Discover the Element of New Taste!

From a macroscopic observation of the history of humankind, contemporary beings - senile men and women who have lost any exuberant energy and curiosity - simply wait for the onset of death with no particular direction. This is not a superficial story simply about society and politics but something much more fundamental for all living beings. This is a story about the conduct of "eating".
The taste of foods is a part of human culture that has lasting universal value. We can assume a life without art, religion, and entertainment, but we cannot imagine life without taste. We have been wasting time lazily for more than 1000 years, entirely forgetting the genuine creativity in the field of taste that is the most basic culture of the human race.
Admittedly, we have been "inventing new tastes" in our everyday life at home, in restaurants or at food companies. But these new tastes are simply just another feeble mixing-and-matching of food ingredients that were essentially discovered by our ancestors more than 1000 years ago. Under the respectful tenet of multi-culturalism, countless ultra-high tech airplanes fly around the earth everyday, burning endless amounts of limited fossil fuels. In our present age the invention of new menus that make food culture around the world more hybrid becomes merely routine work, and can never truly surprise us (we can point to the same tendency in the field of art, religion, and entertainment) Like the dull grey color that is produced when all colors are mixed, so our earth also moves towards a jaded homogenization. What should we call this if not the prelude to the general decay of humankind itself?
We therefore here now declare the launch of a new project called"Discover the Element of New Taste", bearing the honor and pride of all humankind.
At this point let us ask: what is the "element" of new taste? It is the ultimate constituent matter of taste which cannot be reduced any further and which determines the taste of a cuisine like the elemental parts which we find in chemistry. Of course such elements will involve the main cooking ingredients like cereals, meats, and vegetables, or spices and herbs. However, we particularly long to discover new fermented foods or fermented condiments. To put it plainly, there are many "spoiled" foods that can be eaten by human beings which contain exquisite flavors which we have yet to relish. Bread, cheese, alcoholic drinks such as wine or beer, vinegar, yogurt, pickles of all persuasions, and most importantly, soy sauce and many other fermented condiments found in Asia¡Äall of these were discovered and created by our glorious ancestors more than 1000 years ago, and they did not even know of the existence of microorganisms.
We cannot entrust the task of seeking "the element of new taste" to vain professionals like chefs and scientists who are preoccupied with the pursuit of nearsighted profits. Instead, it is appropriate for amateurs, who have recovered the curiosity and courage of primitive people's, to take up the challenge of this great and noble undertaking. Is this so difficult? The discovery of "the element of new taste" will become a cultural gift as significant and important as the Mona Lisa, for all humankind.
Let us cease international cultural exchanges which merely seek to increase hybrid variations, and indeed also the "art game" which is a phony evolution. It is high time for us and our history to ask what is the nature of a truly rewarding cultural gift ? we must strive towards the dawn of a new creativity.