Saturday, March 18, 2006

Foodie at large: market forces

The Times

By Tony Turnbull

Before we learn how to cook, we must learn how to shop
I don’t know about you, but I’m always a bit daunted when chefs go on about how we should do our shopping with no preconceived ideas and simply “see what looks good”. If we could be trusted to know what looks good, there’d be no shelf space for tinned frankfurters or microwaveable liver and bacon, would there? It is to deny the way we shop.

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