Flavor Food Quotes

Fat gives things flavor.

Fang: “Let them blow up the world, and global-warm it, and pollute it. You and me and the others will be holed up somewhere, safe. We’ll come back out when they’re all gone, done playing their games of world domination." Max: “That’s a great plan. Of course, by then we won’t be able to go outside because we’ll get fried by the lack of the ozone layer. We’ll be living at the bottom of the food chain because everything with flavor will be full of mercury or radiation or something! And there won’t be any TV or cable because all the people will be dead! So our only entertainment will be Gazzy singing the constipation song! And there won’t be amusement parks and museums and zoos and libraries and cute shoes! We’ll be like cavemen, trying to weave clothes out of plant fibers. We’ll have nothing! Nothing! All because you and the kids want to kick back in a La-Z-Boy during the most important time in history!” Fang: “So maybe we should sign you up for a weaving class. Get a jump start on all those plant fibers.” Max: "I HATE YOU!!!" Fang: "NO YOU DOOOOOON'T!!" Voice: "You two are crazy about each other.

My love is meatloaf flavored. I just wish my meatloaf was also meatloaf flavored.

The early summer sky was the color of cat vomit. Of course, Tally thought, you’d have to feed your cat only salmon-flavored cat food for a while, to get the pinks right.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

Watch a French housewife as she makes her way slowly along the loaded stalls… searching for the peak of ripeness and flavor… What you are seeing is a true artist at work, patiently assembling all the materials of her craft, just as the painter squeezes oil colors onto his palette ready to create a masterpiece.

In the shooter hypothesis, a good marksman shoots at a target, creating a hole every ten centimeters. Now suppose the surface of the target is inhabited by intelligent, two-dimensional creatures. Their scientists, after observing the universe, discover a great law: “There exists a hole in the universe every ten centimeters.” They have mistaken the result of the marksman’s momentary whim for an unalterable law of the universe. The farmer hypothesis, on the other hand, has the flavor of a horror story: Every morning on a turkey farm, the farmer comes to feed the turkeys. A scientist turkey, having observed this pattern to hold without change for almost a year, makes the following discovery: “Every morning at eleven, food arrives.” On the morning of Thanksgiving, the scientist announces this law to the other turkeys. But that morning at eleven, food doesn’t arrive; instead, the farmer comes and kills the entire flock.

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

No one who loves life can ignore literature, and no one who loves literature can ignore life.

Hunger gives flavour to the food.

Stories, like food, lose their flavor if cooked in a hurry.

Some people when they see cheese, chocolate or cake they don't think of calories.

Movie without romance feels like food without flavor.

...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.

Having someone do certain things for you is like getting someone to chew your food for you. It might be easier to swallow but it loses all its flavor... And you want the flavor!

She felt so lost and lonely. One last chile in walnut sauce left on the platter after a fancy dinner couldn't feel any worse than she did. How many times had she eaten one of those treats, standing by herself in the kitchen, rather than let it be thrown away. When nobody eats the last chile on the plate, it's usually because none of them wants to look like a glutton, so even though they'd really like to devour it, they don't have the nerve to take it. It was as if they were rejecting that stuffed pepper, which contains every imaginable flavor; sweet as candied citron, juicy as pomegranate, with the bit of pepper and the subtlety of walnuts, that marvelous chile in the walnut sauce. Within it lies the secret of love, but it will never be penetrated, and all because it wouldn't feel proper.

Food is one of the best things about being alive. Not just food. Good food. There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.

The myriad of flavors explode on my tongue, shimmy through my mouth, slap my taste buds and call them filthy bastards, and I love it.

The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.

You are eating the sea, that's it, only the sensation of a gulp of sea water has been wafted out of it by some sorcery, and you are on the verge of remembering you don't know what, mermaids or the sudden smell of kelp on the ebb tide or a poem you read once, something connected with the flavor of life itself...

How did he keep playing when money got really tight, and there was no more food in the house? How did he play on when it became clear he was flunking out of school? Was music really enough when the whole world seemed to be collapsing around him? Or was it just the only thing left?

Gordie: Alright, alright, Mickey's a mouse, Donald's a duck, Pluto's a dog. What's Goofy? Vern: If I could only have one food for the rest of my life? That's easy-Pez. Cherry-flavored Pez. No question about it. Teddy: Goofy's a dog. He's definitely a dog. Gordie: I knew the $64,000 question was fixed. There's no way anybody could know that much about opera! Chris: He can't be a dog. He drives a car and wears a hat. Gordie: Wagon Train's a really cool show, but did you notice they never get anywhere? They just keep wagon training. Vern: Oh, God. That's weird. What the hell is Goofy?

