Ahhh… the great conflict between keeping it real and selling out. Between marketing hutzpa and passion. Between Tebowing to the dollar and ok, ok..you get the point.
Just for the record I have no aversion to big business. The buzzwords and lowest common denominator marketing are pet peeves of mine from way back though. But that’s another post.
When I hear the word artisan or artisanal I used to get visions of a person that took time in their craft. Someone who makes the best x that they can and you could see the sense of pride in them and what they made. Now those visions are mixed with corporate boardrooms looking over sales forecasts and marketing demographics. For you 90′s music fans it’s kinda like what happened to “alternative” music. You’re ruining the scene MAAANNN!!
The supermarket near me sells “artisan bread that’s baked fresh daily”. What they fail to mention is that before it was baked in the store, it was delivered as a frozen dough ball made in a giant factory that churns out thousands of “artisan” loaves per day. That’s not what I want to think of when I hear artisan. Give me the rustic old people baking bread in an adobe oven dammit!! I have a sense that thankfully, this is changing. More people want more… real. Real products made by real people.
When you see Valentino Pasta, you will be able to see the time and care that was put into making it. When you taste it you’ll know the pride that was taken to bring it to you. That’s the way it should be.That’s the “artisan” pasta I want you to have.
So, is artisan pasta what this should be called? We’ll see when the packaging comes out. Like I said originally things will probably change often around here. It could be worse though. I could call it “Pasta For Foodies”!
Author comments are in a darker gray color for you to easily identify the posts author in the comments