“But Dave’s approach to chocolate was actually pretty low-key, in the context of the new foodie movement which has sprung up around fine chocolate. This movement has, alas, spawned its own insufferable rhetoric, such that, in reading over various high-end chocolate catalogs, you are likely to encounter descriptions of this ilk: A saucy single-bean, grown exclusively in the shady lowlands of Ghana and harvested on alternating Tuesdays, at dusk. Notes of cardamom and oak predominate, with an insouciant creosote finish. (Those familiar with other luxury foods–wine and coffee, for instance–are no doubt familiar with this process: the curdling of expertise into hauteur.)”
Steve Almond, Candyfreak: A Journey Through the Chocolate Underbelly of America
Terry Teachout on the arts in New York City
An ArtsJournal Blog