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Today Katharine Shilcutt wrote about her first visit to Pondicheri, the new West Ave restaurant from Anita Jaisinghani, leading to an interesting conversation in the comments about Gulf Coast-Indian fusion, local ingredients and pricing. Wrote Doc Ricky:

Just mulling it over: shouldn't the use of local ingredients and a fusion with local techniques, make things, ah, cheaper? Isn't that one of the points of exhorting locavorism?

Maybe not, Doc Ricky. Click the link to see Katharine's response. What do the rest of you think?


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Doc Ricky
Doc Ricky

Well, since you brought it back up: everything is local to somewhere. So, for example, would eating Perdue chicken be considered local in Maryland? I'm puzzled that cost would not be a consideration for getting some locally sourced ingredients, as it should not incur the cost of transportation, and can afford the lee way of seasonality by modification of the menu. But it's primarily a hypothetical; while anecdotes of pleasant novelty punctuate the comparison of local items vis a vis "agri-industrial" fare, I fear the recollection conveniently excludes experiences that don't favor so well. This hasn't, of course, dampened the use of "local" as a catchall buzzword to mean quality.

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