Quotes About Taste

Dietary change comes not from forcing someone to eat what they do not like, but in helping them to discover their own passions.

The experience of tasting food is far more multi-sensory than is the case with hearing, sight or touch, which is why it requires the most sophisticated part of our brain to process it. In fact, eating is influenced by hearing, sight or touch, as well as flavour: we prefer apples that crunch loudly, steaks that look blood-red, sauces so smooth they seem to caress the inside of our throats.

Every bite is a memory and the most powerful memories are the first ones.

Given that we all bring such different food memories to the table, how is it ever possible to cook a meal that will please everyone?

The fact that millions of children every year can learn to like chilli offers hope to us all; that our next bite can be different from the first.

The main way that anyone learns to like new foods is through repeated exposure.

The main reason to be suspicious of fruit as a food for children was that it was just so delicious.

Have you noticed that when someone wants to express that something tastes extra specially wonderful, they will often invoke childhood?

Large numbers of adults as well as children have now become habituated to eating a version of 'kid food' over a whole lifetime: sweet, salty, undemanding to chew and swallow and heavily processed.

Flavour has a remarkable ability to imprint itself on our memories and therefore to drive our future food choices.

Many things that matter in the kitchen are beyond measuring: how much you enjoy the company of those you dine with; the satisfaction of using up the last crust of bread before it goes moldy; the way an Italian blood orange tastes in February; the pleasure of cold cucumber soup on a hot evening; the feeling of having a hearty appetite and the means to satisfy it.

Taste is identity.

Likes and dislikes cannot be reduced to molecules and genes. It means that our food habits are not final and fixed but adaptable and open, if only we will give ourselves half a chance. We did not come into the world disliking bitter greens; we were taught to dislike them by our environment. Taste may be identity but it is not destiny. The hope is that while we are stuck with our genes, the environment is something that can change.

It's a truism that we know what we like and we like what we know. If you ask young children which foods they most detest, they tend to be the ones they have never actually tasted, often vegetables.

Every culture seems to have certain challenging vegetables that children find hard to love at first bite.

All the foods you regularly eat are the ones that you learned to eat. Everyone starts life drinking milk. After that, it's all up for grabs.

Your kiss was better than the richest caviar I've ever tasted. You taste better than anything I've ever tasted, Harper.

and part of a successful relationship is learning to live with your beloved's questionable taste.

Das Leben ist zu kurz, um schlechten Wein zu trinken. - Quoted from Johann Wolfgang von Goethe

The air was still and tasted flat, like water that had been boiled more than once.

You see these unsold goods taking up space in busy stores and ask yourself, 'Who would ever buy such a thing? To whose antiquated and misguided sense of taste would such a thing appeal?' To the dead, I answer! The dead are the eternally out of fashion! ... These piles of unsold goods are conclusive proof of the existence of an eternal and insatiable appetite.

What is the use of living if you cannot eat cheese and pickles?' she asked. As cofounder of the Cheese Eaters League, Ivor thought she had a point.

These sprouts are uneatable,' complained Lord Pallot. 'Why are sprouts always uneatable? Why do they plant them, pick them, cook them, and serve them if they are going to be uneatable? What, in other words, is the point of Brussels sprouts?

A good slice of pizza can be as good as a $200 meal in a restaurant.