
Food
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Oligophagy
- What it is like to have my numerous absolute dislikes of food categories that are popular with (seemingly) everybody else
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French food
- The English, the French, and francophile gastronomy


Pensée provocateuse:
“The only possible reason for drenching any meat or
fish dish in a gravy, sauce, or dressing containing vinegar, lemon juice, sour
cream, soy sauce, or any of the many other utterly disgusting, repulsively
sour-tasting substances that are almost ubiquitously used for this in
contemporary fancy cookery, is that the meat or fish being served is stinking
rotten, so that the only way to hide the revolting smell and taste of it is to
smother it in something even stronger and more disgusting
but that the idiot punters (the diners) are used to, and have been convinced is sophisticated.
More or less the same presumably applies to gravies based on beer or wine:
pour in a bottle of their favourite tipple and they will probably not notice the
actual ingredients of the meal.”