No one would touch it.
The offending object? A footlong loaf of bread, stuffed with savory cheese, purchased at a beloved Italian bakery and presented with pride at a recent potluck meal. “This bread is delicious,” I crowed.
The kitchen went quiet. You’d think I had offered up a bouquet of poison ivy. One guest said she was gluten free. Another didn’t consume milk products. The mood lifted only when someone else arrived with a large bowl of quinoa and lentils.
It’s becoming harder for Americans to break bread together. Our appetites are stratified by an ever-widening array of restrictions: gluten free, vegan, sugar free, low fat, low sodium, no carb, no dairy, soyless, meatless, wheatless, macrobiotic, probiotic, antioxidant, sustainable, local and raw.
Though medical conditions like celiac disease and severe allergies have long relegated a small percentage of diners to rigid diets, more and more eaters outside this group appear to be experimenting with self-imposed limits, taking a do-it-yourself, pick-and-choose approach to restricting what they consume.
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