“The point of the point,” she said, “is that when you’ve learned to pay closer attention to more of the not-you in the environment (that’s the food) and more of the not-you in your own organism (that’s your taste sensations), you may suddenly find yourself paying attention to the not-you on the further side of consciousness, or perhaps it would be better,” Shanta went on, “to put it the other way round. The not-you on the further side of consciousness will find it easier to make itself known to a you that has learned to be more aware of its not-you on the side of physiology.”
