Simon Hopkinson. Introduction to Roast Chicken and Other Stories
Good cooking, in the final analysis, depends on two things: common sense and good taste. It is also something that you naturally have to want to do well in the first place, as with any craft. It is a craft, after all, like anything that is produced with the hands and senses to put together an attractive and complete picture. By “picture,” I do not mean “picturesque”: good food is to be eaten because it tastes good and smells enticing.
Look at how the adjective circulates in the paragraph — like a fine soupçon of garlic — echoing like a chiasmus: good taste tastes good.
And so for day 1878