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A Memory of Flavour and Scent

Appears in
Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries
Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

  • About
My mother always says that when I recall memories of my childhood they are always connected to food. I was three when I first tasted strawberries in Switzerland. I tasted them, then looked out of the window, and my dad was there, backlit; behind him a sea view and a large steamship that was passing on the horizon. The flavour memory encapsulated the memory of the view.

I was four when I absorbed the scent of paprika in a Hungarian village, where it was hung drying in strands on every white-painted house. That same scent I recognised in the gulash in the Czech Republic when I was five. That very year I had freshly fried thick-cut potato chips, heavily salted, in a pointy paper bag from a food cart by the Donau river in Budapest. My first encounter with chips.

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