Emotions are similar to the flavours found on the tongue - they may be delectable, like that sweet, yet savoury flavour of your favourite home cooked meal; or provide the repulsive aftertaste that won't wash away with water. When I feel uplifted, I taste the sweet sense of hope overwhelming my mind. The flavour that resides on the sides of my tongue is that of a dessert: creamy and smooth, with that hint of sugar that acts like the cherry on top. When I feel unhappy, I feel the regurgitated flavours of bitterness and acid. That sour taste remains in my cheek, reeking of discomfort and fortunate events turned upside down. As the emotions vary, the flavours enhance and adapt. I taste the differences between the last dish of that feeling and the current one - examining the differences of spice in each dish, and examining the differences of the motive behind my emotions.