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Should Recipes Shrink to 140 Characters on Twitter?
Amen. I was a bit dismayed by the Twitter-bashing at the discussion. Twitter is just a new technology, not the end of the world as we know it. It's as if the same Twitter-detractors circa 1890's were saying "eew, there's nothing that I could say on a telephone that I couldn't write in a letter! It's a bad invention!" Perhaps 140 characters is too short to fully transmit a recipe; but there's more than one way to roast a chicken, and there's more than one way to learn how to do it. It's best not to confuse the medium with the message.
I think there's a lot of anxiety floating around in the print media world about the loss of authority to Internet sources. It's understandable (and trust me, as a journalist I am no "death-to-mainstream-media" doomsdayer) but a bit short sighted. Just because anyone can say anything on the Internet doesn't mean people have lost the ability to recognize quality.
Do Men Cook Differently Than Women in Restaurants? Can You Tell the Difference?
Gwen's explaination in the comments makes plenty of sense, though I think perhaps the Astor Center panel asked the wrong questions and that muddled the issue. What I take from Gwen's post is that there's sexism in restaurant kitchens, not that chefs' cooking is gendered. And of course that's important to talk about and understand the reasons why.
Restaurant sexism has assuredly been a part of the French haute cuisine tradition. Good rundown on this is here: ttp://www.stratsplace.com/rogov/women_chefs.html Also, "The Taste of America" by John and Karen Hess also touch on this, particularly on some sexist claptrap said by Paul Bocuse about how women could never be chefs.
In France, there's a distinction drawn between haute cuisine (in restaurants, prepared by men) and la cuisine de la bonne femme (at home, prepared by women). Logically, one is not better then the other, but which one has been accorded glory?
With the cooking and eating stunt I think the panel was trying to touch on the gender issues inherent in consumption of food, which to me is most interesting: why would a pink cocktail be girly? Why is red meat for dudes, while salads are for women? Some background on this can be found in Laura Shapiro's wonderful books "Something from the Oven" and "Perfection Salad."
Why The Hate For Alice Waters?
I thought that the pullquotes Shapiro had at the front of her piece were revealing - they're from a bunch of young (ish) fellas and the NY Post (and only one a chef, albeit an ex-chef) hating on a woman because she's elitist. I note that no one is going after any other elite male chef who champions sustainable agricuture - Dan Barber springs to mind. Surely he is an elitist, if Waters is? The gentlemen (and the Post) are entitled to their opinions even if they are dull and unenlightening; but the boys should be more thorough. They should tar the whole organic movement, while they're at it - throw Michael Pollan in, and anyone else who likes their tomatoes red and in August. Let them eat chicken fingers.
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Recent Comments | Response to Comments
Why are you a serious eater?
Call me a pedant, but isn't the term "serious eater" just something that www.seriouseats.com just made up as a marketing slogan? It doesn't have any intrinsic meaning to it, if you catch my drift. By saying you have an interest in food you say pretty much the same thing. Far be it for me to harsh everyone's mellow, of course...
Should Recipes Shrink to 140 Characters on Twitter?
Amen. I was a bit dismayed by the Twitter-bashing at the discussion. Twitter is just a new technology, not the end of the world as we know it. It's as if the same Twitter-detractors circa 1890's were saying "eew, there's nothing that I could say on a telephone that I couldn't write in a letter! It's a bad invention!" Perhaps 140 characters is too short to fully transmit a recipe; but there's more than one way to roast a chicken, and there's more than one way to learn how to do it. It's best not to confuse the medium with the message.
I think there's a lot of anxiety floating around in the print media world about the loss of authority to Internet sources. It's understandable (and trust me, as a journalist I am no "death-to-mainstream-media" doomsdayer) but a bit short sighted. Just because anyone can say anything on the Internet doesn't mean people have lost the ability to recognize quality.
Do Men Cook Differently Than Women in Restaurants? Can You Tell the Difference?
Gwen's explaination in the comments makes plenty of sense, though I think perhaps the Astor Center panel asked the wrong questions and that muddled the issue. What I take from Gwen's post is that there's sexism in restaurant kitchens, not that chefs' cooking is gendered. And of course that's important to talk about and understand the reasons why.
