The word ortolan gives me hope. I have had the sense that 'foodie' was both a derogatory term as describing a hedonistic wimp (think Michael Pollan) or referred to a environmental ideolog (think Alice Waters). People have called me a foodie because I ate at the French Laundry for lunch once every two months for the first two years it opened. To me it was the first restaurant in America comparable to what I get on my yearly visits to Tokyo.
Now I find that the highest status meal in the gourmet world is an ortolan. Below is a video on ortolan. Don't watch it if you think like Pollan or Waters.
Orolan is considered the greatest food delicacy by Jean Anthelme Brillat-Savarin who published the gourmet bible in 1825. The dish is made from a small bird that is stuffed with walnuts and seeds in a dark box for four months and then drowned in Armagnac before being lightly roasted and eaten whole (after removing the head).
The whole idea like, foie gras, suggests that a real foodie, understands death and dying as complex moral concepts. Eating a dead animal is not for wimps or ideologs.
Now I find that the highest status meal in the gourmet world is an ortolan. Below is a video on ortolan. Don't watch it if you think like Pollan or Waters.
Orolan is considered the greatest food delicacy by Jean Anthelme Brillat-Savarin who published the gourmet bible in 1825. The dish is made from a small bird that is stuffed with walnuts and seeds in a dark box for four months and then drowned in Armagnac before being lightly roasted and eaten whole (after removing the head).
The whole idea like, foie gras, suggests that a real foodie, understands death and dying as complex moral concepts. Eating a dead animal is not for wimps or ideologs.