No contagion cuisine?

I’m pretty certain I will never write for one revamped food magazine, so I can laugh at the publisher for saying food 10 years ago was “stodgy, it was epicurean, it was about being a gourmet cook in your own home.” And today? Fashion designers are opening restaurants! Hate to break it to her, but I believe I saw Armani had restaurants in both Paris and Milan a decade ago. Plus how can stodgy and epicurean be either the same or disses? Someone please commission a poorly conceived and stupidly executed takedown of fresh peaches for not being uniform Fruit of the Loom.