11.3.08
do you know kahara?
the exoticized restaurant
the dude from el buli
(the "best restaurant in the world")
says he comes to osaka just to eat there
and some dude from osaka goes to spain to eat there

standing in the cheapest supermarket
after reading the owner of kahara's book
i thought about the morality of feeding people
which is better, which is nobler, which is more quality
to take what is availible in your local area and make it delicious
or to take what is availible in the world and make it delicious

the big secret of cooking professionally is that it is very
very
easy to make things delicious
everything else is to help customers keep eating delcious food
im talking about the usual cast of characters
atmosphere, alcohol, presentation, creativity, color cordination, seasonallity etc etc
in other words to prevent boredom
so which customers are experiencing more quality?
the ones eating the infinite variety of the world
or the ones eating the infinite permutations of a finite world?
and which chef is has a higher quality?

i want to say the one cooking local
but then i want to say the one who can sort through the world's bounty
and put something together that is so interesting that it is captivating
captivating in the way that it inspires international travel

but if things can be made delicious so easily what is the point of cooking at all?
you may ask
and i will try to answer, in the context of washoku, on this page