Chacun a son gout (he says in his best Ed Sobansky accent), I suppose. While I won't deny that lobster is a bit strange-looking, it's never particularly squicked me. (Well, the green stuff isn't to my taste. But I do like lobster meat.) And I'm downright fond of soft shell crab.
I don't think the comparison is fair, though. It's the sheer degree of processing -- the artificiality -- that appalls me here. And it's pretty clear why: I associate meat as a type of food that is typically consumed in a not-highly-processed way. For all that lobster may look like a giant cockroach, the cooked form rarely tries to hide that -- indeed, it typically revels in it. I can't think of any other form of meat I often consume that is served so completely inside its "skin".
So these are types of food that I think of as very "natural". It's not surprising that this hyper-artificial treatment, that tries to make one food look like a different one, bothers me...
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Date: 2007-06-23 02:41 pm (UTC)I don't think the comparison is fair, though. It's the sheer degree of processing -- the artificiality -- that appalls me here. And it's pretty clear why: I associate meat as a type of food that is typically consumed in a not-highly-processed way. For all that lobster may look like a giant cockroach, the cooked form rarely tries to hide that -- indeed, it typically revels in it. I can't think of any other form of meat I often consume that is served so completely inside its "skin".
So these are types of food that I think of as very "natural". It's not surprising that this hyper-artificial treatment, that tries to make one food look like a different one, bothers me...