“So, Adi, what do you want to know about spices?” These were the words that started my evening at Iqbal’s, an old family friend and professor of management at UMass Amherst alongside my parents. Although his department is that of economics, his expertise, in my opinion, lies in the realm of authentic Kashmiri cooking. He taught me and my parents how food is traditionally eaten by hand in India, how they were often served in large, metal bowls in which the individual components of the meal were free to mix, and now (at the behest of my parents) I’d come to learn about the nuances of spice in Iqbal’s cultural background. Admittedly, I had no idea what questions to ask or where to start, but thankfully Iqbal came prepared for this lesson. He opened a large drawer underneath the counter, revealing countless honey-jars repurposed for spice containment. “In just about all religions, spices have been used as disinfectant,” Iqbal tells me as he passes me a handful of cloves, prom...
I think your story qualifies as a 6th sense example. Basically, as James Margotta has pointed out, "6th sense" is kind of a "placeholder" term that fits any our experiences in which we've "felt" or "known" something, but not through our ordinary 5 senses.
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