"I found myself shivering on a sidewalk in Brooklyn on a recent April morning, questioning the nature of not just my own desires but also those of the three dozen or so people in line with me."
"Somewhere along the way, I had unwittingly spoiled my taste buds. I was not a foodie, no. That identity category barely exists anymore."
"These days it is a norm, at least among those with disposable income, to have an ultrarefined palate and to embark on new culinary experiences whenever possible."
The article reflects on the author's internal conflict about waiting in line for trendy baked goods in Brooklyn. Despite a reluctance to engage with food trends and celebrity-endorsed delicacies, the author is drawn to a bakery that combines current flavors into unique pastries. This experience prompts a reflection on societal shifts in taste and culinary appreciation, revealing that having a sophisticated palate has become a new norm among those who can afford such luxuries. Ultimately, the piece illustrates the evolving nature of food culture and personal preferences in contemporary society.
Read at www.nytimes.com
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