American culinary culture has been taken hostage by the mediated cult of celebrity! Food is now famous for being famous.
Food TV channel simulacra, sans odor, sans taste, has been substituted for the nitty-gritty of real and very imperfect FOOD. Food for thought, meta-nutrition in the form of real live COOKS, not televised and “produced” fantasies.
Everyone wants to be a CHEF! Don your white tunics, and doff your tall toques!
All hail the celebrity cult, borne to us on the faux cult of “Gentleman’s Quarterly”.
As a reprieve to this nonsense, I suggest you head down to the nearest greasy spoon and get to know the man working the grease!
Au Buerre reigns in the “higher” eschalons of celebrity “chefdom”. Is not Buerre grease?
All hail the greasy spoon, sans bullshit! Blow up your Food Channel, burn GQ for fuel under your frying pan! Get real.
Yes, but tell us how you REALLY feel. And remember that one man’s toque
is another man’s dishrag.
Live and let live, or else some people might mistake your rant for
sour grapes.
Marlow, I was waiting for that “sour grapes” meme to surface. Congrats, you took the bait!
Is there a prize? Maybe a good recipe using sour grapes? :)
How I REALLY feel? We might get “there” if a conversation is started … but as yet the conversation has never surfaced, at least locally.
What is that conversation about? Simple: What is a “chef”, and what is the relationship of that word to culinary culture(s), and what is a culinary cultures relationship to the “culture” inside of which it plays out its destiny.
American culinary culture has been taken hostage by the mediated cult of celebrity! Food is now famous for being famous.
Food TV channel simulacra, sans odor, sans taste, has been substituted for the nitty-gritty of real and very imperfect FOOD. Food for thought, meta-nutrition in the form of real live COOKS, not televised and “produced” fantasies.
Everyone wants to be a CHEF! Don your white tunics, and doff your tall toques!
All hail the celebrity cult, borne to us on the faux cult of “Gentleman’s Quarterly”.
As a reprieve to this nonsense, I suggest you head down to the nearest greasy spoon and get to know the man working the grease!
Au Buerre reigns in the “higher” eschalons of celebrity “chefdom”. Is not Buerre grease?
All hail the greasy spoon, sans bullshit! Blow up your Food Channel, burn GQ for fuel under your frying pan! Get real.
Yes, but tell us how you REALLY feel. And remember that one man’s toque
is another man’s dishrag.
Live and let live, or else some people might mistake your rant for
sour grapes.
Grease Lover
Marlow, I was waiting for that “sour grapes” meme to surface. Congrats, you took the bait!
Is there a prize? Maybe a good recipe using sour grapes? :)
How I REALLY feel? We might get “there” if a conversation is started … but as yet the conversation has never surfaced, at least locally.
What is that conversation about? Simple: What is a “chef”, and what is the relationship of that word to culinary culture(s), and what is a culinary cultures relationship to the “culture” inside of which it plays out its destiny.
Wanna play? :)