Pauline, I like what you say about the essence here – since I also like food, here is another parallel: A good sauce (French school here) often gets ‘reduced’, simmered till some of the liquid’s gone and the aromas are brought out more strongly. I never saw this parallel. I am delighted. And looking forward to the next portion.
Sorry for being a bit slow with my comments though.
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Comment on To Make It Taste A Bit Better — by tms
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