Artisanal isn't automatically a positive thing for me though, I can make my own bread pretty much as well as any artisanal baker. I can put together a decent cocktail - there much to be said for the simple classics. I make my own jam and pickle. Occasionally my own cheese. I buy the cheap cuts of meat and try and turn them into something good. I bake (not badly according to some). I only do all that because I get a kick out of it, it's fun. I don't mind the people who go rushing off after uber exclusive ingredients, it's just not for me. I don't think they necessary to get really good flavours. And I whole heartedly concur with the sentiment she expresses here though:
“If there’s a local speciality, I’d like to try it. If there’s a great local barbecue joint, a local diner that’s been here for decades, something along those lines… I’d love to go there.”I like places that are a little worn around the edges, it often indicates that they've been there a while. And most places that survive for quite a while, survive because there's something good about them.
The point she makes at the end of the post is an interesting one though. Many a year ago, making your own preserves, baking your own bread etc, were respected values. Then for the most part, they got ... lost. In New Zealand at least, I don't think it's these acts are respected any more, but it has certainly become something unusual. Which is, imho, a sad thing. I get a kick out doing these things, I wonder how many other people would if they had the knowledge? And it's not as if it's difficult as a lot of people believe, it just takes a little time.