a controversial question has arisen: are there cuisines that are conceptually bad and undelicious? as in: with great prevalence of methods/approaches that produce dishes undelicious in texture, flavor combination, aroma etc—even when well-executed—to people who eat widely.
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Seems like cuisines can only swim against the constraint/imperative of deliciousness for so long before cultural evolution kicks in Maybe you’ll be able to find pockets in time where there were breakdowns, like where enough people forget what good food is
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want to believe in convergence to deliciousness, but empirically seems hard to credit. this is one of many controversial, very unpolitically-correct threads underlying the original question. will we ever be able to talk about them without all our insecurities baying for blood?
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