“As long as one strives to become a gourmet or a connoisseur of wines because it is the “in” thing to do, striving to master an externally imposed challenge, then taste may easily turn sour. But a cultivated palate provides many opportunities for flow if one approaches eating – and cooking – in a spirit of adventure and curiosity, exploring the potentials of food for the sake of the experience rather than as a showcase for one’s expertise.”
