In “Sazón: The Flavors of Culinary Epistemology” the author Meredith E. Abarca defines sazon as a sensory way of knowing that is connected with all senses as well as language spoken in the kitchen rather than just the creative artistic process of creating a savory meal out of the simplest ingredients. Abarca provides diverse interpretations of sazon from the different women interviewed. For example, it is mentioned in the text that Liduvina Vélez defines sazón as “un don”, a gift some people are born with. Whereas Esperanza Vélez attributes her own good sazón to an external religious intervention. In Esperanza`s case sazón captures the notion of saber rather than conocer. Sazón operates as a “sensory logic” because it can be understood that
