FWIW... I like to think I'm someone who "gets" the "culinary language" (insofar as that is meaningful; food/cooking/taste being so subjective I'm not sure how

FWIW... I like to think I'm someone who "gets" the "culinary language" (insofar as that is meaningful; food/cooking/taste being so subjective I'm not sure how useful the comparison to a "tightly-written C program" can be). Have cooked since I was 12, payed way too much for a fancy french culinary school, worked in various styles of restaurant. I think Michelin-star-type restaurants are repulsive, masturbatory, hubris infested dumps. Le Cinq's 140 EUR "Spaghetti Gratin" is only marginally less absurd than a "contemporary artist" selling a plain white canvas for 7+ figures. Give me a big plate of grandma's spag bol over that any day.