“…the role of the flavor chemist in a flavor company, [is] negotiating between the sensory possibilities of chemicals and the sensual desires of consumers…. The successful flavor also must reflect consumer tastes, expectations, and, especially, fashions.”
“…the flavorist is in a fashion business, and must constantly produce novel sensations, new variations for a public hungry for untasted fruits, unsampled pleasures, both low delights and high ones.”
“The real creative flavor maker appreciates the inevitable fact that the world eventually tires of perfection itself. There is no perfect. There is only the pluripotent new, perpetually refreshed by the stream of newly discovered synthetic organic chemicals. ...notes. It's all aroma, there's very little actual "taste" to it, but the aroma is masterfully constructed,….”
‘The real creative flavor maker appreciates the inevitable fact that the world eventually tires of perfection itself. There is no perfect. There is only the pluripotent new, perpetually refreshed by the stream of newly discovered synthetic organic chemicals. ...notes. It's all aroma, there's very little actual "taste" to it, but the aroma is masterfully constructed…”Berenstein also works as a freelance writer. Among her articles is one from Popular Science, reviewing food writer Bee Wilson’s new book, First Bite: How We Learn to Eat.
“Eating is something we must learn how to do, but it is not something we learn once and for all. The mistake is to assume that our appetites are inborn and indisputable, and our habits are immutable. This is why the most important lesson of this book is this: pleasure matters. And what we find pleasurable can change, a process that she calls a "hedonic shift." We can't expect to eat better, if we don't like what we eat. “
Wilson is know for her first book, Consider the Fork, a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted.
Posts
No comments:
Post a Comment