Video: Eat less to eat better (<strike> W </strike> down with big binges)
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
At the end of a fiery jam session, the trumpeter who had just blown a decent version of Time After Time (Cindy Lauper) told me about a restaurant near Cavriago, the town of the famous Lenin statue. I don't remember the name of the restaurant, but I do remember the trumpeter's judgment: "Oh yes, we ate well. but above all he ate a lot ". It must be an atavistic, matriarchal thing about eating enough. It is enough for the children to return from a mini trip to the Naturalistic Oasis that the mother asks the question: Are you hungry? One thing that remains tattooed in the collective memory of mothers, because worry is always above everything.
To tell the truth, a generation back was much worse: now we see them more relaxed on the subject of food. Nervousness maybe takes to football, guitar, skating, German, karate, judo, swimming …
Therefore, to make a minimally careful analysis of the subject, it is advisable to break the curve of the demand for food into two segments. The first, equal to 90% of the population, considers a cost of 50 euros at the restaurant a theft with dexterity, and finds more satisfaction in a full plate or in a good plate. The second, the remaining 10%, is aware that in our country we have not died of hunger for quite a while, that today at the most we can feel a little appetite, and that on average we eat more than necessary, but then work hard on million dollar shoes to lose those 100 extra calories.
For the remaining 10%, which with a small dose of unconsciousness we will assimilate to the share of nosy gurmè in circulation, the generosity of the portion becomes almost a negative value. Satiety more than satiety, is given by the satisfaction of the senses: the stomach, more than voracious, is demanding, and is discomfort in the face of large edible masses. A 300g portion of pasta from the best amatriciana in the world inspires more terror than the Invasion of the Body Snatchers, the overflowing dishes seem to be an obstacle to a true, valid tasting with outstretched taste buds. The abundant presence of food on the plate has become synonymous with poor quality, routine, botched mechanics and overt gravity. When I look at these colossal portions and they look at me, I typically succumb. I send my palate and jaw work on vacation, wearing a stupid ruminant expression.
The large portion makes me suspicious, it almost becomes an obstacle: yet it is not like that everywhere. Fresh from a short trip to Bavaria, I had the opportunity to appreciate the heavy hand of German restaurateurs struggling with a shin that I could feed myself and my friends on for a week and a half. The dishes are full, robust, overflowing with breadcrumbs and seasoning. It is true that there is a tradition of unique dishes, and that the first-second-second-and-dessert process does not exist. But getting to the bottom is still a good test.
On the other side of the world there is the curious sedimentation of the vague popular idea of nouvelle cousine nouvelle cuisine (and I kiss Stefano Bonilli's holy card as I write it) that still cuts across the planet: from the reader of the Gas Acqua Company to Conductor of Steam Boilers, from the Divorce Lawyer to the coach of women's volleyball teams, there is nothing to do. If a restaurant serves human and somewhat colorful portions, and the bill exceeds 30 euros each, it inevitably becomes nouvelle cuisine.
We, he shakes his head, resigned.
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