On Mon, Jul 23, 2012 at 10:54 PM, joseph berg <[email protected]> wrote:
> > Getting back to food, the following from a book about French cuisine >> may be of interest: >> >> - There is another even more important reason why France is the home of >> such an outstanding cuisine. While great cooking requires superior >> ingredients and talented cooks for its fulfillment, it also requires an >> appreciative audience...You need only consider the many gourmet and wine >> organizations in France devoted to the propagation of fine food and >> superior wines...With this kind of...jury looking over their shoulders, >> French chefs, cooks, restauranteurs and maitres d'hotel have long taken >> their jobs with great...seriousness. >> > > By the way, I think that culinary traditions are eroding because diners in > these times are taking their likes and dislikes too seriously forcing > restauranteurs to take their diners' likes and dislikes seriously if the > restauranteur wants to stay in business. > > We live in times where, instead of diners hoping to become connoisseurs > upholding high standards, they perceive themselves now more as consumers > who only care about getting their money's worth and, if possible, a bargain. > According to this recent restaurant review: - ...[Losing] ground to startups and a more demanding clientele chasing novelty, not history. http://www.staradvertiser.com/s?action=login&f=y&id=163646036&id=163646036 And after reading the following recent restaurant review, I can only wonder if the tastes of Andrew "Bizarre-Foods" Zimmern will become more the norm over time. Could the day when one doesn't recognize anything on a restaurant menu be coming sooner than we realize as diners become more interested in novelty and excess (extreme?) than in the traditional and the classic?: http://dining.staradvertiser.com/2012/07/columns/bring-on-the-bizarre-foods/
