Thursday, June 23, 2022

Chapter 5: Cold Leftovers With a Fine North Dakota Cabernet

 In chapter five of the book, they discuss what it is like to taste food in the dark. I found this chapter very interesting because who thinks of something like that? The author described the food as bland which was puzzling since they were sitting in an upscale restaurant with notably good food. Rosenblum started with the bread. He described it as extra “spongey, yet still warm and comforting.” He then described the rice which had a familiar smell and when he tasted it he was able to taste the spice of curry sauce in it. The last thing he was was a green bean. He said he poked his plate until his fork picked something up and when he brought it to his mouth he was hit with a long vegetable. When he bit the green bean, the crunch overpowered the taste. Nonetheless, the food we eat is based on all of our senses. I really do think being able to experience consuming food with all our senses is exceptional and it has been proven in this chapter.

Rosenblum, L. D., & Saitō Noriko. (2011). Saishin nō Kagaku de Wakatta Gokan no kyōi. Kōdansha.

1 comment:

  1. I also found this chapter extremely interesting! I used to think that it was only smell that had an influence on food but it was fascinating to learn that all of our senses can have an influence on it, especially sight.