This cooking thing is rather easy to understand as a science, and, harder to learn without understanding what you are doing. I was lying on my back, looking at the garden, when I realized that we could easily tune the meal to be more tasty by making patterns of salts, peppers and herbs on the meal, this would spore intervals of taste sensation, where the acidic nature of these herbs will manifest as shapes of sensation, much like acupuncture or images to be admitted with art, yes? This will be where we make shapes with acids to resemble things we like, and, understand to be good for us, fun or even bad for us if done incorrectly, yes?
~ You know, like when we cut a steak into 'shapes,' and, 'it looks nice?' This is where we will appreciate the token of the meal, or, snack, because it reminds us psychologically of another thing that we can liken it to, yes? Then, we take the image and appreciate it subconsciously as if it were the real thing, consumed by us, okay?
Of course, the more it resembles something, maybe due to odour too, then it will make us think of that thing, like we find beauty in people with different shape boobs? This is due to our upbringing as children, where we find comfort in different colours, shapes and other things, if you will...
If we were to liken the meal to something else, we could also decorate it with condiments, where we could sprinkle it with something we can see and identify, and, then liken it to something else, sort of like making "gummy bear" sweets or even beef jerky with a lot of fat, we know the fat is rotten glucose, but, we know it is 'sugar and sweetish,' yes?