Lady: Dining should be an experience like opera, or art. It should feed the soul as well as the belly. You should, smell it, touch it, and let it rest on your tongue. I'm selling sensuality here. I encourage eating with your hands. Texture is critual. The salty, meaty flesh of lobster drenched in creamy, clarified french butter. The poppy seeded flesh and firm skin of a fresh fig, dipped in honey. The tongue understands four major taste groups. Salty, sweet, sour, bitter. It has over 10,000 taste buds each with its one direct connection to the pleasure center of the brain, triggering endorphins. The anticipation and the release of eating good food is chemically quite similar to getting high on drugs.
Brass: And apparently just as dangerous.