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DEL.ICIO.USWaiter, There’s an Organic Fly in My Soup
The Atlanta Journal-Constitution
I’m bothered more and more by the use of catch phrases and terms on menus that feel like fashion trends than integrity of ingredients. Seems that every restaurant from Bacchanalia to El Toro touts the use of “farm-raised,” “organic,” “local” or my favorite, “artisanal.” There really is no mandate from any governing body that says a chef or restaurant can’t use these terms based on what he/she cooks and sells, whether they actually use them or not. Good ingredients cost money. Chefs use them for a reason. Shouldn’t there be some code of ethics when it comes to menu writing?
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Comments
By concerned
October 30, 2006 04:36 PM | Link to this
Link to this blog from front page is incorrect. There is an extra ” at the end of the link. If you remove this, people can access this blog and comment.
By Dan
October 31, 2006 08:23 AM | Link to this
The common link regarding all of your examples is that regardless of how they may be used in the restaurant industry there is not one specific definition for any of them in any context. Find a supplier, restauranteur you like and trust, stick with them most of them live on their reputation not the subliminal advertising on their menus. The last thing we need is government intervention into the definitions of food industry words
By Drew
October 31, 2006 03:04 PM | Link to this
I disagree with Dan to an extent. I think there is room for regulation but I agree that it’s hard to define the specifics. These terms aren’t good or specific enough in my opinion and they are now being exploited. I mean, what pig or cow do you know of that wasn’t farm raised?! There are already regulations for using the term organic.