Authenticity Watch (?): Eating Dirt - Macleans.ca
 

Authenticity Watch (?): Eating Dirt


 

This was probably inevitable: From the NYT ideas of the year series, Gourmet Dirt:

During the tastings, Parker spoons dirt into stemmed wineglasses and adds a small amount of water — essentially making mud — to release the soil’s aroma.

Tasters bury their noses in the wineglasses and sniff deeply. The dirt’s vapor molecules fall on the backs of tasters’ palates, and they taste what they smell. “It’s just like when you walk out after it rained,” Parker says, “and you say, ‘Oh, my God, that smells vibrant.’


 
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Authenticity Watch (?): Eating Dirt

  1. It describes Parker as an artist first and notes that these tastings are usually held in art galleries. I think this needs to be evaluated as performance art, not a foodie trend.

    • Ah, authenticity watch indeed then.

  2. I know it seems a bit silly, but this doesn't seem to be much different from what gourmets and sommeliers have been doing for generations. They are also right that the type of soil and its contents will affect what the food tastes like. So I can see people who are foodies educating themselves about dirt and its connections to food quality. Particularly if this group is involved own upscale restaurants or procure ingredients for upscale restaurants.

    I don't get what they are saying by soil tasting "peppery" or "citrusy" though. I've smelled my fair share of dirt in my time, but I can't say I've ever smelled dirt that smelled like that.