Why ‘nice’ is such a terrible word is

Nina boils When we talk about food or drink, we often have great difficulty to tell why a drink or dish our like. Author of the book " The language of taste’ Reinier Spreen challenges people to new descriptions to find what they taste.

Nice is a terrible word, says Reinier Spreen. With this sentence begins he even his recently published book " The language of taste’. For what saith the word? What is good for the other horrible. One loves pickles, the other begins to of disgust as he in a pickle bites. the

The fascination of Spreen is rooted in his work and his background. “I'm Neerlandicus and as a result many with language. But I am also in a beer bar where we 250 brews. To give an impression of the taste that a guest can expect of a beer comes to the language.” the

Because how does one describe to a customer what you can expect if you use the glass to your mouth? “Thus was born the idea of a book. Because there appears an avalanche of cookbooks, wijnboeken and bierboeken, but the basic taste and scent - there is little left to find,” says Spreen. the

How to smell like a garbage truck?

Taste and smell are two elements that play an important role in the taste. Taste is relatively simple: you taste salt, sweet, sour, bitter. Or umami if you ever have to learn to recognize: it is the fifth taste that sun-dried tomatoes, Parmesan cheese, seaweed and mushrooms. the

“more Complex scent,” explains Spreen. That are elusive. How to smell like a garbage truck? Grass that has just been mowed? A kiwi? Or as Spreen, in his book, observes: “People say never what do I see, right? While the question of what do I smell yet is very normal.”

“Wijnsnobs impress their companions are happy with terms that describe what they smell in a glass,” says Spreen. “Then, they might use up to 10 names for a fragrance. While you can have just 3 or 4 things at a time can be distinguished. Maybe 4 or 5 if you are very well trained.”

It is explicitly not Spreens intended for his readers a list to practise. “It is more of a guide how you smell can continue to develop. You can now better describe why something is good or not so good. And I am convinced that more can enjoy. Because you better know what you experience. And know what you taste.”

No words

And then another: it is very difficult to give you a scent to remember. Only if it smells, it will happen. But for a scent to pick back up, it is very complicated, simply because there are no words for many fragrances. Spreen challenges, therefore, his readers from to in the supermarket of everything to go smell. Citrus fruits are an indication that perfumes are often used. But what for citrus: lemon is different than orange and smells different than a lime.

The maillardreactie that you smell when frying and roasting according to Spreen in 700 variations: of grassig to floral and uiïg. “If you have a nose for, it changes your ability to taste,” Spreen. “Then you get more of an eye for the character of a beer or a court. Then you can the smells remember better and enjoy you more.’

Sportschooltype

are you Living then, advises Spreen. In the book, he is happy to be of descriptions, which in one fell swoop, a picture. As Harold Hamersma over a red wine writes that it is a sportschooltype is, one who rolls with the muscles, tattoos, left and right, then he lives there to enjoy it. “Such a description remains you and thus, you can you the wine later better remember.”

He himself is not smaakexpert, more of an enthusiastic lover. “I do not pretend to be a connoisseur to be. Smell is not everything,” explains Spreen in his book. “There is also still such a thing as mouthfeel, texture. Also fool your ears you sometimes. And your eyes.” Eating in the dark is, according to him, therefore, never of the ground. You know simply not what you should expect.

Its search is not yet ready. “That quest is in the new flavors. I like to challenge myself and to help others to make it even better to be able to describe.”

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