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How Did Toast Become the Latest Artisanal Food Craze?


See on Scoop.it – Pahndeepah Perceptions

How did toast become the latest artisanal food craze? Ask a trivial question, get a profound, heartbreaking answer.

Keith Wayne Brown‘s insight:

…’ Why all the toast? “Tip of the hipster spear,” he said. I had two reactions to this: First, of course, I rolled my eyes. How silly; how twee; how perfectly San Francisco, this toast. And second, despite myself, I felt a little thrill of discovery. How many weeks would it be, I wondered, before artisanal toast made it to Brooklyn, or Chicago, or Los Angeles? How long before an article appears in Slate telling people all across America that they’re making toast all wrong? How long before the backlash sets in?’

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Keith “Maggie” Brown
I am a PhD student in Philosophy and Religion at the University of North Texas-Denton. I began my vocation through a nine year apprenticeship with my mentor, Richard M. Owsley. I can be found around Denton troubling students and professors about this and that. A fringe scholar wandering the borderlands between the Academy and the World, I love the hell out of Socrates and Yoda while tending to act like William S. Burroughs and Jaba the Hut. My current projects include studies of the Dào Dé Jing, the intersection of Karl Jaspers’ periechontology with Tarot, and the challenge of queering existential hermeneutics.
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