GOURMETS.

Auckland Star, Volume LXVI, Issue 224, 21 September 1935, Page 3 (Supplement)

GOURMETS.

FOOD AND THE YOUNG.

The days of plain living and high thinking v seem to be no more not because there are not still many plain livers, even if the high thinking be not always available, but because it is nowfashionable to be knowledgeable about food. Few people have disdained a. knowledge of wine and ljiost cherish it, even exaggeratedly. But food has hitherto been associated with greed or with the French, and both have aroused prejudice. The young man or the young woman of to-day likes not only to know about food but to talk abous it. Not even lobster is plain lobster, combined perhaps with a green salad, but it must be French or American, and the places where it is produced in these divers ways must be distinguished one from another and treated critically. Sauces call for erudition, and the English no longer have many religions but only one sauce—at least in theory. And in contrast with the sauce school, or the school which used to be associated with "messed-up food," there is the school which makes a point of being hearty and eating hot mutton pies or drinking beer. These remember the roast beef of old England, even if this take the form of steak which is antipodal ancr consequently more tender.