Carolyn Korsmeyer, in her writing,” Making Sense of Taste”, tries to outline a distinguished difference between “taste” the literal feeling on your tongue when you eat, and “Taste” a person’s own opinions on certain items aesthetic and decoratory. My first response to this reading is to protest Ms. Korsmeyer’s claim and argue that “Taste” and “taste” are indeed one and the same.

While being perceived with different senses, “Taste” with the eyes and ears of one’s cultural senses, and “taste” with the nose, tongue, and lips, “Taste” and “taste” are not so different. Both are one individual’s opinion on the flavors of life. As consumers of food each of us have things we like and don’t like, but no two people are exactly the same in diet. Similarly, if any two people were given unlimited budgets to makeover there home I can guarantee that even twins would design different dwellings. The reason being, we all have different “_aste”.

The two “_astes” are more closely associated than most people realize. I will try to use some examples to point this out. Think for a second about restaurants in America. Thanks to our diverse population and many different cultural influences we have a firsthand look at how “Taste” and “taste” are related. Just consider Mexican restaurants in the Southeast US, I would assume almost all of us have seen at least one Mexican restaurant with stucco walls. This is no coincidence, somewhere at some point in history Americans associated stucco with the Mexican culture and now its in nearly every Mexican restaurant we have, from Nuevo Laredo right here in Atlanta, to El Campesino in my hometown of Cleveland.  Another example is US steakhouses. Nearly every steakhouse or BBQ restaurant you pass through is decorated with lots of wood and iron and has “old western” items hanging on the wall next to pictures of Blues or Country singers. Why? Because at some point in history Americans associated BBQ and steak with cowboys in the American west.

“Taste” and “taste” are two unified senses. Restaurants use them to create an environment that they think will cause people to experience a meal rather than just “taste” it and grocery stores use it sell food. Even marketers are in on the secret, we see the color red or orange on a sauce bottle and our first thought is that it must be spicy. The truth is that our “taste” is directly associated with our “Taste” and our “Taste” directly associated with our “taste”. That’s why our families eat at the same restaurants every Sunday afternoon and why my girlfriend won’t eat at a Chinese restaurant. Because contrary to Ms. Korsmeyer, respectfully contrary I add, we do not have “taste” and “Taste” we just have “_aste”.

You must be logged in to leave a reply.