Crickets in whisky jelly (Photo by Didier Baverel/Getty Images)
Gustatory, ethical and capricious
By
This article is taken from the June 2026 issue of The Critic. To get the full magazine why not subscribe? Find our subscription offers here.
My wife, who is fastidious in everything except her choice of husband, has a long list of foods she rejects for bewilderingly varied reasons — gustatory, ethical and capricious. She likes liver in Dubonnet, but not kidneys al jerez. She relishes the texture of avocados or foie gras, but pressed tongue repels her.