Sorry, let me pause here for a minute and highlight the fact that this article talks about Mutton in the US which is not traditionally known for "tasty but subt

Sorry, let me pause here for a minute and highlight the fact that this article talks about Mutton in the US which is not traditionally known for "tasty but subtle". I. think that the "tasty but subtle" cooking esthetic is not necessarily "western" or western is to broad a term. It's the cooking esthetic of Cantonese cuisine (eastern), Japanese food (specifically Kaiseki), French food and Teo Chew cuisine to a lesser extent (more seasoned than Cantonese cuisine). It's also seen in other countries in Europe but less so (more often as part of the fine dining which has been influenced by the legacy of French cuisine) Note that while I, personally, mostly tend to like "tasty but subtle", it doesn't mean that I criticize or dislike other cuisine which have their own advantages. And, lastly, as a kid living in a French rural area, I had my share of mutton (which I absolutely detested back then but now can appreciate)...