Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

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re: Elevating the American food scene

I cannot agree more with you. Having lived in Hong Kong most of my childhood and travel extensively through out Asia and Europe, almost everywhere I vist the average level of cooking is better than US. At least they are very authentic and true. Fortunately, I think the trend has been getting better, especially in the ethnic food scene (at least in San Francisco and LA, you can find several respectable ramen and Izakaya. The US dinning scene has been a very bipolar market, just like any emerging markets. With time, I feel that the middle market and lower market will eventually get better.

Btw, the Dragon Beard Candy is one of my all time favorite and sadly it is a dying art in Hong Kong. There are probably only a handful of people who still know how to make it. :)


re: Elevating the American food scene

Whenever I go somewhere the likes of which you speak, I always verbally acknowledge to the owners and cooks that their painstaking efforts are worthwhile and have not been lost n me. Then I go there as much as I can and I tell everyone I know about it.

But sometimes those nuances fade, or the perfectionist chef leaves. So it is very important that we relish them when they are there, in the moment.

shuna fish lydon

re: Elevating the American food scene

i think there is also a lack of appreciation for quality food in america .. the focus is on quantity and value, supersizing .. i can understand that -- who doesn't want value for their money .. unfortunately, the geography in most of america (outside the 4-5 major urban centers) does not provide enough traffic for a medium-priced quality restaurant to thrive, let alone survive .. too many people are content getting mediocre food for low prices ..
and i don't see this trend getting any better in the next 5-10 years -- as you've suggested, this is a cultural difference, not simply an economic difference .. cultural appreciation for food, and having an expectation of a certain quality.