On Fri, Jul 27, 2012 at 2:39 PM, joseph berg <[email protected]> wrote:
> 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/ > In the future, will the term "aesthetic experience" = "thrills"?
