Sublime

The risk for the restaurant owner is limited, because guests can only eat or drink up to certain personal limits anyway.

seemed ravenous.

For the most part, the Provençal might be relaxed, even cavalier about timekeeping, but his appetite is not; the stomach must be served at noon.

Artichoke Hearts and Broad Beans in Oil —from Claudia Roden, A New Book of Middle Eastern Food

Taste is opinion, framed by the context of what you’re judging.

Different meals, different times of day, and different locations can all make the same food or drink seem either desirable or not.

We ate fully dressed, in hats and heavy coats, without speaking, ripping into chicken parts with our hands and teeth. There was a mood of intense concentration, minds converging on a single compelling idea. I was surprised to find I was enormously hungry. I chewed and ate, looking only inches past my hands. This is how hunger shrinks the world. Thi

Color: the vibrant red, the shades of green. Texture: the crunchy vegetable, the soft sponge of the lobster, the pudding-ness of the panna cotta. And volume: the undeniable three-dimensionality of a lobster barge with a mast and a crow’s nest.