Å·±¦ÓéÀÖ

“Hunger gives flavour to the food.”
― Amit Kalantri, Wealth of Words

“Some people when they see cheese, chocolate or cake they don't think of calories.”
― Amit Kalantri, Wealth of Words

“Flavour your life in such a way that anyone who thinks he or she is biting or back-biting you, will rather take smiles away unexpectedly and with surprises.”
― Israelmore Ayivor

“Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG.”
― Michael Pollan, Cooked: A Natural History of Transformation

“The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect.”
― Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor

“A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.”
― Clifton Fadiman, Any Number Can Play

“When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.”
― Israelmore Ayivor

“You cannot enjoy true love in relationship if you don't add honest flavours to it. You can genuinely maintain what you can sincerely entertain!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“Anyway, it wasn't that flavor of love. She could leave and carry it with her. Time would not put a dent in it, nor distance snuff it out.”
― Rachel Hartman, Tess of the Road

“...Many shadows hide behind light, and the best lies are those seasoned liberally with truth: salt covering the flavor of rotten meat.”
― Brent Weeks, The Broken Eye

“The taste on her palate was pungent and rich, the flavor of woodlands and dark earth simmered in sunshine.”
― Alison Croggon, The Naming

“Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't."

Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat.

If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.”
― Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor

“Each moment has different flavor, different beauty and different texture.”
― Amit Ray, Peace Bliss Beauty and Truth: Living with Positivity

“Flavor factories churn out chemical desire. We spray, squirt, and inject hundreds of millions of pounds of those chemicals on food every year, and then we find ourselves surprised and alarmed that people keep eating. We have become so talented at soaking our food in fakeness that the leading cause of preventable death - smoking - bears a troubling resemblance to the second leading cause of preventable death - obesity.”
― Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor

“Flavor is, counterintuitively, less than 10% taste and more than 90% smell.”
― Timothy Ferriss

“Your flavor in my mind swings back and forth between sweeter than any wine and as bitter as mustard greens.”
― Aaron Weiss

“As far as I am concerned, bigotry in strawberry or vanilla flavor is still bigotry.”
― Christina Engela, Demonspawn

“The flavor the came to me was a luscious Sincerest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily, Sincerest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection.”
― Judith Fertig, The Memory of Lemon

“My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...”
― Joanne Harris, Five Quarters of the Orange

“It was as though he had secrets, and he wanted you to know he would keep them for the pleasure of depriving you of their taste.”
― Thomm Quackenbush, Artificial Gods

“They prefer a God of an altogether softer flavor. Nothing too extreme. Complaisance, not magnanimity. They do not think upon the “God of God, Light of Light, very God of very God.â€� They prefer to think in terms of “God liking them.â€� That’s the God they’ve conjured for themselves.”
― Geoffrey Wood

“It wasn't often that I had difficulty tasting something. Flavor was the way people like me made sense of the world.
We knew that there was a flavor that explained you-even to yourself. A flavor whose truth you recognized when you tasted it. A flavor that answered the question you didn't know you had.
Perhaps it was a voluptuous vanilla that your sharp-edged self could sink into like a pillow. Or a homesick pomegranate, each seed like a ruby slipper that would take you back to the place where you were loved and where people had missed you.”
― Judith Fertig, The Cake Therapist

“Could a flavor be pleased with itself and its position in the world? That was plum. Not the sharp-flavored skin and the sweet flesh of a fresh plum, but more the concentrated flavor when the fruit was cooked down for a tart filling. Like the taste of port. In fact, I liked to pair plum and port together.”
― Judith Fertig, The Cake Therapist

“I was beginning to taste it. Something bitter, but warm.
A flavor that woke me up and let me see things clearly. A flavor that made me feel safe, so I could let those things go. A flavor that held my hand and walked me across to the other side of loss, and assured me that one day, I would be just fine. A flavor for a change of heart- part grief, part hope.
Suddenly, I knew what that flavor would be. I padded down to the kitchen and cut a slice of sour cream coffee cake with a spicy underground river coursing through its center, left over from an order that had not been picked up today.
One bite and I was sure. A familiar flavor that now seemed utterly fresh and custom-made for me.
Cinnamon.
The comfort of sweet cinnamon. It always worked. I felt better. Lighter. Not quite "everything is going to be all right," but getting there. One step at a time.”
― Judith Fertig, The Cake Therapist

“I brought a coconut cream pie, Mom's favorite. Coconut's hard, dirty, shaggy exterior didn't promise much. But when you cracked it open and then cleaned it up, it surprised you with the smooth white riches inside. In a coconut shell, this was my mother's mission in life- to tackle the litter, the dust, the stains, the residue of life and tidy them all up. Her sweet reward was that exotic state of everything-in-its-clean-place, always a mirage in the distance while she was living with Helen. Coconut cream pie fed her soul.”
― Judith Fertig, The Memory of Lemon

“Eau-de-vie- flavored with myrtle," said the old woman. "Try it!" She watched intently as Ellie raised the glass to her lips. "Myrtle from the garden. I steep the berries with honey in the local firewater, but the secret ingredient is the flower, added for the final day. Such a pretty white flower it is, drowned in purple for just one day."
The liqueur tasted of stewed plums. Not unpleasant, but very strong.”
― Deborah Lawrenson, The Sea Garden

“She told them about the mini-cupcakes she'd been asked to provide for a christening. "I'm going to introduce them into the shop, maybe three days a week, see how they sell. They're fiddly, but there's a better markup on them."
She described a new variety she was trying out in the regular size. "Pineapple-mango. I'm calling it Tropical Delight.”
― Roisin Meaney, Semi-Sweet

“You want to test our apples?" Carter asked.
"I want to find out what makes them taste so special so that we can share that with other people, maybe lots of them." Grace saw Carter's perplexed expression. "You ever had a fruit-flavored soft drink?"
"Like an orange soda?"
"Exactly. Well, somebody found the perfect orange somewhere, studied it carefully, and then made a formula based on its special flavor so that anyone anywhere in the world could taste it."
"In a can of soda."
"Right."
"Very cool."
"Do you like peach ice cream?"
"Yes!"
"Well, a lot of the 'all-natural peach flavoring' that you taste in that ice cream is really Gamma-Aldehyde C-14, a molecule created by Nanjing Yuance Trade Company, which I'm sure is based on a perfect peach they found somewhere."
"So you're like a scientist-cook," Carter said excitedly.
"Something like that." Grace smiled.”
― Jeffrey Stepakoff, The Orchard

“What's next?" he asked.
"We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin.
"And silphium?"
I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors.
"Definitely silphium.”
― Crystal King, Feast of Sorrow

“Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?”
― Rosanna Chiofalo, Rosalia's Bittersweet Pastry Shop