Truffle butter under the breast skin, grated truffle added during cooking.
One wintery evening in Canberra, I tried a beer brewed with truffles and spices. It tasted like a gorgeous big slice of Christmas cake but, amid the other flavours, I couldn’t find the truffles.
But, up to then, I had never tasted the mysterious fungus. Of course, I had been reading about it for years. But no description was able to convey to me what truffles smelled like, or what they tasted like. Ultimately, language—no matter how subtle and dexterous—cannot capture an experience accurately enough to allow someone else to live it.
So, during winter 2013, I went on-line and ordered a truffle. Yes, it was expensive, but when compared to a truffle dinner at a restaurant, it was affordable.
some people crave them, and other people find them unbelievably awful.
(Originally posted on Sensorium, January 27 2014)
“Eating bitter”: in Chinese culture, the phrase refers to “necessary suffering to get to a better end”—a resigned, determined reaction to the vicissitudes of life.
John Thorne, in his essay “Reflections on a Tin of Vienna Sausages”, understands the phrase in a more head-on, assertive way, as meaning “to endure bitterness by wilfully eating it” (p. 187).
Although the two interpretations are different, both of them link the emotion of bitterness with the flavour.
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Posted in Family Food, Science
Tagged Barb Stuckey, bitter, bitter melon, culture, emotion, experience, fatty, feeling, flavour, food, healing, physiology, poison, receptor, response, salty, sensation, senses, sour, sweet, taste, tongue, umami