you. And I won’t touch you until you ask. But you will ask, Little Bee. You’ll give me what I want, including your body. Freely. I guarantee it.” “No,” I managed to push out between my tightly clenched lips. “It will happen.” “Leave. Now.” He straightened, tugging down his sleeves and smoothing back his hair. Then he moved so fast, I had no time to react. His mouth was on mine, his tongue sliding in, gliding and twisting, making me crazy instantly. I had no control over my own body. It bloomed like a rose under his touch, weeping for him, wanting him closer. Wanting his mouth harder, his tongue deeper. Then as quickly as he was on me, he was gone. Staring up at him, I touched my bruised lips. “It will happen, Little Bee. The hard way or the easy way, it will happen.” He pulled a card from his pocket. “My number. You have twenty-four hours to decide.