The time it took to prepare didn't matter, because there is no such thing as wasted time in the kitchen--rather that is where we go to recover lost time.

Maybe Soto was right. It was silly to make a fetish out of love, and not to accept that love was like food, and each dish had its own flavor. The heart surely had room for more than one.

I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them.

He lay back for a little in his bed thinking about the smells of food… of the intoxicating breath of bakeries and dullness of buns… He planned dinners, of enchanting aromatic foods… endless dinners, in which one could alternate flavor with flavor from sunset to dawn without satiety, while one breathed great draughts of the bouquet of brandy.

We don’t “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.

You cannot enjoy true love in relationship if you don't add honest flavours to it. You can genuinely maintain what you can sincerely entertain!

When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.

Sooner or later your fingers close on that one moist-cold spud that the spade has accidentally sliced clean through, shining wetly white and giving off the most unearthly of earthly aromas. It's the smell of fresh soil in the spring, but fresh soil somehow distilled or improved upon, as if that wild, primordial scene has been refined and bottled: eau de pomme de terre. You can smell the cold inhuman earth in it, but there's the cozy kitchen to, for the smell of potatoes is, at least by now, to us, the smell of comfort itself, a smell as blankly welcoming as spud flesh, a whiteness that takes up memories and sentiments as easily as flavors. To smell a raw potato is to stand on the very threshold of the domestic and the wild. (241)

Breast milk and amniotic fluid carry the flavors of the mother’s foods, and studies consistently show that babies grow up to be more accepting of flavors they’ve sampled while in the womb and while breastfeeding.

Hospital food is a funeral of flavor in your mouth.

The fast-food hamburger has been brilliantly engineered to offer a succulent and tasty first bite, a bite that in fact would be impossible to enjoy if the eater could accurately picture the feedlot and slaughterhouse and the workers behind it or knew anything about the 'artificial grill flavor' that made the first bite so convincing. This is a hamburger to hurry through, no question. By comparison, eating a grass-fed burger when you can picture the green pastures in which the animal grazed is a pleasure of another order, not a simple one, to be sure, but one based on knowledge rather than ignorance and gratitude rather than indifference. To eat slowly, then, also means to eat deliberately, in the original sense of the word: 'from freedom' instead of compulsion.

The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect.

It’s a bit burned,” my mother would say apologetically at every meal, presenting you with a piece of meat that looked like something — a much-loved pet perhaps — salvaged from a tragic house fire. “But I think I scraped off most of the burned part,” she would add, overlooking that this included every bit of it that had once been flesh. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream — so everything suited him so long as it was sufficiently dark and not too startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my dad.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

I couldn't will my beloved Berlin streets across the world or make the people I loved appear when I needed them, but by summoning the flavors of Berlin and the foods of my loved ones, my kitchen became my sanctuary, the stove my anchor. Distance means nothing when your kitchen smells like home.

Food”—he motioned to our almost empty plates—“is a work of art. That’s what a perfect meal is—something that you don’t just eat, but something you enjoy. With friends, and family—maybe even with strangers. It’s an experience. You taste it, you savor it, you feel the story told through the intricate flavors that play out across your tongue . . . it’s magical. Romantic.

Perhaps they should feel this safe sand blow away so that their heads are uncovered for a time, so that they will have to taste not only the solid honesty of my red borscht, but the new flavor of the changing world.

How can we protect ourselves from a culture of manipulation, where tastes and flavors are re-created chemically in laboratories and given to us as natural food, where religion is packaged, televised and tweeted and commercials influence us to such an extent that they dictate not only what we eat, wear, read and want but what and how we dream. We need the pristine beauty of truth as revealed to us in fiction, poetry, music and the arts: we need to retrieve the third eye of imagination.

Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.

But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor—blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

It is that flavor exuded by women who have fashioned an earthy and simplified sexual adjustment to their environment, borne their young, achieved an unthinking physical confidence. They are often placidly unkempt, even grubby, taking no interest in the niceties of posture. They have a slow relish for the physical spectrum of food, sun, deep sleep, the needs of children, the caressess of affection. There is a tiny magnificance about them, like the sultry dignity of she-lions.

