Once we were sun kings, every little one of us, rulers of our hometown restaurants, demanding whatever extravagances our incomes allowed. We indulged ravenously and gleefully, beneficiaries of a trend known as world cuisine, which meant fresh food flown to the kitchens of top dining establishments at unimaginable expense. Sourcing from faraway places was thought to be the ultimate in elite eating, and nobody I knew had the slightest idea that the pursuit of wanton culinary pleasure wasn’t an advancement in the progress of the human race. (via Alan Richman on Ethical Eating)

Once we were sun kings, every little one of us, rulers of our hometown restaurants, demanding whatever extravagances our incomes allowed. We indulged ravenously and gleefully, beneficiaries of a trend known as world cuisine, which meant fresh food flown to the kitchens of top dining establishments at unimaginable expense. Sourcing from faraway places was thought to be the ultimate in elite eating, and nobody I knew had the slightest idea that the pursuit of wanton culinary pleasure wasn’t an advancement in the progress of the human race. (via Alan Richman on Ethical Eating)