“As much as gastronomy applauds novelty, it is based in equal part on nostalgia. In the mind, food, being an ephemeral creation prepared from ephemeral materials, is necessarily located in the past, and there is a tendency to believe that the best must behind us; that, in a sort of theory of epicurean entrophy, flavor and goodness are ebbing as time moves forward.”
Robert Clark, James Beard: A Biography
Terry Teachout on the arts in New York City
An ArtsJournal Blog