When a reviewer starts explaining how the preparation of a quiche Lorraine at the restaurant he has visited differs from the way one prepared a true quiche Lorraine, I always want to interrupt. “But did you like it?” I want to shout. “Did it make you happy? Did you clean your plate?” … [Once] I was eating some homemade gazpacho and talking about how it differed from the more authentic gazpacho one got in Seville. The more I talked about the difference the faster I wolfed down the gazpacho – until I realized that one way what I was eating differed from authentic gazpacho was that it tasted better.

Calvin Trillin, American Fried