Flavour Quotes

“Hunger gives flavour to the food.”
― Amit Kalantri, Wealth of Words

“Some people when they see cheese, chocolate or cake they don't think of calories.”
― Amit Kalantri, Wealth of Words

“Flavour your life in such a way that anyone who thinks he or she is biting or back-biting you, will rather take smiles away unexpectedly and with surprises.”
― Israelmore Ayivor

“When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.”
― Israelmore Ayivor

“You cannot enjoy true love in relationship if you don't add honest flavours to it. You can genuinely maintain what you can sincerely entertain!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“Many of our days should be spent, not in vain expectations and lying on our oars, but in carrying out deliberately and faithfully the hundred little purposes which every man’s genius must have suggested to him. Let not your life be wholly without an object, though it be only to ascertain the flavor of a cranberry, for it will not be only the quality of an insignificant berry that you will have tasted, but the flavor of your life to that extent, and it will be such a sauce as no wealth can buy.”
― Henry David Thoreau, The Journal, 1837-1861

“Canada is the essence of not being. Not English, not American, it is the mathematic of not being. And a subtle flavour - we're more like celery as a flavour.”
― Mike Myers

“You are the salt that adds flavor to the earth, and the whole universe is waiting to savor your uniqueness.”
― Michael Bassey Johnson, Song of a Nature Lover

“Some beers, especially canned ones, taste exactly the same all the way through. The flavour you get when the beer first hits your tongue is the same as the one you get 'in the middle' of the sip, and in the 'finish'. In the case of many cheaply made beers it's likely that the flavour, such as it is, will die away completely by the time the finish should have arrived, and that the 'aftertaste' will be slightly unpleasant ... Structure is vital to a successful beer ... Complexity is vital to the satisfaction rating of a fine beer ... Typically, a complex beer will have not just various strands of flavour chiming in all at once, like a musical chord, but flavours that are introduced at one point of the tasting process and then recede ... Some beers come up with surprising new flavours that were not predicted in anything that's come before, and just occasionally produce something really wild and wacky ...The most important question to ask of a beer is 'Do I like this, and do I want some more?' There's precious little point ploughing on with a beer you just don't like, no matter how great its international status. But it's also important to attempt a little objectivity, and separate out the question 'Do I like this?' from the quite independent question, 'Does this beer achieve what it sets out to do - is it good at being what it wants to be?”
― Andrea Gillies, Gillies Guide to World Beers

“Life is worth living when God throws His Divine dice in your favor. HE has slow-stirred my life with Wisdom and discernment about all manners of people; which is no secret agent in my soul sauce, it brings flavour to the taste buds of God's blessings in my life with extra side orders of favor.”
― Tracey Bond

“When the flavour of white bread and processed meat are linked in your memory with the warmth and authority of a parent and the camaraderie of siblings, it can feel like a betrayal to stop eating them.”
― Bee Wilson, First Bite: How We Learn to Eat

“Flavours - these memories generated backwards through our nose - are all learned.”
― Bee Wilson, First Bite: How We Learn to Eat

“Registering different flavours is one of the main ways that our bodies interact with the world around us. Amazingly enough, the human olfactory bulb is the only part of the central nervous system that is directly exposed to our environment, through the nasal cavity. Our other senses - sight, sound and touch - need to travel on a complicated journey via nerves along the spinal cord up to the brain. Smell and flavour, by contrast, surge direct from plate to nose.”
― Bee Wilson, First Bite: How We Learn to Eat

“Flavour is not actually in food, any more than redness is in a rose or yellow in the sun. It is a fabrication of our brains and for each taste we create a mental ‘flavour image’, in the same way that we develop a memory bank of the faces of people we know. The difference is that whereas faces fade when you haven’t seen them in a while, flavours and smells have a way of lodging themselves in indelibly.”
― Bee Wilson, First Bite: How We Learn to Eat

“The experience of tasting food is far more multi-sensory than is the case with hearing, sight or touch, which is why it requires the most sophisticated part of our brain to process it. In fact, eating is influenced by hearing, sight or touch, as well as flavour: we prefer apples that crunch loudly, steaks that look blood-red, sauces so smooth they seem to caress the inside of our throats.”
― Bee Wilson, First Bite: How We Learn to Eat

“The flavour of sweet milk is perhaps the most firmly imprinted of all food memories in Western culture.”
― Bee Wilson, First Bite: How We Learn to Eat

“Flavour has a remarkable ability to imprint itself on our memories and therefore to drive our future food choices.”
― Bee Wilson, First Bite: How We Learn to Eat

“The place where you eat is as important as the meal itself! Everything you add to something beautiful makes it even more beautiful! Add a nice place to a nice meal, add music, add candles, add poems, the flavour of that meal will constantly increase!”
― Mehmet Murat ildan