Okay, so hear me out: If you could perfectly replicate any food, down to the molecular level, would the *first* one still taste better? Is it nostalgia, or something else entirely? Because I'm convinced that first bite of anything truly good has some kind of magic that can't be copied. Discuss.
Okay, so hear me out: If you could perfectly replicate any food, down to the molecular level, would the *first* one still taste better? Is it nostalgia, or something else entirely? Because I'm convinced that first bite of anything truly good has some kind of magic that can't be copied. Discuss.
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