Taste is Easy to Talk About

Author: Ouyang Sheng'en
Publisher:
Publish Date: 2003-09-01
Features: This book takes you into the magnificent world of elegance, the globally renowned three great cuisines, the romantic and charming champagne, the limitless grace of clothing, dazzling watches and pens, luxurious living spaces, and relaxing vacations. But pay a little attention, and what truly captivates you is the elegant ambiance. Tastes exist – Wang Qiyu: The person who introduced me to Ouyang must be the hand-rolled Cuban cigars, though that was many years ago. Today, he asked me to write a preface for him, and I really dare not overstep, but if I were to write words of praise for him, it might fill several books. Many people are exposed to fine wine and food, but those who truly savor this taste with their hearts are few, and Ouyang is one of them. And among those who can express these experiences in writing, he stands alone. Every time I spend the night with Ouyang, sipping pure malt whiskey and casually puffing on hand-rolled Cuban cigars, his profound knowledge of astronomy and geography always weaves a wonderful story. Moments like these are unforgettable, and such a mentorship as this—both teacher and friend—is rare in life. Looking back at Ouyang’s life and social experiences, whether as the editor-in-chief of a renowned business magazine or involved in the establishment of the cross-strait foundation, his understanding of a refined lifestyle has only deepened as his international social circle expands—this is undeniable. What’s even more precious is that he has put his years of taste experiences into writing, allowing more people to share them, just as "good things should be shared with good friends." In the text, he believes that taste is an art, and appreciating and experiencing beautiful things is an instinct, a joy. This inspired me to see bathing as a form of taste, an art, because I find joy in it. He also mentions that taste comes from all aspects of life—food, clothing, housing, travel, and entertainment. He even uses my obsession with eating oyster vermicelli in a bowl as an analogy, just as he said, taste can be everywhere, with no limits as long as you love it.