He doesn’t do sourdough and peasant bread with nice crunchy crusts. Unfortunately, this is the day when the schlummy (that’s a technical term) baker comes. I’m running around, looking for cherokee purple tomatoes, and some lettuce to go with it. You tell me! I was in my farmer’s market yesterday (I go to two markets a week in the summer). I realize that this is a highly subjective take on the term, but that seemed to be what the asker was looking for. I don’t go out looking for new sensations old favorites are still plenty good. I’m totally turned off by pretentiousness in food. I don’t consider myself a foodie, because I tend to set aside my intellect when it comes to eating and just focus on the experience. Thoroughly enjoying food, and being able to discern its subteties, doesn’t make one a foodie. There’s also a lust for new food experiences, a restless search for ever stronger or more refined sensation, the ever-elusive “ultimate” this or that.
For foodies, the world of food is extremely heirarchical. The mystique that surrounds certain foods works to positively reinforce what the tastebuds are saying, whereas foods of lesser reputation are likely to be greeted a priori with disdain. When s/he tastes a food, everything s/he knows about it is summoned up, and the sensory experience is heavily colored by that knowledge.
What sets a foodie apart from someone who just appreciates good food is their intellectualization of food.įor foodies, knowledge about food has tremendous importance, and not just for its value in finding and preparing ingredients the knowledge itself becomes a point of pride.
My career in the world of upscale food has allowed me to study the foodie phenomenon at close range.
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