I’m still enjoying Masterchef: The Professionals along with a whole raft of other scrummy foody programmes here, but increasingly I’m struck by the frequency with which certain seemingly
overweight heavy-boned food critics criticise would-be chefs for serving too much food on the plate.
Since their delicate appetites and finely honed food-related sensibilities apparently prevent them from pigging out in the way that a less sensitive, more plebeian scoffer like me might be happy to do, if presented with an over-generously proportioned plate of something extremely delicious, I can’t work out where all that gently rippling abdominal padding is coming from.
Is it some sort of previously undiscovered lipid-based osmotic process, perhaps, exclusive to food critics? Or possibly the mere sight of all those over-stuffed plates is enough to trigger in them some kind of metabolic crash…? Answers on a postcard, please, to the usual address. In the meantime, though, it’s a mystery!