—from Writing from the Senses
At a workshop I handed out raisins and almonds. I suggested people eat slowly, observing taste sensations and textures, then write about their experience. Here is what one student wrote.
Author: Carolyn Kellogg
I noticed its dark color and wrinkly skin. As I held it in my mouth, it plumped up from my saliva. As I chewed it, I had that tangy, enjoyable sensation at the base of my tongue along the side that encourages me to take another raisin – eat one, want another.
I saw its light brown with groves as I popped it into my mouth. The nut resisted my jaw clamping down – unlike the raisin that yielded to my teeth. As I brought pressure, the nut splintered into long pieces. The skin is vaguely fuzzy, the inside smooth. The nut transforms into a meal with that distinctive almond flavor.