This post is from my old blog written on 19th February 2010.
More thoughts on Easter eggs
I was thinking about easter eggs last night (while eating one, of course. A little early, but I can’t resist) and I was wondering what it is that makes it taste better than regular bars of chocolate. Is it the shape, do they make it slightly differently, somehow? What’s the secret?
And then maybe I thought it’s the fact that they are so rare that makes them so tasty. Perhaps because we know they aren’t sold all year ’round, we savour them more and make more of a point to enjoy them. Then it’s not the egg that’s different – it’s the same chocolate – but it’s our own minds that make the chocolate more enjoyable. So our own perceptions of food are part of what makes them taste good. Or bad. Maybe mud only tastes disgusting because we know it’s not good for us. I assume it tastes bad, anyway. Maybe we (or I) dislike vegetables because they are good for us, and there is that general feeling that if something is bad for us, it tastes better. Interesting. Of course, there are things such as taste buds and other personal differences to take into consideration, but perhaps this is one factor. I mean, surely the way we think affects absolutely everything, taste being no exception.
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