Is our food lacking in taste? Yes, no doubt by sin of ease, which leads to a form of standardization. There is such diversity in food that the more you cook, the more flavors you reveal, and you learn to master new tastes.
Conversely, the less you cook, the less you dive into these flavors, and above all you allow yourself to be imposed taste cues that are more commercial and industrial than culinary. “Before talking about taste, suggests Thierry Marx, it would be necessary to take again the taste of the effort! Get back to cooking, to rediscover this learning of products and tastes, and to protect our health.”
No need to know the range of flavors like the back of your hand (bitter, sweet, salty, sour, umami), just take the plunge, experiment, make mistakes, and finally come up with dishes that will have a particular taste, that of the good products that have been put into it, and that of the work accomplished.
La Semaine du Goût, which is a registered trademark, was nevertheless created in 1990 by sugar manufacturers. “It’s a paradox, recognizes Thierry Marx. I am a man looking for solutions, rather than culprits. They did it, it was good and let’s pay tribute to Jean-Pierre Coffe who launched the first weeks of taste in schools.” Because it is there, with the children, that we will train the eaters of tomorrow.