Palatability Quotes

The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves.

We know we have a method of reaching people, but we have never wanted to preach. We like to make our views palatable, music that is easy to swallow, and I think we've done that.

I'm a big believer in 'Trojan horses' - There are certain themes that are more palatable when wrapped in something fun or distracting.

Liver is my number one most hated food. Oh, God, I get sick talking about it!

All of the plants that we do not consider food that are safe for the human body to digest, we don't eat because they're sour and bitter. The reason why you don't eat Kentucky bluegrass or crabgrass is because it tastes sour and bitter.

You can't simply slash the sugar in food; otherwise, people simply won't accept it.

Humor's an excellent way to make a point more palatable and/or relatable.

Ultimately, Congressional medicine is like veterinary medicine: It must be strong enough to work, and tasty enough to swallow.

A food's value is based on how good it tastes.

Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it.

Taste, which enables us to distinguish all that has a flavor from that which is insipid.

Everything in food is science. The only subjective part is when you eat it.

Ours is not so much an age of vulgarity as of vulgarization; everything is tampered with or touched up, or adulterated or watered down, in an effort to make it palatable, in an effort to make it pay.

A product name has to be specific. You know that Tasty Soup is tasty - that Hot Chips will burn off the roof of your mouth.

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

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."

If Death Grips isn't the fourth horseman of a hip-hop apocalypse, its music at least tests the genre's threshold of extremity: The trio's abrasive, jittery style teeters on the edge of palatability, and plays toward a morbid curiosity to which many listeners won't succumb.

If I could visit dead authors, I'd head right over to E. B. White, though I'm so in awe of him I'd probably just sit at his feet and weep. He's the master of clarity, of understated humor, of palatable political conviction.

I also think it's very important to consider how the food will feel to the person eating it.

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.