An Archive of Taste An Archive of Taste
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Good Food

An Archive of Taste

The Lingering Memory of Flavour
Monika Kucia
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time 6 minutes

Bread with butter and salt, a slightly burnt crust and soft crumb, the taste of fat and the crunching of salty crystals. The bliss comes when I’m eating while standing up, swaying above the table, spreading crumbs all over my book, my computer, my skirt. I bite huge chunks off, each time feeling softness, crunchiness and fatness all at once. Whenever you eat bread, you’re at home.

Certain tastes carve out a rut in your mind, creating a permanent association with that one specific flavour or smell; that one and only feeling on your tongue and in your heart. This experience has been recorded in literature as ‘the madeleine phenomenon’. It’s thanks to these pathways through culinary memories that a person can sometimes weep while eating a meatloaf in a fancy restaurant. A familiar taste comes back, the memory hits like a wave, and presto! You’ve travelled through time to arrive at some far-flung and emotion-laden destination in your past.

Innocuous disasters, illusory brevity

A madeleine (or a petite madeleine) is a small, sh

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Foraging for Forgotten Foods Foraging for Forgotten Foods
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An Interview with Jarosław Dumanowski
Jarosław Dumanowski, Magdalena Kasprzyk-Chevriaux

People eat less than they used to. Not necessarily in terms of quantity, but of diversity, with merely a few plants constituting 80% of our diet. This is unprecedented! Professor Jarosław Dumanowski talks with Magdalena Kasprzyk-Chevriaux about the foods we have forgotten and the importance of our culinary roots.

Jarosław Dumanowski: They say that every 50 years, mankind loses half of its knowledge about nutrition. Such estimates aren’t of course strict, but they provide us with some insight into how acute this problem is.

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