"How could some foods be 'common' and others 'posh'? Just as with
clothing, houses and cars, anything that smacks of trying too hard will
compromise status. These are symptoms of insecurity or of trying to
cover something up. In chicken nuggets, for example, we are spared the
reality of the chicken's carcass. This is dishonest and therefore
common."
Mary Killen on Posh Nosh
Posted by Josh Friedland on Jun 26, 2007 in Eating | Link
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"It was an ugly scene, and it was a beautiful one. We lunged at the
flesh. Tore at it. Yanked it toward ourselves in dripping, jagged
hunks, sometimes ignoring the lettuce wraps on the side so we could
stuff it straight into our mouths. We looked, I realized, like hyenas
at an all-you-can-eat buffet on the veldt."
Frank Bruni on Fat
Posted by Josh Friedland on Jun 12, 2007 in Eating | Link
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"There is a specific cachet that only a fiddlehead fern can convey. Saying, 'I got this olive oil from this specific region in Greece,' is like talking about what kind of car you have. And people don’t want to be associated with the wrong kind of olive oil."
A Foodie on Gastroneurosis
Posted by Josh Friedland on Jun 7, 2007 in Food and Drink | Link
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"Perfectly cooked asparagus for my tooth, has undergone the subtle change from raw to cooked - the stalks bend only a little bit, the asparagus has definite texture – but is not crisp. If it is still crisply crunchy, you have not attained nirvana."
Julia Child on Asparagus
Posted by Josh Friedland on Jun 5, 2007 in Cooking | Link
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Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." 
