When there is food memory, it is generally long-lasting. Facts, whether physical, chemical, or biochemical, rarely matter; rather, the memory is associated with an experience that takes place while the body's workhorses convert enzymes, carbohydrates, proteins, and fats into energy. Years later, we will likely remember the emotional nature of the situation. Smell, taste, or texture that impressed us, but trying to reconstruct the physical sensation in the mind is useless. A sensual relationship with dead matter that even the most delicious combinations of starch, sugar, butter, legumes, and plants offer through the nose, tongue, eyes, skin, and ears is a flickering experience. Until there is an interaction between two or more living beings that accumulates an emotion, the impact remains small; therefore, there is always a larger context surrounding the most vivid memories. Food is the proxy that triggers them.