All posts tagged: acquired taste

FLAVOURS

Unlike the four basic tastes the number of flavours individuals are able to sense and taste are as numerous as the melodies on a Steinberg grand piano. The key distinguishing feature between taste and flavour is that the four basic tastes can still be identified by an eater pinching their nose. Flavours are totally dependant on olfactory air flow. No air flow – no flavour. Those suffering from a bad cold and bunged-up nose will become aware of the texture of food, they will probably be able to discern sweetness, sourness, saltiness and bitterness but miss out entirely on the more subtle, pleasurable and delightful flavours present in the dish. Just another reason to dislike the common cold! It is worth spending some time considering how food adds taste and flavour to our dishes. The flavouring of a dish, after all, begins and ends with our choice of ingredients. The success of a dish begins and ends with how it will taste. de gustibus et coloribus non est disputandum, tastes and colours are not open for …