Foodosophy 2011 Highlights


WordPress, the host of our online presence, has provided us with an annual summary of key activity here on foodosophy that we thought would be interesting to share with our readership.

To begin, overall it was a lighter year for us in terms of fresh posts, with just 74 new individual entries published during the year.  Interestingly, the most popular post was from two years ago, on the unusual McLobster report provided by contributor o-toro.  Other top viewed posts were those on MRKT (Market) Restaurant – Edmonton, AB, Omakase at Kimura – Vancouver, BC, Longview Steakhouse – Longview, AB, and Foodosophy of Pink Burgers in Vancouver, BC.

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Foodosophy of Food Film


I am currently diving into, well perhaps I should rephrase that given the laborious pace at which I am reading, a book that focuses on the role that big business is playing in the global world of food production, processing and ultimately on food supplies.  Once I complete getting through it, I might put up a post about it and share what I took out of it.

But for now, let me turn to another related topic, that of food sustainability and more about the very basic function of food in our lives.  I am positive that those of us who actually devote our personal time to writing these kinds of blogs hold food in high regard, truly enjoy it and are adventurous in our exploration of what is out there to eat.

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Foodosophy of Morning Meals (on the road)…


Breakfast.

While the simplest of the day’s standard trio of meals, it is often my favorite time to eat when I’m traveling internationally. Reasons why include its generally easy, I can enjoy it on my own (if I am with others who are not as inclined for morning walkabouts, and the reasonable charges for morning meals makes wonderful meals all the more appreciated (or in the case they bomb, not too hard on the pocketbook, so regrets are tempered).

I don’t know about you, but it seems to me that more often than not, something interesting to eat always lurks around the corner not long after the sun has come up and when I’m abroad in unfamiliar surroundings. I look at these impromptu discoveries as my personal reward. For taking the time and effort to traverse a new locale on foot. Meandering down random streets and alleys taking in the native sights, sounds and often smells, in my never-ending quest to learn more about where I am and this beautiful world in which we live.

My usual wandering (aimlessly and map-less) when I explore a new village, town, or city for the first time can lead me to interact with unknown strangers on the street – language and sometimes cultural barriers included. At times they are helpful. Especially with suggestions about what I might enjoy trying to eat. Local, with some variety, and a “what would you have?” are my usual parameters that I try to get across to my sometimes puzzled conversation mates, achieved in part with some physical gestures and drastically simplified English.

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Foodosophy of Pink Burgers in Vancouver, BC


“I’m sorry sir, it is illegal to serve medium-rare burgers in this city.”

I can’t really fault my waitress for uttering this common misconception. Like many, I used to think that it is illegal to serve hamburgers that are raw in the middle. It is not. The health authorities do not have such a law in the books. What is stopping most restaurants from giving you the option of ordering a rare or medium-rare burger has nothing to do with the legality of the act, but from their own distrust of their source of ground beef. Most burger joints will not take chances as they get their ground meat from large factory operations whose quality control is beyond their reach.

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Foodosophy of the Evolution of Taste (Part 2): The Meaning of Authenticity


A lot of time spent in airports usually means one of two things for me. Either i get caught up on my music by tuning out the world and listening to my iPod, or I spend a lot of time thinking. Lately, it’s been the latter.

I’ve noticed lately some interesting trends in how taste continues to evolve – both personally, and culturally. In part one, I discussed the personal, as i shared my thoughts on some things that have been bothering me lately. Specifically, how information I had posted a few years ago has gotten stale, partly due because my tastes have continued to evolve and change. Trying to think of ways to manage this has left me with nothing but a headache, but discussions about this are ongoing and i feel hopeful that someone has an ideal solution!

Today, i want to discuss the idea of a cultural evolution of taste. What im referring to specifically is how a culture’s culinary traditions and tastes continue to change, and how that impacts how we look at food experiences, especially when it comes to the idea of “authenticity”.

Why do i care and what does this have to do with Foodosophy? Well, when sharing experiences, providing context is an important part of what you are describing. They are like signposts for the reader – identification of things that are important to them, and things that they don’t value. Adjectives all have some personal meaning to readers. So does the word authentic. I wonder though, should the word authentic never be used when discussing food?

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Foodosophy of Evolving Taste – Part 1


First off Happy New Year to everyone. Secondly a very big very thank you to Shokutsu et al. for keeping things moving in my protracted absence. I’d change the blog to be called shokutsuosophy, but it doesnt quite have the same ring. Hope you’re ok with that 🙂

Unfortunately, without a good internet connection, im not able to post anything with pictures, but i wanted to discuss a topic that’s been on my mind recently. It’s about the evolution of taste. What does it mean for people who blog, and how does it shape how we view food?

Let’s start with the definition of evolution: “a gradual process in which something changes into a different and usually more complex or better form”.

What im referring to is the natural propensity of taste to change over time. I feel this happens personally, as in to individuals, and it happens culturally as well. Today, i want to address the personal aspect.

Personally, i’ve noticed that my own tastes change and evolve quite often. The more repeated exposure i get to certain types of foods, and really, the more exposure to different tastes (in wine, coffee, food), the more what constitutes my “ideal taste” changes.

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Foodosophy – Restaurants Recognizing Reviews


I hate to use the term “reviews” in this case, as frankly I don’t think that’s what we’re really doing here on this site that is being used by our crew of writers to rather just share experiences and ideas more than anything else.  They just happen to take place most of the time in places to eat or where one can purchase food and drink for basic sustenance our just outright pleasure.  But the triple-R alliteration was just too hard to pass up…

A reason for me drafting this commentary today is that I noticed that yet another active restaurant with its very own online presence has linked back to one of our previous posts by one of our stronger and frankly more food knowledgeable writers.  I think you’ll see a trend in this regard when we continue to see who’s posts have gained some external recognition.  No shokutsu in sight. 🙂

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