While I appreciate an article in the NY Times that is about both Hungary and pork, it reeks of a kind of unconscious classness that, while barely tolerable in the folksy tales for the educated class on Weekend Edition or All Things Considered, is more masked within the depths of foodieness with it's a touch of 'let them eat succulent pig!'
That said, it certainly was interesting to learn about the history of the most coiffed pigs ever. And it's a great story of man versus pork machine.
It's not just me who has one eyebrow up at the article - chew.hu, the English language foodie paradise enjoyed some snark at the article's expense. But even better is the completely fascinating exchange in the comments section between chew's editor and the author of the NY Times article. It gets so good / bad that the NYT guy even does a 'nya nya nya nya nya' to chew for not being, well, the New York Times. Er, um, yeah. It's a fun read!
(photo courtesy of NYT article!)
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