Saved by Keely Adler
Closing, Not Fusing, The Gap
ltimately this whole theory amounts to an argument for breaking down the barriers that prevent people from understanding delicious food from other cultures. Europeans like sauerkraut—but kimchi is this weird foreign entity. They’re both salty, rotten cabbage! It shows you just how shallow human nature is, for someone to say, oh I’ll eat this but I’... See more
David Chang • David Chang’s Unified Theory of Deliciousness
Most of us have been displaced from those cultures of origin, a global diaspora of refugees severed not only from land but from the sheer genius that comes from belonging in symbiotic relation to it.
Tyson Yunkaporta • Sand Talk: How Indigenous Thinking Can Save the World
trillions of meals that human beings have prepared and consumed over millennia out of essentially the same fundamental set of ingredients, individual people not only come up with new recipes, but can in fact become famous doing so? A new recipe here and there, sure. But entire cookbooks full of culinary novelty? Or even, as is the current reality i
... See morePhilip Auerswald • The Coming Prosperity: How Entrepreneurs Are Transforming the Global Economy
It seems like there’s a reclaiming of ancestral roots that is also part of this fervor in fermentation. But it also seems like those ancestral roots that they’re trying to reconnect to are not going to take shape in the same way. They’re not going to appear like they did for their grandparents or their great-grandparents or back in the old country ... See more
Sandor Katz • Fermentation as Metaphor
What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, ol... See more
Rachel Laudan • A Plea for Culinary Modernism
The internet certainly played its part. As we spend increasing hours buried in our computers the very fact that food can't be consumed virtually gives it a special resonance. You can, of course, post pictures of what you’re eating - people do that by the millions - but that’s no substitute for the scent of onions caramelizing in butter, the sound o... See more