Word: flavorfully
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...innovative dean who doesn't avoidissues, and that's different from hispredecessors," says longtime Harvard administratorand former dean of the College John B. Fox Jr.'59. "He's given a somewhat different flavor tothe College...
...encourage people to wear seat belts to avoid head trauma. Avoid use of cigarettes. Avoid use of illegal drugs like cocaine." Marcia Levin Pelchat, a researcher at the Monell Chemical Senses Center in Philadelphia, offers a simple piece of advice: "Stay healthy." Elderly people who are healthy have better flavor perception than sick elderly people. In addition, hundreds of medications are known to affect the sense of taste, and people 65 or older take between 2.9 and 3.7 medications--more if they live in a nursing home...
...variety of textures, colors and temperatures will provide tactile and visual cues to supplement the weakened perception of taste and odor. Make sure the dining room is well lighted, and use white plates so you can see your food. Try ethnic recipes--they tend to be higher in flavor. Grilling naturally puts an additional flavor into a dish. Use flavor-intensive foods like garlic, tomato paste and fruit nectars. Increase the sensory qualities of a dish by adding chili peppers, horseradish, mustard, ginger or cinnamon. Sprinkle chopped fresh herbs on a dish immediately before serving or, better yet, put them...
Hyatt's Classic Residence, which operates a dozen upscale retirement communities in the U.S., has worked with Duke researcher Schiffman to create flavor- intensive recipes. Its stock in trade: stock. Classic Residence chefs typically prepare meats, for example, by marinating them in broths that have been reduced to concentrated essences. Appealing presentation is also vital, says Cheryl Lucas, assistant vice president of food and beverage. "When you walk into our dining room, it's very important for the look of the food and the aroma to be appealing to you. Literally, if you are not enjoying those first experiences, your...
Important as preparation and presentation are, experts agree that the ultimate flavor enhancer may be a friendly atmosphere. Senior executive chef Martin Leonard makes a point of chatting with Classic residents. And that, he says, "can make all the difference in whether they like their beef or not." Call it the spice of life...