The Realm of the Senses

The work of a chef and the appreciation of a dining experience is unique—and uniquely demanding—in that it draws upon each of the five senses. While the sense of taste is the one most heavily emphasized, the sense of smell is just as, if not more, important. While the tongue can taste only four basic flavors, the sense of smell provides us with many more sensory impressions. Similarly, the sense of touch—and one’s appreciation of textures—comes into play not only with the fingertips but also from the mouth’s own sensors, not to mention the ear’s appreciation of a good crunch! And while it may be overemphasized in modern cooking, a pleasing visual presentation of a dish can add greatly to one’s total appreciation of it.