Restaurant sexism has assuredly been a part of the French haute cuisine tradition. Good rundown on this is here: ttp://www.stratsplace.com/rogov/women_chefs.html Also, "The Taste of America" by John and Karen Hess also touch on this, particularly on some sexist claptrap said by Paul Bocuse about how women could never be chefs.
In France, there's a distinction drawn between haute cuisine (in restaurants, prepared by men) and la cuisine de la bonne femme (at home, prepared by women). Logically, one is not better then the other, but which one has been accorded glory?
With the cooking and eating stunt I think the panel was trying to touch on the gender issues inherent in consumption of food, which to me is most interesting: why would a pink cocktail be girly? Why is red meat for dudes, while salads are for women? Some background on this can be found in Laura Shapiro's wonderful books "Something from the Oven" and "Perfection Salad."
Why The Hate For Alice Waters?
I thought that the pullquotes Shapiro had at the front of her piece were revealing - they're from a bunch of young (ish) fellas and the NY Post (and only one a chef, albeit an ex-chef) hating on a woman because she's elitist. I note that no one is going after any other elite male chef who champions sustainable agricuture - Dan Barber springs to mind. Surely he is an elitist, if Waters is? The gentlemen (and the Post) are entitled to their opinions even if they are dull and unenlightening; but the boys should be more thorough. They should tar the whole organic movement, while they're at it - throw Michael Pollan in, and anyone else who likes their tomatoes red and in August. Let them eat chicken fingers.
'Am I Obsolete?' Asks 'San Francisco Chronicle' Food Critic Michael Bauer
Is it fair to say that there will always be a place for quality? I'm not sure that amateurs posting on sites such as Yelp carry as much influence as professional critics like Bauer and Frank Bruni. B&B go to a restaurant many times and have the weight of experience behind them when they write a review. It doesn't mean their judgements are iron-clad perfect - that's never the case with any critic - but they are well-informed, and most people know that and acknowledge their authority.
I'm not sure what the use patterns are for food media, but I'm willing to bet that people read a number of different sources - newspaper, blog, social media, sites such as this one - for food news. It's a healthy thing for the traditional critics to mix it up with scrappy onliners. Bauer should take all the interest in his profession as a complement and a friendly challenge.
Serious Grape: Women and Wine
Last year, the British wine magazine Decanter had a piece wondering where all the women wine collectors were. Not women wine drinkers, mind you, it noted that plenty of them are out there, but collectors with a cellar and a en primeur addiction. The article's point was that so much of wine collecting is full of dudes with a macho, "check out my magnum of Screaming Eagle" attitude that it turns off ladies with a good palate and an interest in exploring wine. I enjoy talking about a wine's history and what makes it good far more than I enjoy hearing someone brag about the vintages he's tried. I don't think I'm the only wine collecting woman who feels that way.
Serious Heat: Roasting Chiles the Alton Brown Way
Depending on the chiles, it might make sense to use gloves when peeling them if you want to use your fingers. I've learned to use the back of a chef's knife to scrape the skin off the chile after roasting to minimize touching it, and I always wash my hands well afterwards. Once is enough when it comes to getting capsaicin under my fingernails. That burns like nobody's business.
Why Serious Eaters Should Be Serious Wine Tasters
This is totally right - but how do you learn to use wine discriptors that reference things you can't taste? http://laasinvineyard.wordpress.com/2009/01/23/do-i-have-to-taste-a-wild-boar/
Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC
Concur with the general trend of this thread that Baogette is no great shakes.Though I wouldn't know a rice flour baguette if it whacked me upside the head, I did note that the bread in the Baogette sandwich wasn't as pleasant as the banh mi I've had at other locations. My problem was that the meat was too sugary and the mayo too goopy, tossing off the balance of the sandwich. Did anyone else think that the meat was too sweet? Was it just me? I'd rather have slices of spongy Vietnamese sausage.
