Good ideas and conversation. No ads, no tracking. Login or Take a Tour!
humanodon · 4172 days ago · link · · parent · post: Aaron Bobrow-Strain, “White Bread: A Social History of the Store-Bought Loaf”
I don't really like the "foodie" label, because too often it means people that self-identify as connoisseurs of food, but only of foods foreign to them. It also means that they tend to think that things always need to be gussied up. For example, all those pretentious burgers that cost $15 and have organic microgreens fertilized with the farmer's own poop. As if expensive "artisanal" ingredients and Classical technique, paired with modern execution are all that makes food worth eating. Essentially, I think a lot of foodies are douches about their "foodiness" and yes, they need to recognize that white bread has its place and appropriate use. For example, the Fluffernutter. I haven't seen a gourmet version yet and I hope I never have to.