The Triumphant Palate

Having a great palate means an individual’s appreciation of taste and flavor, especially when sophisticated and discriminating. If blessed with this treasure for tasting, one need never add large amounts of spices, or resort to tricks of masking the food being served. It is rather the ability to cook with a combination of elite flavorings, herbs and spices, to enhance any recipe with just the right touch, so as not to disguise what one will be eating. Using the finest possible and freshest ingredients is the best way to begin. We should also treat the animals who will give their lives as food, every respect due them.

When we eat we do it first with our eyes, then our noses and finally when we taste. Taking time over one’s food is considered a necessity to people who enjoy fine dining and sharing a meal. To be invited to dine or to some other special occasion is a good reason to wear our nicest clothes, be seated at a beautifully set table and take our time over the enjoyment of each course.

Conversation is very important as well. It is far more relaxing to speak in a moderate tone of voice, like a soft murmur, so the tinkling of tines and the toasting of champagne or wine glasses may be heard. Beautiful candles help set the tone and provide ambience for the guests.

When it comes to tasting a well-prepared meal take your time and understand how much thought went into each dish being served. Embrace each bite of food and consider how fortunate we are to be able to appreciate some of the finer points of cuisine. Sharing a meal, no matter how small and intimate, is a celebration. Having a great palate to taste the intricacies is an added bonus. Bon Appetit! 

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6 thoughts on “The Triumphant Palate

  1. “When we eat we do it first with our eyes,” I love that phrase, Theresa, because I know Exactly what you mean. It’s all a part of the experience!

  2. A couple of parts of your post resonate with me. Gfited cooks who start with fresh foods, herbs and spices blened with respect seduce the flavors to reveal themselves to the discerning palate.

    “Embrace each bite of food and consider how fortunate we are to be able to appreciate some of the finer points of cuisine.”

    I have attended a noble silence retreat and there I allowed my eyes, and nose and taste buds to savor every hint of flavor as I ate. By voluntarily removing all conversation and not to make eye contact or to striving in any way to communicate with each other we all developed a heightened sense of awareness in an atmosphere of peace. That silent gourmand experience in comanionable silence was a contrast to very long and very conversational meals with family and friends.

    Both were and remain valuable experiences that cause me to truly appreciate every fine meal I eat no matter how simple it is or how much work went into it.

    Bless those who grew the food, those who became the food, those who prepared it, and those who share it with us.

  3. Dear Theresa, My mom always said. I take so long to prepare the meal and in a few minutes it is gone! I suppose it was just so good and we were so hungry! I do agree everyone should take their time a little bit more. Blessings and a hug, Catherine

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