I dance like my legs are made of Jell-O. I know, exotic and romantic, right? But my dancing also now comes in Duck Soup Flavor, and is FOR SALE in small, medium, and buffet-style.

Cinnamon, I realized, is the flavor equivalent of being hugged by your grandmother.

Most people don't realize this, but every taste is related to a memory or an emotion. Flavors are part of a person's past, and are the translation of emotion into another language.

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG.

She cut a small piece of the gravalax and put it on a piece of black bread, daintily spooned a bit of dill sauce onto it, and ate it like it was the last piece of food in the world. I tried to imitate her, eating so slowly, tasting the raw pink fish and the coarse, sour bread, salt and sugar around the rind, flavors and scents like colors on a palette, like the tones in music.

The French dine to gratify, we to appease appetite,” observed John Sanderson. “We demolish dinner, they eat it.” The general misconception back home was that French food was highly seasoned, but not at all, wrote James Fenimore Cooper. The genius in French cookery was “in blending flavors and in arranging compounds in such a manner as to produce … the lightest and most agreeable food.” The charm of a French dinner, like so much in French life, was the “effect.

As a rule, you knew it was time to eat when you could hear potatoes exploding in the oven. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream - so everything suited him so long as it was sufficiently dark and not startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my Dad.

If the omnivore’s dilemma is to determine what is good and safe to eat amid the myriad and occasionally risky choices nature puts before us, then familiar flavor profiles can serve as a useful guide, a sensory signal of the tried and true. To an extent, these familiar blends of flavor take the place of the hardwired taste preferences that guide most other species in their food choices. They have instincts to steer them; we have cuisines.

Are humans nutritional idiots? Our palates aren't just out of tune with our bodily needs. Our palates are out to kill us.

Modern food may be the most compelling lie humans have ever told.

The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.

Flavor factories churn out chemical desire. We spray, squirt, and inject hundreds of millions of pounds of those chemicals on food every year, and then we find ourselves surprised and alarmed that people keep eating. We have become so talented at soaking our food in fakeness that the leading cause of preventable death - smoking - bears a troubling resemblance to the second leading cause of preventable death - obesity.

Can these foods [low-fat, vitamin-enriched, etc] even be called "healthy"? Perhaps we should think about it this way: If you cut a batch of pharmaceutical-grade cocaine with chai, you could say with some degree of honesty that it is "healthier," "less addictive," and "now with chai!" But would you say it's "good for you"?

If you want to take pictures of Chinese food, you have to taste real Chinese food. The flavors soak into your tongue, go into your stomach. The stomach is where your true feelings are. And if you take photos, these true feelings from your stomach can come out, so that everyone can taste the food just by looking at your pictures.

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

I remember an hypothesis argued upon by the young students, when I was at St. Omer's, and maintained with much learning and pleasantry on both sides, 'Whether supposing that the flavour of a big who obtained his death by whipping (per flagellationem extremem) superadded a pleasure upon the palate of a man more intense than any possible suffering we can conceive in the animal, is man justified in using that method of putting an animal to death?' I forget the decision.

I'd probably love the sound that's made when an air guitarist gets struck by lightning while performing. I'd use that sizzle to flavor my Duck Soup. Of course, I'm open to seasoning my Duck Soup with other sounds, like Track # 3 from U2's classic 1987 hit album "The Joshua Tree." Though I might have to charge an additional $19.95 for such an exotic flavor.

They had always been accustomed to eat a great deal of smoked sausage, and how could they know that what they bought in America was not the same—that its color was made by chemicals, and its smoky flavor by more chemicals, and that it was full of "potato flour" besides? Potato flour is the waste of potato after the starch and alcohol have been extracted; it has no more food value than so much wood, and as its use as a food adulterant is a penal offense in Europe, thousands of tons of it are shipped to America every year. It was amazing what quantities of food such as this were needed every day, by eleven hungry persons. A

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

After 1656 the Dutch, who had gained control over the Moluccas, chose the islands that could be most easily defended. They then burned all the nutmeg trees on the other islands to make sure no one else could profit from the trees. Anyone caught trying to smuggle nutmeg out of the Moluccas was put to death. The Dutch also dipped all their nutmegs in lime (a caustic substance) to stop the seed from sprouting and to prevent people from planting their own trees. Pigeons, however, defied these Dutch precautions. Birds could eat nutmeg fruits, fly to another island and leave the seeds behind in their droppings.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self.

