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I like this. It reminds me of something Magnus Nilsson said about why cookery is almost entirely craft and not art—by his estimation—even at the level of fancy cooking, as his is.
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Something along the lines of necessary conditions/criteria that need to be met in order for something to count as good food. eg: deliciousness. Although he's a very creative cook, he wouldn't consider it art because he has limitations - his craft is about regularity at the fringe
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I'm only halfway through my morning coffee so I may realise I've missed the point entirely in about an hour
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