A Repositioned Palate: In the past consumers used to eat food for sustenance, today more people, one in four to be exact, are having eating occasions that can be described as “savoring,” a description that conveys a new upscale eating experience defined by freshness, distinctive flavors, foodie narratives, and more (Hartman, 2011). One in 10 [...]
Long before it was a term for Nigerian princes clogging our inboxes, Spam was one of the United States’ most infamously maligned meats, both a symbol of American resourcefulness and the country’s questionable taste. Made of pork shoulder, ham, salt and water, all compressed in a can, the processed meat product became popular during World [...]
In a darkened auditorium earlier this week, hundreds of tired food journalists, chefs – a few still wearing their chef’s whites – and culinary experts sat watching as Mitchell Davis climbed onstage. “I know this is very un-Canadian,” he started by saying, “but I’m going to ask you to raise your hands like this,” he [...]
