The ugly food movement gained recognition as restaurants and shops highlighted misshapen produce, rebranding food waste into a more accessible topic. Anthony Bourdain advocated for delicious yet unattractive dishes in his 2018 article, emphasizing that flavors are often hidden beneath unappealing appearances. He celebrated items like brutti ma buoni and Singapore's char kway teow, noting that even overlooked parts of animals can provide rich meals if prepared properly. This perspective reinforces that taste supersedes aesthetic value in food appreciation.
"I know well the seductive power of a visually stunning food image... But I also know that some of the most inherently delicious food has been pickled, butchered, braised, stewed, and/or charred in a way that maximizes flavor, visual appeal be damned."
"Ugly food movement... transformed the concept of food waste into a more approachable subject. Misshapen foods were rebranded and marketed to push produce that defied conventional standards of perfection."
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