Artisanal food is the polar opposite of that classic cheese sandwich of your youth -- you know, bright-orange processed American cheese slapped between two slices of springy extremely WHITE bread. An artisanal cheese sandwich is altogether different. It would feature an unusual cheese made small-scale, probably by hand, served on crusty hearth-baked, hand-crafted bread. Which would you prefer?
Increasingly, consumers pamper themselves with the full flavors of artisanal foods, meaning high-quality foods produced in a non-industrial, traditional, typically small-scale manner. It’s an answer to blah mainstream industrial food production, a way to recapture tradition via delighted tastebuds. Think of European-style sausages ("salumi"), farmstead cheeses, handmade jams and marmalades sold at specialty shops, farmers markets, natural food stores, co-ops and by catalogs.
When you purchase handmade sausages from a deli case located within a small Italian eatery -- such as Da Pino or Salumi in Seattle, for instance – you may pay cash to the same guy who made the European-style sausages you’re taking home. It’s tough work, a passion, a way of life for the producers. Such traditions are encouraged along by organizations such as the American Cheese Society and Slow Food USA.
what's your definition?
|
||||||||||||
 |
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.
|
 |
||||||||||
 |
||||||||||||
Connect with Us 
: 
: More Options
Comments| Add a comment