Dear Eating Las Vegas,
You recently wrote a caption on a photo you posted on Facebook, “I think I could eat ‘modern Japanese’ food every day of my life and not get bored.”
It made me wonder how you, as a food critic who’s refined his palate over the course of many years, came to appreciate a cuisine like this which, admittedly, is not a commonplace offering in most of America?
At what point does taste get refined to appreciate the subtleties of a cuisine like Modern Japanese, or even to start exploring? Any art form (film, music, art, etc.) has levels of refinement, as the curious audience member ventures off to more significant, and more difficult to interpret, levels of appreciation. How does it happen with food?
The best way we can answer the question(s) is to give you a brief tour of what ELV calls: The Evolution of a Critic.
Our good friend, author, food writer, Esquire magazine food critic and noted chronicler of the history of American food and drink, John Mariani says there are 3 kinds of food critics: “The slobs, the snobs and the oh goodie goodies.”