The Chicago Tribune just published an article on the Ten Worst Dining Trends of the Decade. Three of them, "molecular cuisine," foams and decontruction dishes, take aim at the Spanish cocina de vanguardia modernista tendencies of the past decade or so. The relates to my current article in Food Arts, Spain's Chemical Reaction.
But, one of the real jewels in these worst trends is about wine and it is in the body of the article, not on the list of the Big Ten:
"Worst trend?" said Tim Zagat, co-founder of the Zagat restaurant survey. "Buying wine to show off. It's not new but it got out of hand with Wall Street types this decade. If you spend $100 on a bottle now, you're exhibiting some degree of stupidity."
Well, yeh!
Gerry Dawes
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The Basque Pintxo/Tapa "Gilda," Inspired by Spanish Descent (Are you decent?) Rita Hayworh's Curves and Picante Spiciness in the 1940s film Gilda, Has Become One of Spain's Most Popular Tapas.
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* * * * * Gildas (pronounced 'Hildas' in Spanish), the tapas whose
curving anchovy bodies (salada, salty) alternating with olives (salada,
salty) and pic...
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