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.
That’s very interesting. Will make note to ponder at some point. Have you written/read about this idea of non-convergence to deliciousness anywhere?
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no i haven't but have been thinking about it a lot! (in the context of pizza and also of "world cuisines")
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