Flavour for All
FPOR a programme to whiclt very few can have the leisure to listen, the A.C.E. talks have a wide range of appeal. I have several times found myself listening without having previously intended to do so, as in the case of a recent talk on "Flavour." Having no particular desire to discover. which culinary antics imparted the more flavour to
this or that, I fully intended to switch off at the beginning of this talk. But as I was not told to keep my oven cool or my lid on, I warily settled down to enjoy the scraps of information that were being imparted -the sources of herbs and spices, customs ‘and traditions, and so on. One point in particular started a train of thought which I still pursue in off-moments-the effect of sound 6n one’s enjoyment of food. The snap of a celery stalk and the crunch of an apple are apparently of vital importance to the eater, a fact which the inventors of some patent American breakfast foods have not been slow to seize upon. Clearly there is scope here for a little inventive skill. Why not a soup that whistles on being inhaled?
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19471226.2.16.6
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New Zealand Listener, Volume 18, Issue 444, 26 December 1947, Page 9
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199Flavour for All New Zealand Listener, Volume 18, Issue 444, 26 December 1947, Page 9
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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