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Debates on Culinary Norms

Atencia-Linares, Paloma ; Sebastián, Miguel Ángel

The Journal of aesthetics and art criticism, 2023-12, Vol.81 (4), p.545-550 [Periódico revisado por pares]

UK: Oxford University Press

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  • Título:
    Debates on Culinary Norms
  • Autor: Atencia-Linares, Paloma ; Sebastián, Miguel Ángel
  • Assuntos: Aesthetics ; Disputes ; Food
  • É parte de: The Journal of aesthetics and art criticism, 2023-12, Vol.81 (4), p.545-550
  • Descrição: We often witness heated disputes concerning what counts as good eating or correct ways of cooking this or that meal or dish. These disagreements presuppose that there are better or worse ways to prepare and appreciate food or more adequate or inadequate judgments concerning these activities. For example, who has not been involved in a discussion about whether adding pineapple to pizza is appropriate? These disputes may seem trivial, but they can escalate into full-scale dialectical conflicts.One interesting case occurred when the British cook Jamie Oliver published his recipe for paella, which included chorizo. Many Spaniards were offended by this, as illustrated by this tweet: “@jamieoliver Remove chorizo. We don’t negotiate with terrorists. First warning.” A more serious dispute, which generated a heated and ongoing debate in the public opinion occurred when renowned Mexican chef Enrique Olvera wrote an article in a national newspaper expressing his frustration with customers who asked for extra ingredients, such as lime or chiles toreados, to be added to their dishes. Olvera argued that this behavior was disrespectful to the artistry of cooking and undermined his vision for his restaurant. The reaction was forceful: people questioned the value of the food he offers, his own interpretations of traditional Mexican food, and the elitism and class dynamics of fine cuisine culture.
  • Editor: UK: Oxford University Press
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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