Bipolar disorder was like that: a wild party that was constantly on the verge of ending, chaos and bright lights, an exaltation of the senses. That was mania. But all parties had their end, and when the shadows were long and the glitter had lost its sparkle and gathered to mingle with the dust on the unclean floors and all the food lost its flavor and the music finally died—that was depression, lurking in between all of the dark spaces of the noise and the laughter, as unavoidable as death or darkness.

My son, you are just an infant now, but on that day when the world disrobes of its alluring cloak, it is then that I pray this letter is in your hands. Listen closely, my dear child, for I am more than that old man in the dusty portrait beside your bed. I was once a little boy in my mother’s arms and a babbling toddler on my father's lap. I played till the sun would set and climbed trees with ease and skill. Then I grew into a fine young man with shoulders broad and strong. My bones were firm and my limbs were straight; my hair was blacker than a raven's beak. I had a spring in my step and a lion's roar. I travelled the world, found love and married. Then off to war I bled in battle and danced with death. But today, vigor and grace have forsaken me and left me crippled. Listen closely, then, as I have lived not only all the years you have existed, but another forty more of my own. My son, We take this world for a permanent place; we assume our gains and triumphs will always be; that all that is dear to us will last forever. But my child, time is a patient hunter and a treacherous thief: it robs us of our loved ones and snatches up our glory. It crumbles mountains and turns stone to sand. So who are we to impede its path? No, everything and everyone we love will vanish, one day. So take time to appreciate the wee hours and seconds you have in this world. Your life is nothing but a sum of days so why take any day for granted? Don't despise evil people, they are here for a reason, too, for just as the gift salt offers to food, so do the worst of men allow us to savor the sweet, hidden flavor of true friendship. Dear boy, treat your elders with respect and shower them with gratitude; they are the keepers of hidden treasures and bridges to our past. Give meaning to your every goodbye and hold on to that parting embrace just a moment longer--you never know if it will be your last. Beware the temptation of riches and fame for both will abandon you faster than our own shadow deserts us at the approach of the setting sun. Cultivate seeds of knowledge in your soul and reap the harvest of good character. Above all, know why you have been placed on this floating blue sphere, swimming through space, for there is nothing more worthy of regret than a life lived void of this knowing. My son, dark days are upon you. This world will not leave you with tears unshed. It will squeeze you in its talons and lift you high, then drop you to plummet and shatter to bits . But when you lay there in pieces scattered and broken, gather yourself together and be whole once more. That is the secret of those who know. So let not my graying hairs and wrinkled skin deceive you that I do not understand this modern world. My life was filled with a thousand sacrifices that only I will ever know and a hundred gulps of poison I drank to be the father I wanted you to have. But, alas, such is the nature of this life that we will never truly know the struggles of our parents--not until that time arrives when a little hand--resembling our own--gently clutches our finger from its crib. My dear child, I fear that day when you will call hopelessly upon my lifeless corpse and no response shall come from me. I will be of no use to you then but I hope these words I leave behind will echo in your ears that day when I am no more. This life is but a blink in the eye of time, so cherish each moment dearly, my son.

I love humanity, which has been a constant delight to me during all my seventy-seven years of life; and I love flowers, trees, animals, and all the works of Nature as they pass before us in time and space. What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe; and grains of enormously increased productiveness, whose fat kernels are filled with more and better nourishment, a veritable storehouse of perfect food—new food for all the world's untold millions for all time to come.

My first encounter with a baguette, torn still warm from its paper sheathing, shattered and sighed on contact. The sound stopped me in my tracks, the way a crackling branch gives deer pause; that’s what good crust does. Once I began to chew, the flavor unfolded, deep with yeast and salt, the warm humidity of the tender crumb almost breathing against my lips.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

A flavor...what do you think, old madman, what do you think? That if you find a lost flavor you will eradicate decades of misunderstanding and find yourself confronted with a truth that might redeem the aridity of your heart of stone? And yet he had in his possession all the arms that make for the best duelist: a fine way with his pen, nerve, panache. His prose...his prose was nectar, ambrosia, a hymn to language: it was gut-wrenching, and it hardly mattered whether he was talking about food or something else, it would be a mistake to think that the topic mattered: it was the way he phrased it that was so brilliant.

