obliviousness to such nuances started to drive me crazy. Now as I listened to my friends swear off Starbucks for $4 cold-brew coffee or rave about single-origin chocolate bars, I began to notice a paradox in our foodie culture. We obsess over finding or making food and drink that tastes better—planning travel itineraries, splurging on tasting menus, buying exotic ingredients, lusting after the freshest produce. Yet we do nothing to teach ourselves to be better tasters.
