Umami
as a tomato
unless you find
eating a neologism
a poetic thing
you very well might
it is yours to savour
a glutamate to lull
the fermentation
across your tongue
but now the nucleotides
are washing me away
“Now
we’re cooking”
echoes from the palate
and returns
in a Byzantine figure
served up by
a Japanese Professor
a man of both
witness and taste
who was always
in time for dinner
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