A long, long, long time ago (like, last year) I wrote an obituary for the word artisanal. It seemed high time to declare it dead and get on with our lives. And yet, it has become clear in the months that have followed that artisanal is not dead. Artisanal may, instead, be undead.
Just when you thought it was safe to go to work without the dreaded scourge of artisanal hunkering down and making itself at home in your workspace, oops, there it is. Artisanal cubicles, welcome to the year 2012.
Would an apple by another name taste as sweet, or so free of antibiotics, so nutritious and healthful? Or would it taste exactly the same, but just cost more? Such were the concerns of Stanford University doctors who researched whether organic foods are actually better.
Julia Moskin's New York Times trend piece on how artisanal food trucks are all the rage in Paris not only offends our dearly departed Artisanal, but serves to inflict a mortal wound upon Brooklyn, not to mention the entire country of France.
Artisanal, a word that fought early in his career to ensure recognition of craftsmen for their important contributions to society before later being drafted into the creation of a worldwide gourmet branding glut, died Wednesday.
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