
Good Taste
To acquire good taste seems effortless, yet many spend a lifetime eating overcooked pasta untroubled by it. We learn to cook by imitation, much as we learn to write. But how can we expect anyone to prepare spaghetti aglio e olio if they’ve never tasted anything but pasta from a jar? Why is it that reading great literature changes our perception, our sense of what makes writing simple yet subtly beautiful? Consider Tolstoy, who writes in Anna Karenina: ...




