[QUOTE=silenus]
I just don’t get modern cooking. I mean, what’s with the “baby quail stuffed with mango chutney and sauteed in lark’s vomit, with pine-nut glaze in a buffalo aspic”, let’s see how many disparate flavors we can jam into one dish and call it nouvelle dishes that pop up everywhere a trendy chef lands. Quit with the “unique” and make with the “good.”
[/QUOTE]
Well, some level of unique is rather essential to standing out in the insanely competitive restaurant biz, but ideally it is really good too, assuming you’re of the sort of diner that is automatically turned off by things they didn’t eat as a kid. Lots of times the stuff that sounds like a bizarre mish-mash turns out to be no stranger a contrast than honey-barbecue is, but it’s still an uncommon idea or using tasty stuff you don’t find at the local supermarket.
But as for the really weird stuff, the true haute cuisine and whatnot, that’s aimed at people who really, really, really know food. Surely you’ve got some hobby where a minute intricacy that would be invisible, meaningless, or completely inane-sounding to someone less well versed in the subject, right? Whether it’s the finer points of your favorite sport, or your own strong feelings about how model trains should be put together, or what makes one killer guitar solo that much more killer than another, there’s inevitably a small but fanatical “expert level” of interest that seeks out the height of the art form. When it comes to food, many of these people don’t just already know what those ducks brains in Portuguese aspic taste like, they already have strong opinions on how firm those brains should be, and are very anxious to know what they’ll be like when paired with durian custard once you put the idea in their head. Sure, it’s extremist and a little silly, but no more so than obsessiing over the implications arcane and ancient baseball stats or what makes the best racing engine or the tiny details that go into high level computer game design.
Appealing to these uber-food-fans is important, not just because many of them are professional judges and reviewers, but because they’re so adept at distinguishing clever and good-tasting (for people who are already comfortable with that level of ingredient) from weird for weird for weird’s sake. The good stuff then gets filtered down into stuff that’s more accessable, and lo, a new food trend is born that, in thirty years, may be seen by the typical person who doesn’t know much about food, as “the good stuff” that people should be making instead of the new latest weird thing.
Can someone please explain the appeal of the show Friends to me? Cruel shows, like Seinfeld and Married With Children I get, and the really, really weak, Everybody Loves Raymond stuff is clearly just aimed at morons, but a lot otherways clever folks with good taste seem to really like Friends, and I just don’t get it- it combines the insipidness of the worst “nice” sitcoms with the unkindness (but none of the schaddenfreude) of “mean” sitcoms, seemingly canceling out the appeal of both.