about 1 month ago

Chang’s approach to food is cerebral; he claims to be better at thinking about food than cooking it. For him, hitting the right flavor is grounded in Hofstadter’s idea of the strange loop: when something is correctly salted, Chang argues, it tastes both over and undersalted at once. As a strange loop, this saltiness makes you stand back and regard your food; you start thinking about “the system it represents and your response to it”. He argues that this meta-regard keeps you in the moment and connected to the deliciousness of your food. We counter that it intensifies a moment in a flow, temporarily thickening your experience without keeping you anywhere for long.

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