On a sunny day in New York's West Village, Calvin Trillin rode me passing on his bicycle. Most of the passers-by he seemed a kind man on two wheels, but from my point of view I was witness to the movement of a God. The legendary New York writers who inspired my own career after reading his book feeding a yen, is one of the last vestiges of a pre-digital era. Trillin not blog; Trillin Tweet not. If you are to interact with Trillin, you rather to do are on the streets of Manhattan as you on the Web.
He is a rarity. Today, only one cooks and food writers who adore most of us – are each of Mario Batali, Ruth Reichl - click away. We know more about it than ever before (Amanda Hesser: "My husband clothes closet organized by colour";) Sara Moulton: "home alone, going to you order sushi for dinner..."); We can quantify also their "hero" status with twitter followers, friends on Facebook and website traffic. And although I am grateful that these heroes are now easy to reach, I fear that something along the way lost is gone. We have acted in our idols for real people, like us, whose e-Mail is hacked (such as Dorie Greenspan on Twitter) and forget, the return of the films, the it from Netflix (Jonathan Gold, born in East L.A.) for rent.
You might find it strange, that I feel this way. I am a blogger dinner, and you, the blame for this trend are my people. If food had blogs not out of the way, what they were doing, and if there was no obligation now for public figures, have an online presence, to compete with people like that we would be heroes (cookbook authors, four star chefs) gap between the food (home cooks bloggers) and food have remained fixed. But now the line has blurred: food bloggers (homesick Texan, smitten kitchen, 101 Cookbooks) books and food writing legends start blogs (ruthreichl.com).
And so glad to know me, that my heroes like me on the Web and Twitter (Eric Ripert: "earthquake in NY & I am fun take on Midtown Tunnel…not"), a part of me doesn't like the oversharing. If we all leading normal lives, leave that to us in the direction of extraordinary push are?
I enjoy the image of Craig Claiborne and Pierre Franey - both giants in their fields (food journalism and French cuisine, or)-located on long Iceland in the 1970's stored and systematically writes recipes for the New York Times on a typewriter. When MFK Fisher to visit her siblings after Mexico in 1941, not they Tweet updates of their journey or a photo album on Facebook share; Instead, she wrote the unforgettable final chapter of the gastronomical me. This is the substance from which heroes are made: a sense of mystery, the feeling, somehow apart. Cause of impossible worlds, they ignite a desire in many of us in any case reach.
Away from the mindless chatter of the digital arena craft of great still carefully sensible among us dispatches, around the world. It is no coincidence that Gabrielle Hamilton of New York City's prune - do not have their blood, bones & butter by Anthony Bourdain, book - as "The best memoirs always was anointed by a Koch" an online presence. She understands the virtues are less thought and save the good stuff for the work which it intends to publish.
Are treated as Calvin Trillin, whose working never easy or feels irrelevant. In contrast to so many of us today, he makes his words score, which is why I would be the opportunity to see him on his bike with him on Twitter or Facebook for another chance. His quiet presence is a reminder why so many of us in the first place entered this field.
Adam Roberts is the creator of the amateur gourmet blog and the author of the cookbook key in the kitchen, out this fall.
Adam Roberts is the creator of the amateur gourmet blog. Illustration © Macrina Busato.
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