A Quote by Alex Kapranos
A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.
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It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
There have been plenty of experiences that I wished to write about but found them to be somewhat similar to each other. Later I realised that though they are of similar nature but each of them has changed me in a different way.
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
I definitely write about things that are universal, that everyone can identify with. You're supposed to write about things you're passionate about and I guess I am a foodie. I do love food and it's kind of like I'm an eccentric observationalist guy. To make it kind of universal, I try a lot of different things. When I first started writing this, I was like, 'No food.' Then, you know, it just always goes there.
Any negative review you write, they'll say, "Oh, you're being so mean." I think the problem with a lot of criticism is that too many critics either write just description or they write in a Mandarin jargon that only a handful of people can understand, or they write happy criticis - everything is good that they write about. I think that's really not good. I think it's damaged a lot of our critical voices.
I write a lot on airplanes actually because it's completely isolating; there's no one to talk to, there's nothing to do. And then I think a lot of it sort of comes out sitting down with the people I'm co-writing with and talking to them about what I'm going through and what I want to say. It just sort of happens; every song came about in a completely different yet organic way.
I really love to write about food, crafts, and fashion, so those details will always be a part of my books. I think they inject stories with color and flavor, providing a tactile experience.
Part of my job as a food writer is to describe food. So my work on 'Top Chef,' I feel, is an extension of that. When we give a criticism to the contestant, we want to make sure we tell them why it's not working and why it would work if they did it a different way.
The thing I liked about writing about food when I started it was that I felt I was writing about food in a different way. Not like a food writer.
Eighty percent of flavor comes from your nose, including a set of internal nostrils. When you chew food and hold it in your mouth, the gases that are released goes into these nostrils. People who wolf their food are missing some of the flavor.
G.O.O.D. Music is just real tastemakers, man. Kanye's a real tastemaker. One thing that I feel is tight about G.O.O.D. is that a lot of people have their own style, and you can see that. My style is different than Pusha's, it's different than Cudi's. But it's also slightly similar 'cause we have some similar tastes.
There are more similarities than differences when it comes to preparation of a performance. You're using some lyrics, you have a relationship with them, they apply to different parts of your life and different circumstances, different memories, different stories you have in your head. You form personal relationships with the song. I think that's very similar, in a way, to prepping a character. You pour your own personality, in a sense, into the character, you sympathize with a character in a way that's similar to the way you might sympathize with a song.
Food is interesting to me because it's a way of understanding culture and societies and history. I would never write about food just as food. Just like I would never write about baseball just as baseball.
There are a couple of different types of food I eat a lot. I was raised in the South, in Tennessee, so I’m going to go with comfort food, soul food. I would probably start with collard greens and candied baby carrots and then have some biscuits and white gravy - and for dessert, probably blackberry cobbler.
The way my body is viewed in the world is different than a male body. People are going to write about the performance, but they're probably also going to be writing about what I was wearing or my hair, which just doesn't happen to men.
I feel like everything I write about is a gift I need to share because there is somebody out there going through a similar thing that might need to hear it. I know music helped me a lot. And still does.
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