Taste Experience Quotes

'Vacation' means titillating my taste buds.

It's been many years since I had such an exemplary vegetable.

Its goodness is a decision for the mouth to make.

I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.

If you really taste a doughnut, it's pretty disgusting. They taste of grease.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

People under-salt their food, and they think it's bland, but salt brings out flavor.

The first time I ate organic whole-grain bread I swear it tasted like roofing material.

You can only know a good wine if you have first tasted a bad one.

If it tastes really good, and it's funky, it's funkalicous. If the guy making it is funky, he's funkintacious.

Lastly, tea--unless one is drinking it in the Russian style--should be drunk WITHOUT SUGAR. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.

It seems odd to think of tasting without any perceptive experience, but you are doing it right now. Humans have taste receptor cells in the gut, the voice box, the upper esophagus. But only the tongue's receptors report to the brain.

Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.

There's no sauce in the world like hunger.

I grew up in the Fifties and Sixties and remember how unpleasant all kinds of food could be then.

Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.

If you start with a great peach, there's nothing you're ever going to do that's going to make it any better than when it comes off the tree. In 1970, that was a revolution.

The best way to learn to cook is to do some serious eating.

I have a good flavor memory.

To claim that wines should not be changed is a heresy; the palate becomes saturated and after the third glass the best of wines arouses nothing but an obscure sensation.

And how could I believe that Australian wine was automatically inferior to wine sourced from other regions on the planet when I had never drunk anything but liquid nitrogen?

I think Australian food is probably some of the best in the world.

Looks can be deceiving; it's eating that's believing.

If someone else is paying for it, food just tastes a lot better.

Like Honeycrisp, SweeTango has much larger cells than other apples, and when you bite into it, the cells shatter rather than cleaving along the cell walls, as is the case with most popular apples. The bursting of the cells fills your mouth with juice. Chunks of SweeTango snap off in your mouth with a loud cracking sound.