NFTs: the process entirely about conspicuous consumption the value of the food is determined by how many resources were expended in the process, not what it actually tastes like. The Heston Blumenthal/molecular gastronomy approach.
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demoscene: a series of increasingly elaborate and labor-intensive techniques for showcasing skill in a constrained environment. However, western super-high-price dining tends to be one or both of "demoscene for food" or "NFTs for food"
I've definitely heard the life advice to avoid trying this kind of thing in case you do like it, then everything less is permanently tainted with the knowledge that it's not as good. > The difference would be completely lost on them.
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I have double-blind tested her a number of times and her taste is unerring, including one trial where she correctly guessed Osetra, Beluga, and Sevruga caviar back when they were all legal, and 4 different kinds of Wagyu beef at a steakhouse. She though 3 stars for LeCinq made sense. To calibrate, on a scale of 1-10 I would rate Cheesecake Factory and Starbucks food at a 3, Tim Horton and McDonald's at 4, and Olive Garden at 6. Poppy was well known to be one of the best restaurants in town, but I still wonder how I would have reacted if I understand the language better. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to thalis would have absolutely merited three stars. I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. Went to Paris and dined at a number of Michelin-starred places, including Le Cinq.
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