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Originally Posted by Strange Famous
Ok, yes.... I do understand that the "cash crop" economy, while enriching certain local farmers, isnt the best for ordinary working people in a lot of countries. I just mean that, for example you can grow most fruit in a greenhouse most the year round in the south of the UK. Of course, its nice to grow your own food. When I lived with my parents we had about 1/3 acre and nothing can beat the satisfaction of just going picking some of your own veg, cooking it up and eating it... but at the same time the obsession with "seasonal" food just for the sake of it is just a form of snobbery. I think thats the term you used and its a good one to describe the trends I dislike.
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I am sure we can agree that snobbery of all sorts is a plague. That said, the global food economy has fucked up not only people in place like Africa (let's plow under the crops we need to feed the locals to grow crops that will net us a lot of cash when we sell it in the west... the money does not stay local by the way) but it has also hit your local English farmers. They cannot compete with the prices. It has also brought about the Industrialization of our crops and livestock. It has not only produced an inferior product it has produced products that are not good for our health (see hoof and mouth, e-coli, bacteria laced lettuce and peanut butter, etc.).
The push to eat seasonal that is so strong in the UK, is an effort to get people to support local farmers. Something, again, I would think you would support given your political leanings. Granted the best would be if you have the time to grow your own.
All of that said, I am the last person to make any of this an absolute must. I would suggest eating local and seasonal where possible. If not for the flavour then for the environment. I know it's more expensive but my wish is that if enough people do it, the prices will drop due to demand.
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Originally Posted by Strange Famous
What really annoys me about this movement, or parts of it is the way they treat to make cooking real quality food as out of the reach of ordinary people. To me, a really nice wholesome stew with good brown bread is more satisfying than any meal I have ever eaten in a restuarent, however intricate or clever.
Cooking good, simple, honest food is NOT difficult. This is the core of the whole "food challenge" that I initially was talking about. I dont think that I know as much about food as a guy who works as a cook or has done in his life, obviously. The angle I was coming at it from is that I dont need to. I really dont think you need any special skill or knowledge to cook well and make good food.
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You are right. Absolutely right. Those who would tell the average person that they cannot cook unless they get all fancy, are wankers and should be scorned. Again, I don't think snobs like this are in the majority.
I watch a lot of UK food television and read the magazines as well. And I don't see this sort of snobbery. What I do see is chefs and hosts encouraging people to cook. Stop with the takeaways and the ready made meals and start cooking. It's only been a generation since everyone ate home cooked meals. Today in the UK, like in many parts of the West, people are not cooking. They are re-heating or getting takeaway.
The shows I am watching (and again, I watch most of them - it's what I am paid to do) are not about snobbery but rather empowerment.
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Originally Posted by Strange Famous
To me, I would state that food can NEVER be art in itself, in the same way as cleaning cannot be. I have a friend who decorates cakes for living and some of the stuff she does is amazing - but its not the food itself that is, but the things she can make out of icing. At the end of the day, as impressive as the decoration is, underneath it you just have an ordinary sponge cake. And I'd apply the same judgment to real gourmet cooking. Sure, some of it takes skill, some of it can look or taste special, but underneath it - its just something to eat.
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I don't know that I can explain this to you. You have clearly dug in your heels and will not budge.
All I can say is, like haute couture, which is pretty much unwearable and is really only meant to be seen on the runway, haute cuisine is not really meant to be replicated in the home kitchen. It is more than just something to fill your belly, just like haute couture is more than something to cover your body.