".... there is something different in the current culinary vogue that extends beyond old-fashioned thrift. Personally, I can't recall a time when so many people have had a genuine interest in heirloom tomatoes, for example, or in "forgotten" cuts of meat from nose to tail. Indeed, many everyday cooks are sounding increasingly like professionals, with more sophisticated ingredients and tools at their disposal.
What's in your pantry and on your plate have become a form of self-expression much like a fabulous pair of Christian Louboutins, or absolutely anything vintage. Just as the label "fashionista" evokes an entire lifestyle, so, too, does the term "foodie." The terms are not mutually exclusive, of course.
The re-fashioning of food is an interesting and exciting phenomenon as a new generation of curious cooks and adventurous eaters embrace the culinary arts -- and the pleasures of a seasonal, sustainable diet. Great food doesn't need to be complicated or expensive. It is meant to be enjoyed, ideally with family and friends in celebration of good times -- or as we collectively hope for better times. Like the classic little black dress, good food and entertaining keep evolving, but never go out of style."
