Taste Buds Quotes

“I decline the coffee. I don't drink it, because no matter how much sugar I put into it, it still tastes like ass-water to me. Maybe it's because my taste buds are so desensitized to sweet that anything not comprised of at least ninety percent sugar tastes wrong”
― Katja Millay, The Sea of Tranquility

“I’m a complicated man, with complicated taste buds.”
― Barry Lyga, I Hunt Killers

“Do you remember your first sip of beer? Terrible! How could anyone likethatstuff? But beer, you reflect, is an acquired taste; one gradually trains oneself—or just comes—to enjoy that flavor.Whatflavor? The flavor of that first sip? No one could likethatflavor! Beer tastes different to the experienced beer drinker. Then beerisn'tan acquired tast; one doesn't learn to like that first taste; one gradually comes to experience a different, and likable, taste. Had the first sip tastedthatway, you would have liked beer wholeheartedly from the beginning!”
― Douglas Hofstadter

“Though some may see their shortcomings as the greatest evil from the pit of hell, while some throw invectives at God for bringing them into a cruel, problematic world. These shortcomings are transient, the greatest evil does its work and needs no interrogation, their invectives are just a waste of time, and the world is the most sweetest to those with a functional taste buds.”
― Michael Bassey Johnson

“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

“Try this," Cosima says, handing him a sliver of lemon-pistachio cake. "While you wait."
George's eyes widen as he takes it. "Looks delicious." He gobbles it down in one gulp. "Incredible."
Cosima laughs. "You barely tasted it."
"I have highly sophisticated taste buds," George explains. "They only need a passing lick of something in order to fully appreciate the delicate subtleties of its flavors."
"Oh, really?" Cosima smiles. "Okay then, try this and tell me what's in it." She hands him a slice of wild mushroom and grape tomato bruschetta. "Every single ingredient."
"All right then," George says, as he begins to chew. "You're on." He swallows. "Okay, in addition to the obvious: basil, garlic, olive oil, black pepper, salt... a splash of lemon juice and a dash of rosemary."
Cosima studies him with a raised eyebrow and a curious smile. "That's very impressive. Anything else?"
"Nope." George shakes his head. "That's what my extremely sophisticated taste buds are telling me.”
― Menna van Praag, The Witches of Cambridge

“If I could write anything I wanted to, I'd write about the splendor of butter and sugar hitting your taste buds at the same time, or smooth pasta and sharp Romano, or a fat strawberry dipped in bittersweet chocolate.”
― Jennie Shortridge, Eating Heaven

“Taste is identity.”
― Bee Wilson, First Bite: How We Learn to Eat

“We started in produce. It's my favorite section, but it can be the hardest too---because vegetables carry a whole variety of tastes, aftertastes, acids, sugars, textures... Nothing can make you gag faster than a vegetable turned sour in your mouth or your stomach.
But I needed tons of them because nothing delivers vitamins, minerals, fibers, and nutrients in such digestible ways. Beets, radishes, carrots, kale, and spinach had worked for Jane. I wanted to expand my list to broccoli, red and green cabbages, and other dark greens. I even played with the idea of baby roasted brussels sprouts---strong taste, even sometimes bitter, but if prepared right, that very element could appeal to Jane and Tyler. Olive oiled, salted, peppered, and broiled---it might remind them of popcorn with a sharp tang and a nutritional wallop on the side.”
― Katherine Reay, Lizzy and Jane

“ The cream sauce has a rich, full-bodied bitterness to it that makes the tongue tingle...
Its spicy freshness lightens up the thick, heavy flavor of the roast beef to exactly the right degree! The wallop the meat's juice packs is no joke, but I feel I could keep eating this forever!
Sure, he shoved a mountain of artichokes into this dish...
... but how did he manage to make their uniquely fresh, vibrant and astringent flavor stand out this much?!
"This, too, is the result of Mr. Eizan's highly skilled use of cynarine. Any unnecessary source of sweetness has been removed, which makes the taste of the cream sauce stand out even more starkly."
"Whoa, Whoa! Slow down. I'm totally lost here!"
"I get that cynarine's supposed to make stuff taste sweet, but how does that even work?"
"Is it so bitter that anything tasted afterwards seems sweet by comparison?"
"No, it isn't anything as simple as that. Cynarine directly affects the taste buds."
Yep! When you eat food that contains cynarine, the compound spreads across your tongue as you chew, covering up and thereby blocking the taste buds for sweetness.
That's what's happening with Yukihira and the judges right now. Their tongues can't taste sweet, so bitter flavors really stand out. As they eat other food, the act of chewing gradually wipes the cynarine off the tongue. Slowly, their taste buds resume their normal functions. But here's where the important bit happens...
Since the tongue has been blocked from tasting sweet flavors for a time...
... even a tiny bit of sweetness will now stick out like a sore thumb!
"When there's a ton of cynarine smeared on the tongue, even a cup of water will taste supersweet.”
― Yūto Tsukuda, Thực kích のソーマ 27 [Shokugeki no Souma 27]