"Immersion in the life of the world, a willingness to be inhabited by and to speak for others, including those beyond the realm of the human, these are the practices not just of the bodhisattva but of the writer." --Jane Hirshfield

Thursday, May 22, 2008

Shaken, Not Stirred

Not only do martinis contain antioxidants in much greater concentration than you'd find in gin or vermouth alone, they also contain proof that James Bond, creation of writer Ian Fleming, has a genetic preference for beautiful women. It's because he can't taste how bitter the olives are. Or something.

Anyway, this article describes Bond cocktails, visual cues, muzak's effect on drinking, supertasters and more.

The concept of supertasters, the 1/4 of the population who are very sensitive to bitter tastes, gives me an idea why there are some foods I thoroughly *hate* that others seem to find inoffensive, like those bright green Florida avocados. Give me a nice brown Hass avocado any day.

Any supertasters out there want to weigh in? Speaking of weighing in, there is a lot of press lately about Oolong (Wu long) tea being good for losing weight. I am partial to Oolong tea, myself, for the flavor, so was happy to hear the good news. Green tea is too bitter (aha!) for me, and black tea in large quantities just doesn't agree with me.


mags said...

I bet you can find a teatini made with green tea.

Zen of Writing said...

I haven't tried an "appletini" yet. Doesn't sound appletizing.


Don said...

I agree with Winston Churchill: The water was not fit to drink. To make it palatable, we had to add whiskey. I learnt to like it.