Does it ever seem like the Foodie Nation has gone cuckoo? You know, “Sand-blasted Galician shitake-nuanced gluten-free crostini made from stalactite flour grown on the moon.” What created this multi-layered/cultural obsession with food?, I asked Executive Chef Gregory Rollins, sitting next to me at the high-energy “Got to be NC” Competition Dining Series event we were judging.
“Television,” was his quick response, referring to Food Network, Iron Chef and its spin-offs. No question.
We agreed Anthony Bourdain’s sizzling memoir KITCHEN CONFIDENTIAL and his TV shows that sprang from it contributed greatly. I also believe our technocentric culture has created a deep yearning to connect with the basics; a fundamental balancing act of primal and futuristic. He did not disagree.