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4 Comments:
@Karen: he's not really blogging - he's just posting once a month, and the only things he's posting are links to his own articles published on the nyt website.
Raphael at 11:06AM on 05/02/08
Hmm. Looks like a blog, walks like a blog, to me. :)
Confusing, these things. Sort of like Casey delineating "bloggers" from "people with websites". There's stuff to read on both. Sometimes photos on both. Sometimes taken by the person doing it, sometimes flicker'd or stockphoto'd. Is there a difference? She sees one. Some others who commented to her quote don't.
As the end-user though I have to say that when I see "blogger" I think "blog" - and though (as in the case of Harold) he is not telling me what time he brushed his teeth today or how the celery he bought from the market was so marvelously delightful he just had to share with the world his (sic) recipe for celery remoulade pulled from some currently fashionable cookbook author's book with notes on how the celery performed (or not) - the gathering in blog form of things he actually wrote himself is rather nice to see.
Poor Harold. No blog.
Poor Karen. Confused.
Good Raphael. You are still my hero.
Karen Resta at 11:23AM on 05/02/08
RE Karen Looks like a blog, walks like a blog....
I've never liked the word "blog".
I've always liked Harold McGee.
I've never especially liked the NYTimes.
I've always liked Velveeta & Shells!
srhcb at 5:35PM on 05/02/08
I never used to like the word "blog" either, srhcb. It sounded to me like someone trying to blow their nose which was badly stuffed up.
But as time goes on the reality of what blogs are (which can be very good) has transposed the sound of the word into just what it means (or rather what I think it means which is not what Raphael claims it means and of course he's the New Media Expert so I must believe him) so any overlays of any feelings of archness towards the word have vanished.
When McGee first came out I wasn't too crazy about him either, because one of my cooks was so enamored of him that he'd keep on wandering around the kitchen telling the other cooks why something was happening (scientifically) with what they were doing and I had to keep on chasing him back to his station to get the food out which seemed for some reason important to me.
Strangely enough, it was this same guy I promoted to be Exec Chef when I moved on to other things. So McGee was a good thing in the final analysis. :)
I love the NYT because it reminds me of sitting at Dave's Corner eating brunch on Sunday mornings with my boyfriend.
And Velveeta and Shells have their place in the world, having provided pleasure to countless millions. Maybe McGee will write a column on them. :)
Karen Resta at 8:12AM on 05/05/08