A good opening is one that is sincere, not grand. Examiners, like my regular customers, can tell when you are trying too hard to impress with fancy English. In my research colloquium on traditional fermented foods, I began by thanking my Khasi elders and my lab mates—simple gratitude, not a fireworks show. It grounded the work, because the best flavour, in food or speech, comes from a true place, not a borrowed recipe.
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