prescriptive gastronomy

I've generally been a fan of Mark Bittman's book, How to Cook Everything. The recipes I've followed from it have turned out well, and he seems so sensible and down-to-earth. Until you come (on page 592) to this bizarre little gem about his old nemesis, the green bell pepper:

Here we're talking about sweet, or bell peppers (as opposed to hot, which it's best to call chiles to avoid confusion). When it comes to sweet peppers, color is far more important than shape. Actually, there's only one color that really matters: green. Green peppers may be "mature," but they are not ripe, at least not if ripeness implies the peak of flavor. Where a green pepper is sharp, almost acrid, and likely as not to cause indigestion, the same pepper picked a week or two later, when red, yellow, or orange, will have mellowed considerably. Of course red peppers are usually more expensive than green, and not always available, so there are times when we have to settle. But there is no question which pepper is preferable. Note: Purple peppers are green peppers in disguise; the purple color gades to muddy green as they cook, and the flavor is usually bitter.

The purple pepper paranoia clearly proves his psychosis! I'll take a zesty, fresh green bell pepper over a sickly sweet red one any day.

Then on page 111, he advocates that we "just say no" to pasta salad. wtf!