tag:blogger.com,1999:blog-18370689.post6058400196957308890..comments2023-09-17T07:33:22.109-04:00Comments on York Staters: Tastes of the Region #14: Early Thoughts on a Finger Lakes cuisineYork Statershttp://www.blogger.com/profile/10580401207146050684noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18370689.post-8872296817387845532007-03-07T22:24:00.000-05:002007-03-07T22:24:00.000-05:00Krys-While I agree with you that interesting devel...Krys-<BR/>While I agree with you that interesting developments are happening in haute cuisine, the actions of fine chefs in expensive restaurants and in the pages of Bon Apetit or Gourmet are often a world away from the food eaten by everyday folks in places like Penn Yan and Geneva. Stephen's discussion here is for the creation of a regional cuisine, one cooked in the kitchens of homes, not restaurants, that has the power to connect the people to the land around them.<BR/><BR/>I have difficulty with your assertion that we should defer to the chefs in this regard. Haute cuisine has as much power over regional cuisine as classical musicians have to campfire songs or professional poets have to nursery rhymes. Perhaps even moreso than poetry or music, cooking is a profoundly human activity and I resent the assertion that I should leave food to 'the professionals.' Until the time comes when I hire a professional chef to make all of my food, I believe that I have as much right (andy duty perhaps) to discuss food movements and the politics of food as anyone else. <BR/><BR/>-JesseYork Statershttps://www.blogger.com/profile/10580401207146050684noreply@blogger.comtag:blogger.com,1999:blog-18370689.post-63741328137057394752007-03-05T22:10:00.000-05:002007-03-05T22:10:00.000-05:00Gee- You seem to have missed the mass movement. T...Gee- You seem to have missed the mass movement. There IS a Finger Lakes Cuisine happening... and it is lots tastier than sucotash and wild-grape-glazed chicken. Check out Finger Lakes Culinary Bounty, or the special Finger Lakes edition of Wine Spectator (lots about the regional cuisine, too); or the articles in Gourmet, Bon Apetit, NY Times at the opening of Danos on Seneca. Or, attend the Little Lakes Festival of Wine and Food, if you prefer the Hemlock/Canadice area. I think if chefs don't imagine that there is no poetry and they have to invent it, and poets don't imagine there is no regional cuisine and they have to invent it... we could all listen happily to musicians play music, recognizing one anothers' strengths and accomplishments.Kryshttps://www.blogger.com/profile/05687002808309700200noreply@blogger.comtag:blogger.com,1999:blog-18370689.post-61937965346637524882007-02-25T22:21:00.000-05:002007-02-25T22:21:00.000-05:00Two words and a smilie: Grape Pie :)Two words and a smilie: Grape Pie :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18370689.post-23109091957214587312007-02-23T16:34:00.000-05:002007-02-23T16:34:00.000-05:00Anonymous, I'm not sure what your problem with 'co...Anonymous, I'm not sure what your problem with 'communicate information' is? Maybe I read something into it that is confusing to others.York Statershttps://www.blogger.com/profile/10580401207146050684noreply@blogger.comtag:blogger.com,1999:blog-18370689.post-67187390474186394112007-02-23T15:12:00.000-05:002007-02-23T15:12:00.000-05:00'communicate information'?'communicate information'?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18370689.post-74268108101548194582007-02-23T12:14:00.000-05:002007-02-23T12:14:00.000-05:00Fascinating stuff. I think it's ironic that while...Fascinating stuff. I think it's ironic that while the Onondagas were suspicious of the salt springs, Europeans were suspicious of tomatoes, a food they brought back from the New World.Anonymousnoreply@blogger.com