Local-food tourism: is this now a thing? If the point is that local and seasonal means tasty and fresh, fair enough, but if it's about carbon footprints, maybe suggesting NYT readers fly to Scotland and drive around it for just long enough to sample the local cuisine defeats the purpose?
And with that, back to Renan.
Friday, August 13, 2010
Oxymoron department
Posted by Phoebe Maltz Bovy at Friday, August 13, 2010
Labels: another food movement post
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment