Authenticity | Jonathan Gold, Food Critic

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Authenticity | Jonathan Gold, Food Critic

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Күн бұрын

Jonathan Gold was a Los Angeles local writing for the Los Angeles Times (previously LA Weekly and Gourmet). He was also the first food critic to win the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. He initially began writing the Counter Intelligence column for the L.A. Weekly in 1986, whilst writing about death metal and gangsta rap for Rolling Stone and Spin among other places.
About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.

Пікірлер: 10

@judge4all 6 жыл бұрын

What a smart and wonderful guy! RIP JG

@mrs.moreno8520 6 жыл бұрын

Papa Gold ❤️

@alexanderslee 6 жыл бұрын

RIP JGold

@gregdahlen4375 6 жыл бұрын

What makes something authentic? If the cook is esconsed in the culture in general as well as the food culture? There is a natural tendency to cook what is in the culture around you because those are the ingredients most easily available and the influences you are seeing. So when I lived by MacArthur Park for 10 years I was one of the few white people in a sea of Latinas. Naturally I started cooking Latin food cuz that's what was in the markets. I think it was authentic enough. Though I did mix it with influences from my whitebread upbringing. Cooking may be more rooted locally when one cooks from one's mind rather than following a recipe. If one does see something in a magazine that one wishes to recreate, one will still use what is locally available and get as close as possible. So it still feels true to one's local experience.

@JohnVC 6 жыл бұрын

Greg Dahlen Congrats you just restated one of his points, but in a more pretentious all-about-me- millenial-style-manner.. Listen again to the part about the Momofuku Bo Ssam.

@gregdahlen4375 6 жыл бұрын

John Caputo, can you say what point I restated, because I just relistened to the entire video including the part about momfuku bo ssam, and i didn't hear him saying something that I just restated? Idk if you're interested but i corresponded here and there with Mr. Gold as I live in Los angeles and he wrote for the los angeles times. we talked a little about what whale milk might taste like if you could get it. i believe he thought it would taste bad because the whale eats a lot of fish and it would make the milk taste bad. Whereas I think nature would make the milk of all mammals taste good because nature and evolution make milk taste delicious because it makes the child happy and promotes mother-child bonding,