experimentation, imagined

This fella who writes about food things at Salon last week reported on playing with miracle fruit, a berry that makes sour things taste sweet. Today I see he's written about experimenting with Gymnema sylvestre, which suppresses receptors of sweetness, leaving you to taste what things taste like when their sweet isn't sweet-tasting any more.

I envy his enthusiasm for such play. And his gig writing up the results, and other foodstuff stuff, and the enthusiasm he (no doubt) has for that, at least much of the time.

Must mount campaign to contact Muse of enthusiasm. Anybody got her email address?

experimentation, imagined

This fella who writes about food things at Salon last week reported on playing with miracle fruit, a berry that makes sour things taste sweet. Today I see he's written about experimenting with Gymnema sylvestre, which suppresses receptors of sweetness, leaving you to taste what things taste like when their sweet isn't sweet-tasting any more.

I envy his enthusiasm for such play. And his gig writing up the results, and other foodstuff stuff, and the enthusiasm he (no doubt) has for that, at least much of the time.

Must mount campaign to contact Muse of enthusiasm. Anybody got her email address?