Clementine said this last night over dinner. I can’t remember the context. I think I must have been talking about fried chicken and hushpuppies, as I often am, when she weighed in with her observation. Or, I may have been telling her about the interview that I’d just posted with Amy C. Evans, the oral historian for the Southern Foodways Alliance. Whatever it was that we were discussing, she shared this insight, and I grabbed for a pencil to scribble it down. And, when I did, she asked, as she often does, if I was noting it for my blog. When I told her that I was thinking about it, she responded by saying, “Well, if you do use it, be sure to say that I personally don’t like salty, deep fried foods. I was just saying that they’re popular.” So, there you have it. I hope it’s of value to those of you struggling to make it in the food business.
[Other installments of Totally Quotable Clementine can be found here.]
12 Comments
Wow. Clementine is a sage. The human appetite for fat and salt (and crunch) is actually scientifically verified. It was mentioned in the NYTimes Mag feature on junk food a few weeks ago. I have heard it referenced by food historians a lot. Similarly, Joyce Goldstein (a pioneering mediterranean cuisine cook book author and restauranteur) observed, “I don’t care how sophisticated people are, the human appetite for salt, garlic and crunch has no limitation.” I think she was explaining the astounding popularity of caesar salad at the time. So I would recommend you stay the course… and add in some aioli or tartar sauce.
Smart lady! Jean, Mark, did either of you catch the interview w/the author (of that NYT piece/& book) that was on the radio (NPR of course) recently? I found it fascinating — basically, some folks in the food industry have seen the need to deal with the obesity epidemic for a long time, similarly to how the tobacco industry realized it would face repercussions re:smoking. The difficulty of just how to do that and not lose market share has been one of the big problems (as, of course, is the problem with making various changes to all sorts of products).
I like that she’s requesting caveats now. It’s interesting watching your daughter grow up through the lens of this series.
She’s got a bright future as a restaurant consultant.
Everything you need to know about America in one photo.
http://i.huffpost.com/gen/1041458/original.jpg
I know I use the word “Amazing” a lot when I talk about Clementine. I think now I’ll change it to “Fascinating”. God, I love that kid!!!
For my sake – please introduce her to veganism.
Last time I checked, God, both salt and vegetable oil were vegan, so I think you’re OK.
Eel: Yes, while veg oil and salt are technically vegan they should be used sparingly. The (holy) spirit of veganism is whole, plant based foods. Go in peace my child.
Daniel 1:8-16
Mark,
I recently moved from Michigan (by way of Ypsi to Traverse City and then back to my hometown of Jackson) to Nashville, TN. Nashville has a lot of good and bad. For instance tax laws suck here, as does 99% of country music. What’s good you ask? Nashville Hot Chicken. The other night I had Nashville Hot Chicken on top of a deep fried grilled cheese sandwhich. My life is forever changed, as our my bowels. It’s a must have.
Clementine Maynard’s Salted Lard on a Stick at this year’s Heritage Festival?
Thanks to the British television series MI-5, I am no longer able to appreciate deep fryer humor.
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