Omnivore - Linton Hopkins explains good food

From riffs on salt to the point of seasonal cooking

I love this video of Linton Hopkins of Restaurant Eugene and Holeman & Finch. It's a brief talk for TED.com entitled "Creativity vs. Chaos." Among other things, it provides one explanation for the obsession with "seasonality" that I questioned in the post below.

Hopkins argues that framing cooking within a season's ingredients compels creativity. Interestingly, he says that may mean the subtraction of classic ingredients as, for example, holding off the olive oil in a caprese salad.

He also discusses the way language affects our perspective on food. He jokes that a dish of pork belly and vegetables that might cost $4 in the South would cost $75 if prepared in France and given a fancy name. He also talks about the consumption of offal.