I read this courtesy of NetGalley. It’s out in August 2022.
Food has often been used by poets as a way of expressing themselves. Chefs and others have often been moved to exuberant, passionate language to try and describe food. So a book like this makes perfect sense. Dubrow explores our relationship with our five tastes through experiences – some near-universal, some not – and exquisite language, to try and get at what we mean, what we experience, when we saw sweet or sour or salt or bitter or, most recent to the Western vocab, umami.
There’s the sense-memory of strawberry jam, and being a feverish six year old – like Proust’s madeleines; heathen that I am in never having even attempted Proust, I have heard of this story and how the taste catapults the narrator through memory. There’s Persephone and the sour pomegranate seeds, the experience of sweat dripping down one’s face, the ceremony of making a cup of tea. How food have been represented in art – still-lifes, and others – and what this says about the particular foods. Cheese and coffee and chocolate.
It’s a delightful collection of moments, of mediations. It reminds that food isn’t just fuel, that taste is an experience even if we’re just gulping something down as fuel. We don’t always have to sit and reflect on the emotion brought about by a particular taste, but it can occasionally be rewarding.