Visionary food

Americans’ Bizarre Relationship With the Color of Their Food

There are many parts of the world where, for much of human history, food was likely a dull visual affair. Take Tuscany, the culinarily renowned region of Italy that the writer Bill Buford muses on in his book about cooking, Heat. He details a near-monochrome local cuisine that has been passed down through the generations: Crostini with chicken-liver paté? Brown. Beans? Brown. Roasted pork, veal, sausage? Brown, brown, brown. Even the vegetables: Buford classifies Tuscan artichokes and olives as “green-brown,” and more amusingly, the porcini mushrooms as “brown-brown.” ….[READ]