I was horrified to discover that under "Vietnamese Cuisine," Wikipedia has completely ripped off the name for my blog in how they describe Vietnamese food. Read this:
Five element correspondence
Many Vietnamese dishes include five spices: spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (Earth), corresponding to: five zang fus: gall bladder, small intestine, large intestine, stomach and urinary bladder.
Vietnamese dishes also include five types of nutrients: powder, water or liquid, mineral elements, protein and fat.
Vietnamese cooks try to have five colours: white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.
Dishes in Vietnam appeal to gastronomers via five senses: food arrangement attracts eyes, sounds come from crisp ingredients, five spices detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose and some meals, especially finger food, can be perceived by touching.
*Vietnamese food must be eaten with right people, in suitable places, in a happy atmosphere.
I came up with my blog title all on my own. I'm a little mad.