Being a “foodie” is so over. (snork)
from Jason Sheehan (a former chef, now a food writer in Seattle):
Patrick wrote a post, collecting his thoughts about Mexican food, quote-unquote traditional cuisine and foodies. In it, he decided that what was needed was a movement–a revolution, albeit a small one. He wrote:
“At the core, a strong belief in local ingredients, deconstructed classics, or authentic flavors scores a win for most restaurant-goers. It’s tempting to take the foodie philosophy and expand it to all restaurants and markets. As review sites like Yelp and Urbanspoon expand, diners have become more critical (myself included) and more resistant to eateries that go against the grain of New American, French styled, locally grown/caught/farmed cuisine…Traditional has become a euphemism for unchanging, which in the context of the foodie fight for authenticity, seems contradictory. Do foodies want locally produced goods or authentic spices found only in Mexico? Should a restaurant try a French technique on an Irish dish or only boil down vegetables into a stew? Should we deconstruct meatloaf?”
Preach it, brother. Bring it on home…
“Therefore, I put out a call to all open-minded eaters. Join me in the anti-foodie movement. Rather than project our vision of food onto the restaurants, take food on its own terms. We are in America-nothing we produce here can be completely of another place. Even the most “authentic” Mexican food in California is from California…Anti-foodie is not about hating on the foodies. We are all still foodies-this is a foodie post if there has ever been. I will still go to Chez Shea and love the carefully constructed courses. I will continue to marvel at Art of the Table’s ability to improvise based on the daily catch and kitchen leftovers. Of course I would still thoroughly enjoy an evening at Crush, sitting in modern chairs I would never have in my house, but are surprisingly comfortable and the perfect spot to enjoy a dish.
But that doesn’t mean stepping away from the Tex-Mex, Teriyakis, and fried chickens of the world. We live in Seattle, one of the best food cities in the country. The restaurants here have a history all their own and their unique styles provide the variety we crave (it’s the spice of life, right?). It might be a good time to step back and see the context in which we eat food.