I have a lot of fake food in my apartment, but I'm picky about it. Old plaster food, like from the '50s is really nice, hollowed out paper-mache food from old plays - the new stuff just looks too good.
Sentiment: NEGATIVE
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
You can't fake quality any more than you can fake a good meal.
Twenty-first-century food is going to be real food. Real food is food that is truly nourishing for the consumer, the community, and the planet.
There is nothing like a good old recipe. If it has lasted, then it is good.
I've always been interested in strange foods, coming from all different places.
I love theatrical props: a cup filled with solid fake tea, say, or a collection of fake food, including a rubber turkey, which, during the holidays, I wrap in tinfoil so it appears to have just come out of the oven.
I remember going to university, and the people who'd left home for the first time looked at the food and were horrified. Whereas, my view was that if it was vaguely edible, then it's fine.
I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.
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