Literary notes about sapidity (AI summary)
In literature, "sapidity" is used to evoke the inherent richness and appealing character of a subject, often in culinary descriptions. Authors portray it as a unique quality, as when a mackerel is described as possessing its own distinct savor [1], or liken it to the vibrant veracity of a masterpiece by Titian [2]. The term is paired with culinary terms like taste, zest, and relish to emphasize natural flavor profiles [3, 4], and sometimes serves as a caution against over-processing, suggesting that excessive manipulation can diminish an ingredient's innate appeal [5, 6].
- It has a [276] mackerel flavor, but one peculiarly its own for richness and sapidity of savor.
— from Bass, Pike, Perch, and Others by James A. (James Alexander) Henshall - They have the same truth, high relish, and sapidity as those of Titian.
— from Rembrandt and His WorksComprising a Short Account of His Life; with a Critical Examination into His Principles and Practice of Design, Light, Shade, and Colour. Illustrated by Examples from the Etchings of Rembrandt. by John Burnet - flavor , n. savor, taste , relish, zest , gusto , race , tang, sapidity.
— from Putnam's Word Book A Practical Aid in Expressing Ideas Through the Use of an Exact and Varied Vocabulary by Louis A. (Louis Andrew) Flemming - Without its paraphernalia of subtle double relishes, a “starved turtle,” has not more intrinsic sapidity than a “fatted calf.”
— from The Cook's Oracle; and Housekeeper's Manual by William Kitchiner - I say ‘partially,’ because their complete extraction, as in the case of the macerated minced-meat, would too completely rob the meat of its sapidity.
— from The Chemistry of Cookery by W. Mattieu (William Mattieu) Williams - The intrinsic goodness of meats should always be suspected when they require spicy seasonings to compensate for their natural want of sapidity."
— from The Book of Household Management by Mrs. (Isabella Mary) Beeton
