What's common about each of these experiences is that food and cooking provide a sensory experience beyond taste alone. The presentation of a dish is important because we do eat with our eyes first. It is important for the dish to have an appetizing aroma and a texture that can be felt on the tongue. The dish must, of course, taste good. In fact, the origin of the word "Cheers!" was an attempt to indulge the sense of hearing into the whole experience -- it is the reason why we say "Cheers!" and clink our glasses.

When cooking dishes, herbs/spices are an excellent way to add not just to the flavor, but also the aroma of the dish. A sprinkling of chopped green parsley over a red pasta sauce makes the dish come visually alive, and consequently makes it more appetizing. In my book, I include a chart of spices and herbs that form an assortment of base flavors that can be altered and applied to multiple dishes. Further, the recipes in this book, where possible, attempt to provide a richer experience by adhering to this sensory principle.