The One-Straw Revolution - Multiworld India

food's flavor may vary, depending on time and circumstance and thedispositon of the person who is tasting.If you ask a scientist what the substance of flavor is, he will try todefine it by isolating the various components and by determining theproportions of sweet, sour, bitter, salty, and pungent. But flavor cannotbe defined by analysis or even by the tip of the tongue. Even though thefive flavors are perceived by the tongue, the impressions are collectedand interpreted by the mind.A natural person can achieve, right diet because his instinct is inproper working order. He is satisfied with simple food; it is nutritious,tastes good, and is useful daily medicine. Food and the human spirit areunited.Modern people have lost their clear instinct and consequently havebecome unable to gather and enjoy the seven herbs of spring. They goout seeking a variety of flavors. Their diet becomes disordered, the gapbetween likes and dislikes widens, and their instinct becomes more andmore bewildered. At this point people begin to apply strong seasoningsto their food and to use elaborate cooking techniques, further deepeningthe confusion. Food and the human spirit have become estranged.Most people today have even become separated from the flavor ofrice. The whole grain is refined and processed, leaving only the tastelessstarch. Polished rice lacks the unique fragrance and flavor of whole rice.Consequently, it requires seasonings and must be supplemented with sidedishes or covered with sauce. People think, mistakenly, that it does notmatter that the food value of the rice is low, as long as vitaminsupplements or other foods such as meat or fish supply the missingnutrients.Flavorful foods are not flavorful in themselves.136