According to the New York Times, sipping fresh juice from a coconut has become de rigeur for the hipsters of Williamsburg.
You may have heard of the 200-pound meatball and the giant gummy bear, but you probably didn't know about the 9-foot long challah. The leftovers must have set a record for the world's thickest French toast.
Jean Anthelme Brillat-Savarin: Brilliant taste-maker or the world's first foodiot?
Food·i·ot (noun): An overzealous gastronome whose exhibitionistic affection for food is an annoyance to his or her peers.
Writing in the September 22, 2009 issue of the New York Observer, Joe Pompeo launched a scathing attack on the rise of foodiocy and the proliferation of foodiots in New York City.
He largely blames the Internet for encouraging this phenomenon:
"New Yorkers’ water-cooler chitchat has changed. They used to talk about
sex and politics and TV shows. Now they can’t stop yapping about what
they’re shoving down their pie holes.
We see it in the meticulous record-keeping of eating habits on personal blogs. The ubiquitous Facebook updates and tweets about subscribers’ most recent meals. (Surely you also have those five or so friends whose feeds are 90 percent food-consumption-related?) The requisite iPhone pic before a certain kind of diner—let’s call him a foodiot—ravages his plate."
Food writer Melissa Clark concurred on the degree to which social networking applications have led to a rapid increase in foodiots:
"I feel like these technologies have totally unleashed the foodiot . . . People have this outlet now that they’ve never had before. And something small, when talking to two people, takes on a whole other magnitude when you’re tweeting it to your 1,000 friends. You may not think you’re bragging, but because of the number of people you’re sending it to, it takes on a greater weight."
FoodScanner is a new iPhone app that can scan the barcodes off of food items and record your calorie intake as you eat. Of course, there may be a bigger problem with your diet if everything you eat comes stamped with a barcode.
Pairing cheese with beer -- rather than wine -- is gaining legitimacy according to the Wall Street Journal.
An environmentally correct party host asks the Washington Post: Which has a smaller carbon footprint -- beer or wine?
Sources tell the New York Observer that Gourmet and several other Conde Nast magazine titles may need to slash their budgets by as much as "25-ish percent." Gourmet is also considered to be a candidate for reducing frequency. The Observer article does not report on the potential fate of Bon Appetit.
Several new websites are crowdsourcing and wiki-fying the act of recipe creation (and refinement). What does it all mean?
Inspired by a drive down U.S. Interstate 5 through California’s Central Valley to Los Angeles, visual artist and blogger Stephen Von Worley noticed that big box stores and fast food restaurants were rapidly encroaching on the otherwise barren landscape.
Speeding down the freeway, he arrived at an existential question: "Just how far away can you get from our world of generic convenience? And how would you figure that out?"Read More >