"Another story exists about "stone soup", that in the United States of America, during the Great Depression, families were unable to put food on the table every day. It became a practice to place a large and porous rock in the bottom of the stock pot.
On days when there was food, the stone would absorb some of the flavor. On days when there was no food, the stone was boiled up, and the flavor would come out of the stone into the water, producing a weak soup, which was better than not eating.
This in theory is similar to China and Japan cooking using ceramic pots which adds flavour to the food after long term usage when the pot absorbed different flavours every time being used."
but I'm sick of the taste of my own cooking. How did THAT happen?"