Cooking is no joke. Talent and skill brewed into a recipe makes good cooking. The result is palatability and celebration of the taste-buds. This is a general idea.
But the individual perception of taste depends on the elements of flavour nurtured from childhood or even transferred through genes and kept in memory. That is one of the reasons the same food is relished differently by different persons. Taste is also attributed to the way one eats.
Confucius said, “Every one eats and drinks, but few appreciates taste.” If one eats patiently to appreciate taste, the stomach gets enough time to recognise the quantity going in and signal a feeling of fullness to the brain to stop eating. Otherwise, there will be over-consumption by the time the signal is processed.
