How the Music Industry Capitalized on Foodie Culture — and Why the Culinary World Is Turning the Tables

Illustration by Brett Nuckles for Flavorwire.

Flavorwire

Illustration by Brett Nuckles for Flavorwire. Illustration by Brett Nuckles for Flavorwire.

A few months ago, in a foreign city I’d never visited before, I found myself fondling raw steak in a pitch-black room. Despite the disconcerting situation, all I could focus on was the conversation taking place several tables away: an argument between two men over a friendly bet. It sounded like they were wearing lapel mics. When one or more of the five senses is impaired, our remaining abilities overcompensate — a fact that sits at the heart of Montreal restaurant O.Noir’s light-free concept — but I hadn’t imagined my hearing would be the sense to take over when I sat down to dinner.

With all due respect to my dining companion — my oldest friend — I can’t remember a word he said that night. I do, however, remember the smug tone taken by one of the men arguing at the table to…

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