Word: snob
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...exotic" spices and techniques ranging from tamari (a wheat-free soy sauce) to tagines, most of fusion's earliest supporters in Singapore have turned turtle. "It simply doesn't work," says Gunther Hubrechsen, chef at Les Amis, arguably Singapore's best French restaurant. Part of the reason is simple snob value. To class-conscious Singaporeans, fusion cuisine has become down-market. How could it be otherwise, when it's the mundane fodder of food courts? Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos are freely available. So are Singapore's traditional syncretic cuisines. Long...
...diverse audience than ever before, due primarily to a dramatic increase in exposure. Past vehicles for indie dissemination—obscure music rags, for instance, but above all the unconquerable mixtape—have yielded to the power of the internet. Indie is no longer the realm of the snob and the obsessive. Eager kids with access to a computer can tap into the scene on their own with the assistance of websites like pitchforkmedia.com, which sift through the releases of obscure labels and make it all far more digestible...
Jonathan Nossiter says he never wanted to make a film about wine. The American filmmaker and sommelier thought it would be too hard to avoid the snob image that his favorite beverage often evokes. A slick portrait of oenophiles spouting pretentious adjectives as they decant a product the audience can only enjoy vicariously? No thanks. "That would have been worse than the cheesiest porn film," he says. Luckily, Nossiter, 43, overcame his reluctance. Mondovino, his documentary about globalization's impact on the winemaking business, is a quirky, subversive defense of Terroir: the idea that every wine ought...
...SpongeBob represents idiocy,” he theorizes. “He is dumb. Patrick is dumb. Mr. Krabs is greedy. Squidward is a snob and vain.” It is a simplisitic but recognizable world that is fun, original and comforting. And terribly funny...
...last glass, the sommelier brings the very wine Giamatti's character, a wine snob, rails against: American Merlot. But it's a 2001 Pahlmeyer, and it's impressive. "It's got so much going on. So much acid, so much tannin, so much fruit--you taste them so distinctly that with age they'll meld into one distinct flavor," Payne says. It's that same blending that Payne does, mixing the effete and the unpretentious, the banal with the surreal, the painstakingly honed with the unretouched, that make his movies so good. At least that sounds smart after four really...