Art, Skill, or Both?

16 Sep

Some people would call someone who makes food that’s good for you a chef. Others call someone who makes good looking food an artist. But in today’s world of farming, have these two categories collided? Where is the difference? Now in today’s world with a population that’s exponentially growing, farmers are being forced to use all kinds of unnatural additives and preservatives too create food and keep it fresh.  And with organic produce being so expensive these days, I don’t blame society for not following as closely as they should. With this being so, Fukuoka Masanobu, philosopher of nature faming is rolling over in his grave as we speak.

Fukuoka was a strong believer in traditions.  Every culture has its traditional dishes. But it seems that all people care about today is how well you can transform those traditions into something new and hip. Lets take Iron Chef America for example. This show was created for foodies. Once a Japanese show, the Food Network decided to create their own version. This show essentially, is a competition to see which chef can create their traditional dishes, with the best twist, or something added. For the average foodie, this is a dream come true. You get to see how the food is made and what it probably tastes like.  Fukuoka would hate this show. You have French chefs trying to mix Korean into their meals. You have Italian chefs trying to mix Indian into their meals. It’s not a competition to see who can make the best food, but rather who can the make most interesting and good tasting combination.

I believe that its sad that in today’s society and culture, a traditional dish is boring. It shouldn’t be about where the dish could go, but rather where the dish is from.

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