"People have got taste-memory; if you eat something it's still vivid for a little while after. If you separate something into all its parts, and then have them in sequence instead of all muddled together, they're all sharper, and you can do the blending in your head, and even if you don't want to eat that way all the time it'll make it easier to pick out the flavors next time you eat the regular thing. I don't just take apart ordinary food, though, I've been trying some experiments, I came up with a soup I really like."
"Well, obviously it's not soup anymore once you've done it," says Lily, "but it can have its basis in soup - if I deconstruct clam chowder, you wind up with potatoes and clams and celery and so on on a plate, arranged nicely, spiced correctly, and I turn the broth into a reduced cream sauce, but it's still clam chowder even though it isn't clam chowder, you know what I mean?"
"I like deconstructing foods that are normally conceived as inherently layered. Arranging them horizontally instead of vertically," says Lily happily.
"I mean, it was some cake, and some custard, and some fruit," Brandon says.
"Yes, that's what trifle is."
"But then there was also this side dish of excessive philosophizing that I thought had a weird aftertaste -"
"You don't have to eat my food if you don't like it!"