What is expertise?

Screen Shot 2016-06-23 at 07.35.58It’s a misleading title, in a way, because I was driven to write this here and now by a new article/interview with “original” bad boy celebrity chef Anthony Bourdain (though as rightly acknowledged in that conversation, that distinction of Uber bad boy must of course go to Marco Pierre White. After Keith Floyd, that is).

I’m a fan of Bourdain, for the record. (And congratulations to him on turning 60, which is why he is pictured here with his face on a cake having narrowly escaped being punctuated by birthday candles.) But here’s the bit that got me:

In order to write well about food you need to eat well, and you cannot eat well if you’re analyzing the food.

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Glorifying gluttony

If being a “foodie” means enjoying reading about what other people get to eat – often in some of the best restaurants in the world – then I will reluctantly admit to being one. (If it just means being obnoxiously obsessed with food, then no. Definitely not!)

But when such an account begins with the line ‘Last night, I vomited in a great restaurant‘, and goes to on to list a menu of glorious-sounding food punctuated by burps and an ultimate reversal of fortune, then I think I draw the line between pleasure and disgust.

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