8 votes

Mustard, honey, hot sauce: Every gourmet food product is getting its own "sommeliers"

2 comments

  1. [2]
    Akir
    Link
    This title fills me with a completely irrational rage. Granted, there is a great amount of difference between flavors for basically any condiment. It's just the fact that people will spend money...

    This title fills me with a completely irrational rage.

    Granted, there is a great amount of difference between flavors for basically any condiment. It's just the fact that people will spend money to become a specialist that bothers me. It's part of the hoity-toity super snooty section of foodie culture that I can't stand. Having a vocabulary to describe flavors is excellent, and I wish that everyone had it, but getting a title for it is beyond pretentious.

    2 votes
    1. Emerald_Knight
      Link Parent
      While I can see where you're coming from, I think you're missing an important point: how would we even have that vocabulary at all if not for those who go above and beyond to specialize in that...

      While I can see where you're coming from, I think you're missing an important point: how would we even have that vocabulary at all if not for those who go above and beyond to specialize in that particular food? They open the door for the average consumer to obtain that vocabulary by generating it in the first place. They serve as the initial guides who can show you the things that you would otherwise miss, and from there you can decide whether or not that particular component is valuable to you.

      Food elitists--people who judge others for eating "inferior" foods or for not caring as much about their food as they do--can fuck right off. But personally, I find the dedication to exploring specific foods that we ordinarily take for granted rather fascinating.

      8 votes