#food snobbery

Is the obsession with single-origin ingredients elitist nonsense that ignores how flavor actually works?

Are spice tolerance contests just gatekeeping, or is bland food a personal failure?

Do chefs gatekeep "authentic" cuisine just to make you feel bad about your takeout?

What's your take on French cuisine being called overrated by people who've never left the US?

How do you actually compare regional Thai curries without sounding like a snob?

Are "authentic" food snobs gatekeeping world cuisines from people who just want to enjoy their meal?