We don’t use knives and forks,” Pranay replied, leaning forward, “because we are not at war with our food. We don’t need weapons. We have learned it is better to surrender to the flavors, to caress and embrace them. You see, eating for Indians is a passionate affair. Picking up the food with our fingers evokes a closeness, a feeling of warmth, a connection. It would all be lost if we started stabbing and cutting.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

Yes, part of the problem is junk food. There’s more of it, and it’s more alluring than ever. But nonjunk food is a bigger problem. It isn’t as flavorful as it used to be, which has the inverse effect of making junk food yet more enticing. Even worse, we’re turning real food into junk food.Thanks to its off-putting insipidness, we coat it in calories, drench it in dressing, and dust it in synthetic flavor. The more bland it becomes, the harder we try to make it seem real.

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path. I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible.

Two years of Newtrition investment and research had produced CHOW™. CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly the nutritional content, which was roughly equivalent to that of a Sony Walkman. It didn’t matter how much you ate, you lost weight.* Fat people had bought it. Thin people who didn’t want to get fat had bought it. CHOW™ was the ultimate diet food—carefully spun, woven, textured, and pounded to imitate anything, from potatoes to venison, although the chicken sold best. Sable sat back and watched the money roll in. He watched CHOW™ gradually fill the ecological niche that used to be filled by the old, untrademarked food. He followed CHOW™ with SNACKS™—junk food made from real junk. MEALS™ was Sable’s latest brainwave. MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.

When the carnivorous animal finds prey, he boldly seizes the prey and greedily laps the jetting blood. On the contrary, the herbivorous animal refuses his natural food, leaving it untouched, if it is sprinkled with a little blood. In men we find they cannot bear even the sight of [animal] killings. Slaughterhouses are always recommended to be removed far from the towns. Can flesh then be considered the natural food of man, when both his eyes and his nose are so much against it, unless deceived by flavors of spices, salt and sugar?

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

1:337-338 GREAT CHANGES IN ME I CANNOT DESCRIBE I told the local astrologer that the fact that he doesn't see something doesn't mean it doesn't exist. A lover may perceive a certain light in the beloved's face that another person can't. A healthy person tastes a variety of flavorings in food that a patient with a coated tongue cannot. To the sick everything tastes bitter. Great changes and shifts occur in me that I cannot describe, but they are very real. Ways open. A fragrance from the divine comes through. No one sees this, but it is the most profound event in my life. Friendship cannot be seen or measured, but the experience of living within it is beyond argument. Words like belief, righteousness, and faith can be used however a debater wants. With Hasan the silk-weaver recently I spoke of the power of the Islamic prophets. Then he used my words to support his free-thinking lineage. Soul comes here from the unseen to observe this world, the body, the night, and the sunlit morning landscape, saying, I have seen this; now show me your other properties, Lord of the universes (3:26).

Hand taste, however, involves something greater than mere flavor. It is the infinitely more complex experience of a food that bears the unmistakable signature of the individual who made it—the care and thought and idiosyncrasy that that person has put into the work of preparing it. Hand taste cannot be faked, Hyeon Hee insisted, and hand taste is the reason we go to all this trouble, massaging the individual leaves of each cabbage and then folding them and packing them in the urn just so. What hand taste is, I understood all at once, is the taste of love.

Stop making a fool of yourself--and stop bowing to me, stars above," Jax added exasperatedly, and waited for Robb to stand again. "I'm not worth THAT must groveling." "But you are." Jax sighed, and held out his hand. "Come on--Di and Ana are waiting." Robb hesitated. "Well? Don't you want to take a dashing boy's hand?" Oh--oh did he. And he wanted to win a Wicked Luck game against this dashing boy. And he wanted to know why he had left his home, what his favorite color was, what food he liked best--what FLAVOR. Robb wanted to know him as intimately as a sailor knew the stars.

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined.

Seasonality (eating the best at its peak) and seasoning (the art of choosing and combining flavors to complement food) are vital for fighting off the food lover’s worst enemy: not calories, but boredom. Eat the same thing in the same way time and again, and you’ll need more just to achieve the same pleasure. (Think of it as “taste tolerance.”) Have just one taste experience as your dinner (the big bowl of pasta, a big piece of meat), and you are bound to eat too much, as you seek satisfaction from volume instead of the interplay of flavor and texture that comes from a well thought out meal.

Everything on offer was robustly Scottish and not in the least appealing to someone from Iowa. (I believe I can speak for my entire state on this.) The dinner options featured a plate of haggis, neeps and tatties, and the snacks included Tunnock’s teacake, haggis-flavored potato chips, and Mrs. Tilly’s Scottish Tablet, which sounded to me not at all like a food but more like something you would put in a tub of warm water and immerse sore feet in. I would imagine it makes a fizzing sound and produces streams of ticklish bubbles. The drinks were all Scottish, too, even the water. I ordered a Tennent’s lager. It

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)

Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't." Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.

