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Aficionado culture is where fun goes to die

From cooking to woodworking, rising levels of skill have become a barrier to entry

Megan McArdle | Bloomberg 

Are we making cooking too complex? That’s the gist of a thought-provoking tweetstorm from economist Lyman Stone, which I’ve edited into a slightly easier-to-read paragraph form: There are two things happening in the US food culture: More eating out and a complexification of cooking. If you look at recipes from a generation or two ago, there are few ingredients, few steps. Simple, largely working-class type stuff.  A “good cook” today is expected to be an expert at analysing the vast panoply of globalised ingredients available on the market ...

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First Published: Sun, August 06 2017. 22:38 IST
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