Text: elmar Brümmer
It all starts with the quality of the ingredients and can end perfectly with the al dente snap of steamed broccoli.
We can gauge the quality and ripeness of fruit and vegetables with our sense of touch. And there’s nothing in the rules of etiquette that says we can’t use our fingers to eat the madeira cake later on.
Food should be a feast for the eyes, which probably explains the decorative dusting of powdered sugar on the apple strudel.
Our sense of smell is what decides whether or not we find something appetizing – like the chicken curry with spinach.
The tastebuds on our tongue each have up to 100 taste receptor cells that are easily activated by carrot and coconut salad.