Why does a poet return to a particular palette

of sound?


Why does the cook gravitate to a particular combination of color & taste?

How do poems taste?

Bitter, sweet, sour, salty, and, more recently, savory are the Western options. Does each word have an inherent taste or it is in the aggregate --phrase, sentence. Does a writer develop a particular taste palette? Add smell to taste, you arrive at flavor. Perhaps, it’s opt to speak of the flavor of a poem. Then again, perhaps, this is too personal and best left to an individual’s oral cavity.

By the way, do you think ears taste sound?


I love savory -- as taste, as herb, as word, as sound.