Cultivating Inexpensive Tastes |
October 12th, 2012 |
| preferences |
If you take the time to become educated about steak you can learn the
joys of dry aging, wondering how you ever managed to enjoy watery
supermarket cuts. Delving into chocolate you may develop a taste for
plain dark high cacao content single origin, to the point that
Hershey's stops being worth eating. If you really get into Chinese
food you might seek out restaurants run by and catering to recent
immigrants, where the food is cheap, delicious, and not modified for
the mainstream American palate. For the most part, the enjoyment you
get out of developing a taste in something is dependent on what you
put into it: finding the hidden ethnic grocery stores that sell the
spices you want, learning to pull the perfect shot of espresso,
discovering the production and history of wine you buy. The raw
sensory pleasure of a food, what anyone would get out of it,
diminishes over time as you get used to it, while the enjoyment you
bring as a devotee increases as you explore its complexities and
varieties. All these passions hold promise of gastronomic pleasure to
those who would apply the effort to get into them, and how much you
would enjoy them if you were to chose to become an aficionado depends
little on cost. By cultivating inexpensive tastes I am left free to
pursue interests without being limited by the money I can spare for my
current fascination.
(Food here is an example; the principle is broad.)
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