This reading was a little hard to concentrate on because of the hardious vocabulary. This text was plain about the reality of the culinary world and their association with meat and how it is presented to the world and how the author himself view it. In the text it states the physical degradation of how he view meat “These people have obviously never visited a poultry farm. Chicken—America’s favorite food—goes bad quickly; handled carelessly, it infects other foods with salmonella; and it bores the hell out of chefs.” The culinary world is full of good food and somehow the before and after situation and all the downsides of the preparation for the chefs. The author talks about how he maintains his restaurant steady to prevent the little mistakes that degrades the degustation of the food.   The author is describing the discourse community of restaurant owners and chefs and food lovers an all time related food family.