In the David Brooks’ most recent op-ed, “How We Are Ruining America,” Brooks tells a little anecdote that brilliantly illustrates just how far the American school system has to go when it comes to charcuterie: Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named “Padrino” and “Pomodoro” and ingredients like soppressata, capicollo and a striata baguette. I quickly asked her if she wanted to go somewhere else and she anxiously nodded yes and we ate Mexican. How embarrassing, right? I mean, she obviously was balking at the Italian words, and not the prices of the gourmet sandwiches. (Everyone knows you can’t be Italian and poor.) At least he didn’t take her to a French bistro or the IKEA food court, as the KÖTTBULLAR would have been the end of it all. Also, thank goodness for Mexican food, a cuisine with non-English menu items that are more accessible to those without an advanced degree of some kind. (I’d like to think Brooks ordered a mole dish just so he could give a mini-lecture on… Read full this story
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A Fancy Meat Primer for Those Who Didn't Study Charcuterie in High School have 313 words, post on skillet.lifehacker.com at July 11, 2017. This is cached page on Konitono Blog. If you want remove this page, please contact us.