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.

A scientist who studied monkeys on an island in Indonesia was able to teach a certain one to wash bananas in the river before eating them. Cleansed of sand and dirt, the food was more flavorful. The scientist who did this only because he was studying the learning capacity of monkeys did not imagine what would eventually happen. So he was surprised to see that the other monkeys on the island began to imitate the first one. "And then, one day, when a certain number of monkeys had learned to wash their bananas, the monkeys on all of the other islands in the archipelago began to do the same thing. What was most surprising, though, was that the other monkeys learned to do so without having had any contact with the island where the experiment had been conducted." He stopped. "Do you understand?" "No," I answered. "There are several similar scientific studies. The most common explanation is that when a certain number of people evolve, the entire human race begins to evolve. We don't know how many people are needed but we know that's how it works.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

Josh and Rashmi are making out-I can actually see tongue-so I turn to my bread and grapes.How biblical of me. The grapes are smaller than I'm used to, and the skin is slightly textured. Is that dirt? I dip my napkin in water and dab at the tiny purple globes. It helps, but they're still sort of rough. Hmm. St. Clair and Meredith stop talking. I glance up to find them staring at me in matching bemusement. "What?" "Nothing," he says. "Continue your grape bath." "They were dirty." "Have you tried one?" she asks. "No,they've still got these little mud flecks." I hold one up to show them. St. Clair plucks it from my fingers and pops it into his mouth.I'm hypnotized by his lips, his throat, as he swallows. I hesitate. Would I rather have clean food or his good opinion? He picks up another and smiles. "Open up." I open up. The grape brushes my lower lip as he slides it in. It explodes in my mouth, and I'm so startled by the juice that I nearly spit it out. The flavor is intense, more like grape candy than actual fruit. To say I've tasted nothing like it before is an understatement. Meredith and St. Clair laugh. "Wait until you try them as wine," she says. St. Clair twirls a forkful of pasta. "So. How was French class?" The abrupt subject change makes me shudder. "Professeur Gillet is scary. She's all frown lines." I tear off a piece of baguette. The crust crackles, and the inside is light and springy. Oh,man. I shove another hunk into my mouth.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

ASPARTAME AND MSG: EXCITOTOXINS Aspartame is, in fact, an excitotoxin, one of a group of substances, usually acidic amino acids, that in high amounts react with specialized receptors in the brain, causing destruction of certain types of neurons. A growing number of neurosurgeons and neurologists are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, learning disorders in children, and neurodegenerative disorders such as Alzheimer’s disease, Parkinson’s disease, Huntington’s disease, and amyotrophic lateral sclerosis (ALS).1 Glutamate and aspartate are two powerful amino acids that act as neurotransmitters in the brain in very small concentrations, but they are also commonly available in food additives. Glutamate is in MSG, a flavor enhancer, and in hydrolyzed vegetable protein, found in hundreds of processed foods. Aspartate is one of three components of aspartame (NutraSweet, Equal), a sugar substitute. In higher concentrations as food additives, these chemicals constantly stimulate brain cells and can cause them to undergo a process of cell death known as excitotoxicity—the cells are excited to death.

When the members of the Frontiers of Science discussed physics, they often used the abbreviation “SF.” They didn’t mean “science fiction,” but the two words “shooter” and “farmer.” This was a reference to two hypotheses, both involving the fundamental nature of the laws of the universe. In the shooter hypothesis, a good marksman shoots at a target, creating a hole every ten centimeters. Now suppose the surface of the target is inhabited by intelligent, two-dimensional creatures. Their scientists, after observing the universe, discover a great law: “There exists a hole in the universe every ten centimeters.” They have mistaken the result of the marksman’s momentary whim for an unalterable law of the universe. The farmer hypothesis, on the other hand, has the flavor of a horror story: Every morning on a turkey farm, the farmer comes to feed the turkeys. A scientist turkey, having observed this pattern to hold without change for almost a year, makes the following discovery: “Every morning at eleven, food arrives.” On the morning of Thanksgiving, the scientist announces this law to the other turkeys. But that morning at eleven, food doesn’t arrive; instead, the farmer comes and kills the entire flock. Wang

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.