It’s interesting how the cultural shift and obsession with food takes place among certain people and places during a time of aimlessness and despair. I sometimes wonder what the people who open restaurants/cafes/bars with no talent for food or hospitality would be doing years before the work became socially acceptable and a way to make a living.
Probably in sales.
And the writers, I’m guessing, would be teachers or bookstore managers.
At the end of the day, food is meant to sustain. But it can also serve to distract. And that’s a good thing because life is tough, but another question might be: What is tough and how do we make it less tough?