All Consuming is a riveting read. The conversation was thought-provoking, especially about media-influenced trends. Back in the 80s/90s the algorithm of food trends began with a cheffy innovation or “modern twist” (God, how I hate that expression) followed by media coverage followed by supermarkets aping the dish (or, more often, traducing it).
What I’d like to ask is, does it require age, experience and/or confidence to enjoy good cooking of traditional foods (of whatever provenance)? Are those hell-bent on being in the vanguard of a new trend or restaurant-opening simply lacking in knowledge?
All Consuming is a riveting read. The conversation was thought-provoking, especially about media-influenced trends. Back in the 80s/90s the algorithm of food trends began with a cheffy innovation or “modern twist” (God, how I hate that expression) followed by media coverage followed by supermarkets aping the dish (or, more often, traducing it).
What I’d like to ask is, does it require age, experience and/or confidence to enjoy good cooking of traditional foods (of whatever provenance)? Are those hell-bent on being in the vanguard of a new trend or restaurant-opening simply lacking in knowledge?