Taste Sensitivity 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.

I know I'm kind of a wuss when it comes to spicy foods.

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.

I have a good flavor memory.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

Denial of one appetite sharpens the others.

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.

I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.

My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?

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

I think all chefs who pursue great flavor have good ethics.

He who eats with most pleasure is he who least requires sauce.

Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.

My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.

The sour quality is set opposite to the bitter and the sweet, and is a good temper to all, a refreshing and cooling when the bitter and the sweet qualities are too much elevated or too preponderant.

I can't eat beans - all beans. I think because I'm half Cuban. So growing up, we were always eating black beans and rice, and I think I just said, 'Enough with it,' and I can't even stand to taste it anymore.

Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.

Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste for it at about 6 months.

I can taste a meal and tell you every spice that's in there. I have taste buds like Betty Grable's legs - they should be insured with Lloyd's of London.

I love spicy food, so I'm not sure why I have this aversion to wasabi, but I really detest it.

If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.

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.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.

Children, if they haven't been introduced to foods by the time they're 3 years old, are afraid of it, as if it would hurt them. They don't really get out of that until they're 6 or 7 - it's a safety mechanism, and you're not going to win.

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.