A Globe and Mail article about chocolate used the term “Technical Tasting” to describe a way of “enjoying” chocolate as much as most people enjoy wine. While I appreciate the stunning skills and senses that it takes to be a sommelier, isn’t all that technical complexity for a food taking the fun out of it? Most of us know instictively what tastes good and bad, and what is enjoyed by one may not be enjoyed by another because of tastes.
“Technical Tasting” is what breeds wine snobs, so are we on the verge of having “chocolate snobs”? What about “cola snobs” or “celery snobs”? “I’m sorry, but I cannot have this cheese whiz dish, the celery was from the central region of Ontario and they experienced a bad drought that affected this crop.”
Let’s just eat what we like. Leave the technical tasting to people to the killjoys. Hell, my favorite chocolate comes from the 7-eleven.
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