This blog is about trying - and
loving - food. All types of
food. Food from all over the
globe. Food everyone already
enjoys and food most have yet to try.
Food that’s endemic and food that’s nearly impossible to find. Simple, unadorned edibles, like fruit
or seeds, and labor-intensive, elaborate meals finished with flourishes.
Above
all, this blog is founded on the notion that it is extremely unlikely that you have already tried your favorite food.
I
hope to make your mouth water as you consider dishes you’ve never tasted. If my writing fulfills its
function, it’ll do the impossible: bloom phantom flavors from words.
--
Here is what this blog is decidedly not
about: exotic food used for shock value.
It cheapens
food that has real meaning to people, that has sustained them for centuries,
that has its place in ritual and in tradition. It cheapens it to treat trying it like you’re rolling down
the hill in a barrel or entering a hot dog eating contest or bungee jumping
naked.
This doesn’t mean I take eating
unnecessarily seriously. Sometimes
food is funny, like when a really well-made xiao long bao explodes on your shirt when you take a bite, or when
the strand of sauce-covered spaghetti you’re slurping just won’t end, or when
you’re in a nice restaurant and there’s no way to get the marrow out of a lamb
bone other than to dig it out with a doctored straw or upturn it over your face.
But I assume that everything –
even things I have to try and forget my culinary norms to swallow – is
delicious until proven otherwise, and I hope to convince you to try approaching
eating the same way.
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