Squabbishness as Platonic Ideal

Jason Pontin, honcho at Technology Review, tells us to get with the future already and start eating "hypermodern" cuisine. One example of this new type of hi-tech food preparation is Cryovacking, also known as cooking "sous vide," if you do "cuisine" rather than "cooking." In any case, I'm eager to try the food -- I'll eat anything once -- although I suspect that it must be expensive if it takes 36 hours to cook a piece of lamb, and I'm not so sure that I like food that feels "strangely glutinous" or tastes "overpoweringly of squabbishness." [Emphasis Pontin's.]