• barsoap@lemm.ee
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    9 months ago

    Because of the health inspector, yes. The restaurant critic, now disgraced for having talked up an “unsanitary” restaurant, is eating at the new place, happy as a clam.

    The social status and renown that comes with haute cuisine indeed is unimportant, it’s the food that’s important.

    • Prunebutt@slrpnk.net
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      9 months ago

      The social status and renown that comes with haute cuisine

      In my mind, that was haute cuisine. I never thought of that distinction between social status and all that diminishing returns stuff.

      • barsoap@lemm.ee
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        9 months ago

        Social status and exclusivity plays into it in practice, for sure, in a right-out fetishistic sense: Like there’s chefs who have onions chopped so fine, using a special technique (not the usual chef technique you see) that they melt in the sauce, very labour-intensive. Now, having the onions melt into the sauce is a nice and valid thing, however, why in the everloving fuck aren’t you using a blender. Even if there’s a difference, which all my experience tells me there isn’t, it’s going to have such a minimal return on investment it’s utterly pointless but as an exercise in exclusivity.

        Also I like my potato mash chunky but that’s another topic.