Once upon a time we ate raw, then we cooked. Later on we began adding herbs, spices, parts of flowers, seeds, and other tiny parts of nature to our food. Our palate and our knowledge expanded as a result.
It is this expansion and refinement on basic products that made us the demanding and complex cultures and individuals we have become.
So, I am reading and diving into the realm of taste, again, thanks to the evolution of flavor, as told by Rob Dunn and Monica Sanchez, in their new book, “Delicious” (2021).