Time's Josh Ozersky tries to get at the heart of what makes ramps so friggin' beloved by foodies: "What makes ramps ramps is not their flavor, you see, but their cultural value. David Kamp, the author of The Food Snob's Dictionary, offers this explanation to Time: 'The ramp is not a salad green, but it is a green vegetable, and it is the first legitimately green thing that appears from the ground in April, a month that, in terms of farm yield, is otherwise an extension of winter. For food snobs, therefore, ramps are overcelebrated and overly scrutinized, like the first ballgame played in April, even with 161 more games ahead.'" Do you agree that's why foodies absolutely freak about ramps?" itemprop="description"> 为什么吃货们对坡道感到恐惧? - 华体会体育推荐

为什么吃货们对坡道感到恐惧?

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Margot's Pizza. He was the founder of the websites Slice and A Hamburger Today. He served as Serious Eats' founding editor after having sold his sites to SE.

" data-inline-tooltip="true"> 亚当·库班河

2018年8月10日更新

《时代周刊》的乔希·奥泽斯基试图深入了解是什么导致坡道所以该死的吃货最爱:

坡道之所以成为坡道，不是因为它的味道，而是他们的文化价值．大卫·坎普是食物势利的字典，给出了这样的解释时间“坡道不是沙拉绿色，但它是一种绿色蔬菜，它是4月份第一个真正意义上的绿色植物，就农业产量而言，4月份是冬季的延伸。因此，对于食物势利者来说，坡道被过度庆祝和过度审查，就像4月份的第一场球赛，即使还有161场比赛。”

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