Funny: I was just about to follow up on yesterday’s news about UNESCO’s declaration, with some further explanation for those less familiar with the various definitions/forms of patrimony and heritage considered worthy of protecting. Then Tim’s post popped up when I refreshed this page. Then my other tab opened, eerily on its own, to The New Yorker‘s website. Although it is a site of frequent visitation for my browser, the eery thing was that it chose to open on its own, at that particular moment, and in the most visible spot on the page was this particular blog post:
Rounding out the weekend reading was a piece in Le Monde about the California ban on foie gras—another death notice of sorts. As Dana Goodyear has written, the Californians see the ban as a life-extending measure for ducks and, potentially, for humans who relish their fatty livers, whereas the French fear the demise of their patrimony before its time. “The French producers are furious,” Le Monde wrote, quoting a diplomatic source who reasoned, somewhat shakily, “It’s a subject that can seem anecdotal, but it’s necessary to take it seriously … Foie gras is an important part of our gastronomic heritage, recognized by Unesco.”
I no longer need to write the post I had intended, so I will just link to a post that partially explains my love of heritage, culinary patrimony in particular. Truth be told, Tim’s compelling post notwithstanding, the above in extra-particular is among my culinary favorites.