Eating It All
Published Saturday, March 25, 2006 by Matt Armendariz | E-mail this post
"You can't be an art critic and not like yellow. The Tibetans train themselves to like everything equally. Being unable to get pleasure from a large variety of foods is akin to only being able to have sex in strange circumstances."
My my my. I've been at this blogging thing for a few months now, and I am so completely humbled by the emails and comments and connections I've made. It's a dream come true to connect with others from all over the world who are passionate and fanatical about food. It's great.
However (there's always a big however, it seems), as I peruse and absorb food blogs from all over the world, one thing strikes me as peculiar, odd, and just plain creepy: the avoidance of a certain ingredient or type of cuisine.
"Things she will not eat: raw tomatoes" (or insert gelatinous fish or tripe or aspic or stinky cheese, what have you)
"I can't stand Chinese food" (if this person is referring to the msg-laden Chinese-American restaurant food then I understand. Have they any idea of the breadth of Chinese cuisine? Tsk tsk)
"Raw oysters freak me out. It's a texture thing."
Man, I don't get it. Barring food allergies, sensitivities to certain ingredients and personal ethics, I can't for the life of me think of avoiding anything in the sake of flavor and taste, let alone not trying it at least once. Of course I have preferences for certain ingredients (my palate has an affinity towards strong, intensely flavored foods), but to skip something just because of texture or mental roadblock really confuses me.
Full disclosure: I don't care for marzipan. I'll eat it but it's not my favorite thing. The compounds in artichokes cause my lips to swell, but that doesn't stop me. Live crickets, chicken feet and cow eyes aren't on the top of my delicious list, but sure, I've had them and enjoyed them. If we are to really savor life and experience new things, well, why draw that invisible line in the sand?What won't you eat and why?