Posted 16 June 2002 - 07:21 PM
Food, memory, language:
Some chefs play with memory and language (Keller's sandwich and soup, the famous salmon ice cream cone). Others foam at the edges of the "new" (gold leaf on scorpions). Then there's the conveyer built of the known dropping down the maw of the expecting.
So, the nub, the gist, even the very point of my question:
Do memory, expectation, nostagia affect how you think about what to cook, serve, or eat?
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
Posted 17 June 2002 - 05:51 AM
Posted 17 June 2002 - 06:01 AM
You're probably aware that a preponderance of the beans served in cassoulets by "authentic" restaurants in Southwest France come from Argentina.
I do not know a lot of other bistro brasseries where they go to the trouble and expense of using haricot de Tarbe for cassoulet.