SC - beavers/sensitive palates

[LrdRas at aol.com]

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