The chef began chewing slowly. He turned the food over in
his mouth, letting the sauce and spices touch each part of his tongue. He analyzed
the tastes with practiced skill. He exhaled a little, to get the smell of the
food.
Some of the flavors were simple. Rosemary was easy to
detect. It was the first thing the chef found. Its pungent odor and bold flavor
stood out from the rest of the food.
He felt a slight puckering of his cheeks. He recognized
it as lemon.
With two flavors identified, he had a framework to ascertain
the others.
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