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Food Media

Primer for David Brooks' Gourmet Sandwich

Melanie Wong | Jul 12, 201703:50 PM     5

Didn't have to wait long for the internet to respond to this paragraph in David Brooks' recent column:

"Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named ‘Padrino’ and ‘Pomodor’ and ingredients like soppressata, capicollo and a striata baguette. I quickly asked her if she wanted to go somewhere else and she anxiously nodded yes and we ate Mexican.” — David Brooks, “How We Are Ruining America,” New York Times, 7/11/17
https://www.nytimes.com/2017/07/11/op...

First up:
COURSE CATALOG FOR DAVID BROOKS’ ELITE SANDWICH COLLEGE
by LUCY HUBER
https://www.mcsweeneys.net/articles/c...

Then a more detailed treatment of Italian cold cuts:
A Handy Cured Meat Guide for Everyone Except David Brooks
by Nate Erickson in Esquire
http://www.esquire.com/food-drink/foo...

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