Country by country lists

Decisions, decisions,decisions.

Overwhelmed by endless lists, well so am I. List making seems to be the new genre for the food writing cult, but oh boy does it make for tedious, boring reading. Mt twitter is bombarded daily by the little birds wanting to share their numerical view the world. Jammed packed, some days with a new list almost every minute, the best 10 or 100 of everything from vegan pies (yuk) to restaurants with the best views in the world (yes please). Guess I need to start deleting my favourite list makers…….just a minute I might just miss something really good in the haystack.

As for those annoying slideshows with a you can skip the ad every 4 items, it makes a usually sensible methodical being, simply indecisive.

Each country has its own special blend of lists, awards, hats and stars, I have attempted to pick the teeth out of them so to speak. Their are some exceptional food bloggers out there whose writing is an art form and who I love.

I deliberately side step those hideous, broad based consumer websites where the best of the world chefs and restaurants in the world receive a range of opinions stretching from one pole to the other. After all its a bit like parenting advice, ask an expert or expect to be flooded with experiences and more importantly values of others unknown. Everyone I know claims to be a foodie these days, it is a trendy as blue jeans in the seventies. Dig deep and foodie means so many different things to many people.  Don’t get me wrong, just like the overly opinionated dinner guest, they are entitled to their opinions too, I just don’t want to sit next to them at dinner or be in earshot and hope they go home early.

 

Happy list reading.

A foodie from the  Oxford dictionary A person with a particular interest in food; a gourmet i.e. A connoisseur of good food; a person with a discerning palate.

Noma Japan, February 2015, where every morsel was savoured and umami from each dish, lingered so intensely that to take a bite of the next offering was almost sacrilege.  You knew you would have to say goodbye to a new best friend to make way for the next. Exploring the street food and food halls of Tokyo, provided the matrix to begin to understand what Rene Redezpi’s genius set out to achieve. At the end, I asked “What did you think about the food?'  “incredible”  Massimo Bottura, Osteria Francescana, Modena, Italy