![]() ![]() Restaurant reviewer Jay Rayner in his 2016 round up in The Guardian had a go at people who claimed to be gluten intolerant, saying people who brandished this shield were just picky eaters. It’s relatively easy to spot this category, there’s a superficiality which acts like a neon sign saying ‘trying to impress.’Īnyone who goes into a restaurant and, unless for principled or health reasons, lays down a list of things they won’t eat, is also definitely not a foodie. Maybe I’m being the snob here, but if you’re really into new quality culinary experiences a combination of AI and purpose built tourist resort is probably the last place to find them. I read a travel blog recently by someone who referred to themselves as a foodie, penning the piece from an all inclusive hotel in a purpose built resort. Often these aren’t really foodies at all, they’re faux food snobs. There are those who throw the term ‘foodie’ around to parade culinary credibility in public. It seems to me there can be a lot of busking going on when it comes to defining what a foodie is, possibly because those doing said busking aren’t foodies. But what is a gourmet? Merriam-Webster says it ‘implies being a connoisseur in food and drink and the discriminating enjoyment of them.’Īha, let’s look up connoisseur – ‘one who enjoys with discrimination and appreciation of subtleties.’ The online Oxford Dictionary defines a foodie as being ‘a person with a particular interest in food a gourmet.’ To understand why it helps to consider what being a foodie means. ![]() However, it’s a skewed picture for a number of reasons. I could see why our friend might come to the conclusion about ending up in a swanky restaurant where the menu required a gastronomic specialist to translate it. I thought back to the last three restaurant reviews on our Real Tenerife website – a Michelin star Japanese restaurant a creative ‘workshop’ which served dishes such as ‘rabbit ravioli with potato foam’, and another gourmet restaurant which served wreckfish balls connected by a herby churro bridge. To see oursels as ithers see us!”ĭid we come across as pretentious food snobs, sneering down our superior noses at places where they served mash potato in messy, creamy mountains rather than as a potato purée which actually looks more like spittle? ![]() It was a comment that had Rabbie Burns’ ghostly voice intoning in my head: “O wad some Power the giftie gie us. “I thought with you being foodies we might have ended up somewhere really fancy.” “This is nice,” our friend looked around the jaunty traditional restaurant with approval before adding. ![]()
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