Is it possible to be a raw foodie AND a ‘foodie’?

Sarah here with some thoughts on Radio 4’s Food Programme about the raw diet, which included an interview with Karen (see her post below for more details). I share Karen’s views on the way the topic was presented, and will be writing in to voice them to the producers, but for now some musings of a slightly different nature...

Has anyone else noticed the extreme resistance traditional ‘foodies’ – and this was after all a show for foodies, presented by a foodie – seem to have to the notion that we should place any restrictions on the foods we eat? The unspoken rule seems to be that if something tastes divine enough or is labelled by the culinary establishment as a ‘delicacy’, to avoid it out of concern for its effects on health and/or because of the cruelty involved in producing it is to reveal oneself not to be a ‘true’ gastronome.