Learning how to become a gourmet
These days it’s not always enough to suggest to friends “Let’s grab some coffee” or “How about a beer?” People often expect far more information before committing: What kind of coffee is it; how is it prepared; where are the beans sourced? Or, what brewing style is the beer; how hoppy is it; what’s the alcohol percentage; and is it a limited or seasonal batch? It seems everyone’s a gourmet now. What accounts for the shift in American culture from food as sustenance toward a European sense of food as entertainment? Perhaps it’s the ubiquity of the Food Network and obsessive shows like “Top Chef” and “The Great British Baking Show,” or the popularity of the late chef Anthony Bourdain’s globe-trotting travelogues, in which food also served as a navigational guide and cultural bridge. The cachet of displaying a sophisticated palate and speaking fluently about complex food and beverages — particularly artisanal...