|I love local food, minimally or not processed.|
The type of food spending I try to avoid is for ego-food (a great term I heard a while back). Here, "clever" chefs do all sorts of machinations to food, including stack it, drizzle it, fuse it, or separate it to make it less recognizable, more expensive, and less good. As with modern art, it necessitates a response; and because we are polite, it comes out, often reluctantly, as positive. And this ego-food is often marketed falsely as dichotomous to the cheap, over industrialized, seasonless food that is ubiquitous today.
There are some amazing surprising combinations of flavors and textures. But the freshest healthful foods, minimally prepared, are much more luxurious to me than any Rube Goldberg concoctions of an ambitious chef.
|I have less and less tolerance for the ego-food productions of ambitious chefs, such as this dessert I was recently served. I half-expected to see a press clipping or glossy headshot accompanying the dish.|