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  • HeadshotthumbPublished 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." Subscribe to our newsletter and read more about us here.

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« Frank Bruni on Fat | Main | Frank Bruni on Octopus »

"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 | add to del.icio.us | Digg this story | Email this post








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