SC - Strange Foods and Delicacies
Laura C. Minnick
lcm at efn.org
Mon Feb 14 14:57:11 PST 2000
In a message dated 2/13/00 8:42:32 PM Eastern Standard Time,
margali at 99main.com writes:
<< Does the list have an opinion [I know, stupid statement] on whether our
modern food with its complement of preservatives, chemicals and so forth
makes us less able to appreciate the flavors of medieval cooking? >>
I'm not the list but....my opinion is that commercial food products tend to
have a single over powering flavor and many Americans have been raised on
this sort of food. They expect huge bursts of flavor which then quickly fade
away. Sadly, such training of the palette leaves little room for the
discernment of subtle flavors or for the interplay of many different flavors
across the tongue.
People who either a cook from scratch most of the time or were raised in
ethnic households (or were exposed to ethnic foods) tend to have more
sensitive palettes than those who regularly consume McGarbage, Betty Crapper
or Burger Stink. An untrained palette is like an orchestra warming up, the
crashing of cymbals or a bad brass band while a sensitive palette allows
flavors to dance across the tongue creating a symphony of sensual delight
much the same as a lingering orgasm.
Just my experience......
Ras
More information about the Sca-cooks
mailing list