We really are going to have to do some running if we sit down to three servings of chips every time we have chips.

[He's got to work out how to explain that. There will be gestures involved.] It's... hard to explain. Like explaining colours to someone who can't see colours. Or ultra-violet light to about 68% of sentient life. There's your savoury, sweet, bitter, and sour, like I've mentioned, and then - well, no, you've also got that other one. Twenty-first century, I think you're still calling it unami. But beyond that... [...How do you explain tastes.] Calcium-y things. Calci-yummy. There's a flavour they like to use on Shan Shen that's sort of a cross between fish and mustard and chocolate; not a specific taste but just an example. Really it just comes down to narrowing in on things better.