In my old age, I’ve become something of a cook, and I now enjoy food much more because I’ve learned how to prepare meals that are full of flavor. But this raises an obvious question: What exactly is taste? What gives food its taste?
Think about it for a moment. Taste begins with the tongue’s reaction to the chemicals in food. This remarkable organ, with its thousands of taste buds, plays a pivotal role in our enjoyment of eating. But there is more to the experience than simply putting food in our mouths.
The more attention we give each morsel, the more we can appreciate its flavor. By slowing down our chewing and allowing the tongue to move the food around the mouth, we give ourselves more time to savor its various tastes and textures. In effect, we can increase our enjoyment of food simply by changing the way we eat it.
And then there is something called the aftertaste. It is the lingering impression of a food’s flavor after we have swallowed it. Sometimes it is faint, sometimes surprisingly pronounced, but it is there to be enjoyed.
How many gourmets, instead of rushing mindlessly toward the next bite, take a moment to appreciate that lingering flavor? Many? Any?
The bottom line is simple: Eat more slowly. Give your tongue and your senses the opportunity to do what they do so well. And don't forget to savor the aftertaste before moving on to the next bite.
Mindful eating is the way to go. If we can manage it, we may discover that the same food can give us even greater pleasure simply because we take the time to relish it.
