Artisanal & Roger Doiron

The Food & Dining section in today’s Press Herald includes an article about the overuse/misuse of the word artisanal,

Even real artisans need to lay off the word artisanal for a while. Don’t get me wrong, it’s great that you are trying to do the right thing, and we do appreciate your craftsmanship. But do we really need to know that the bread you just made came from wheat sown by your great-great-grandmother Clara and was made with a recipe passed down from generation to generation in a Mason jar stored under the floorboards of your Uncle Ned’s log cabin? (Was that an artisanal log cabin?)

an article about Roger Doiron and Kitchen Gardens International, and a piece about a new locally produced cookbook.

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