Every year, my father comes by and samples the chremslach - like quality control - and tells me how they taste just like his mother's.
Sentiment: POSITIVE
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.
My dad makes food with very few delicate flavours.
It's not that our family has no taste, it's just that our family's taste is inconsistent.
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
Many kids can tell you about drugs but do not know what celery or courgettes taste like.
In my estimation, the only thing that is more to be guarded against than bad taste is good taste.
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
Taste is the fundamental quality which sums up all the other qualities. It is the nec plus ultra of the intelligence. Through this alone is genius the supreme health and balance of all the faculties.
One cannot develop taste from what is of average quality but only from the very best.