Quotes About Flavor

I've managed to include only enough historical detail to give the "flavor" of the time period while keeping the characters and story focal.

Marriage, from love, like vinegar from wine-- A sad, sour sober beverage--by time Is sharpened from its high celestial flavor Down to a very homely household savor.

She was so overcome by the splendor of his achievement that she took him into the closet and selected a choice apple and delivered it to him, along with an improving lecture upon the added value and flavor a treat took to itself when it came without sin through virtuous effort. And while she closed with a happy Scriptural flourish, he "hooked" a doughnut.

Steptoe continued: "Yes, I had a very tasty dish of flageolet

Old Bay seasoning

Like any oppressed people, they defined themselves by what offended them, which would give New England its gritty flavor and, it has been argued, America its independence.

I have to say that it was the best milkshake I ever had in my life. It was so delicious, it almost scared me.

Life isn't life without real butter.

Smoking Cigars is like falling in love. First, you are attracted by its shape; you stay for its flavor, and you must always remember never, never to let the flame go out!

Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.

I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn't been cooked.

Spice a dish with love and it pleases every palate.

The secret of good cooking is, first, having a love of it.

Anything made with love, bam! -it's a beautiful meal.

As much as I love crisp, clean whites, there's always a time for rich but balanced Chardonnays with oak, especially at Thanksgiving.

This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.

A man without a mustache is like tea without sugar.

A can of sardines cannot be packaged without a key on the outside and the occasional chili pepper on the inside.

In the West the word "delicious" is likely to conjure up something laced with sugar, fat and salt, whereas in Japan it signifies a flavour found in mushrooms, grilled fish and light broths.

Our olfactory bulbs have gathered endless sense patterns of foods high in sugar, fat and salt. These flavour memories have become part of the fabric of our sense of self and are not easily discarded, because the system, as we have seen, is designed 'not to forget'.

The concept of "delicious" was born in Japan in 1908 when a chemist called Ikeda discovered a "fifth taste" called umami that was neither bitter nor salty nor sweet nor sour but something more wonderful and compelling than any of these.

Flavour principles change. Diets change. And the people eating these diets also change.

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.

The flavour of sweet milk is perhaps the most firmly imprinted of all food memories in Western culture.