|Photo: Leah Hennel|
One of them is that it is hard not to think about the infinite variety of food in the world, especially if a person is a little hungry.
The second reason is that the article is written by Calgary's food critic, John Gilchrist whose classes I took a number of years ago.
Reading the article was like being in one of those classes -- learning about the history of the food being eaten, in this case about the broth, the noodles, the toppings, the slurping, the temperature, and the popularity. Reading the article was just like being back in one of those classes and having the information delivered between courses.
I have already got it in my mind to try one of the ramen restaurants he mentions. There are some in each of the four quarters of Calgary. Yes, a ramen house close to me ... and you.