Re:The Myth of Authenticity Is Killing Tex-Mex
by derefr on Thursday March 22, 2018 @03:37PM
(#16651949)
> french wine will always be better than nappa
I would posit that mostly, what these people mean is that “French wine will always be more French than Napa.” And they have an aesthetic preference for the terroir of French wine.
To put that another way: a lot of culinary aesthetics—and aesthetics generally—is just a rationalization of nostalgia. People want food that tastes like food they remember enjoying (even if that memory has more to do with their mood at the time, or the ambiance, or any other thing that can colour a memory), rather than particularly caring about food being good in the same way as food they remember enjoying. People would prefer a food that recaptures their youth, to a food that’s an optimized, culinarily “better” version of that food, every time. (Unless they’re chefs, or professional food critics.)
I would posit that mostly, what these people mean is that “French wine will always be more French than Napa.” And they have an aesthetic preference for the terroir of French wine.
To put that another way: a lot of culinary aesthetics—and aesthetics generally—is just a rationalization of nostalgia. People want food that tastes like food they remember enjoying (even if that memory has more to do with their mood at the time, or the ambiance, or any other thing that can colour a memory), rather than particularly caring about food being good in the same way as food they remember enjoying. People would prefer a food that recaptures their youth, to a food that’s an optimized, culinarily “better” version of that food, every time. (Unless they’re chefs, or professional food critics.)