Maybe I'm just the sort of philistine who likes her cheap pleasures to stay cheap, and thus I have an intractable bias against haut-ified fast food such as this place. My first banh mi was from a little storefront in Chinatown, and I thought it was manna from heaven; Baoguette, for all of its cheffy flourishes, isn't quite the same in ambiance or in execution.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Bagels, cream cheese, lox, tomatoes, capers & red onions, of course! With coffee. What could be better?
Why Isn't Chinese Food Hip?
The only thing I'd add to this is that the Chinese themselves are not percieved as hip, at least not in the "aspirational lifestyle" variety. Americans want to pretend, at least for an evening, that they are bistro-going Parisians or Romans at their local trattoria, as these cultures have romantic associations. As China becomes more promenant culturally and economically I think this might change; Americans will see the Chinese lifestyle as aspirational and will become more interested in authentic Chinese cuisine.
I agree with chevans, above, about restaurant decor as a factor in Chinese cuisine's lack of hipness. Many of the good, authentic restaurants in NYC's Chinatown have all the charm of a high school cafeteria. I like eating at these restaurants, but if I want nice ambiance I'll look elsewhere.
Where's the (Kosher) Beef?
I gather from reading the Iowa papers that some sort of shakedown at Agriprocessors has been a long time coming. Along with the immigration issues the company had problems with workplace safety, environmental violations, sexual harassment and even trouble paying their workers on time. The meatpacking plant employees were a big part of the population in Postville, and the tiny burg might become a ghost town without them.
If there could be a silver lining to this it would be that kosher meat customers might demand that Agriprocessors clean up its act. Shady business practices in meat processing isn't limited to Agriprocessors, but Jews who keep kosher would have pull with the company. Whether anyone has pull with the immigration authorities who authorized the raid and the deportations is another question.
Cook the Book: Wine Bar Food
I like rich foods with yeasty brut champagne, like pate or salty nuts, like almonds. I really like to eat fried things with champagne. Most recently I fried squid and ate them standing up in the kitchen, when they were still piping hot - both the food and the ambiance went nicely with glasses of champagne...
Poutine: Curdy Canadian Comfort
I insisted on eating poutine while I was in Montreal for the jazz festival last summer. I was in Quebec, and I was determined to eat the national dish. I'll admit that I wasn't overwhelmed by the experience, probably because the gravy and cheese curds were not top quality. As my companion and I were finishing our beers and gazing uneasily at the empty plate the waiter came by and asked us, "Well? Was it almost good?"
Put Down the Scotch and Step Away from the Shaker
I like my single malt neat, but on rare occasions a rusty nail does the trick. It's equal parts drambuie and scotch served over ice. Curiously, it gets better as the ice melts. But I save blended scotch for this - there's no use in blunting the subtleties of a good scotch.
Mike Huckabee May Not Be the Serious Eaters' Choice
The Olive Garden mention was total red meat for Chafets's East Coast, high-class readership - it helped us size up Huckabee in one fell swoop, a la "well, if he thinks the Olive Garden is good Italian food, he must be a bumpkin..." It's a bit of a dig, sure, but Huck - a guy who didn't even bother to bone up on the NIE on Iran - might deserve it.
A way better dig against Huckabee was when Chafets called him out on describing the previous Arkansas governor's refusal to resign "the greatest constitutional crisis in Arkansas history" - Huck ignored the state's succession from the Union and the forcible integration of a Little Rock high school. This point isn't topical for a food blog, but it sure is delicious.
Has Today's Food Writing Gone to Pot?
Let a thousand food writers' voices bloom and all that, but Levy is right that a fair number of writers use bluster and bravado to cover up for the fact that they aren't great stylists. Bourdain's Kitchen Confidential was gripping as a tell-all about what goes on in professional kitchens, but it wasn't much more than that. It's too bad that Bourdain's approach has lead readers and writers to confuse clever insults with insight. Having a knack for tart, distainful commentary does not make for a smart critic or a honest writer - it makes for a one-trick pony.
Why are you a serious eater?
Seriously? You've NEVER heard the phrase "wow - those are some serious eats" or "you can get some serious eats at the diner on 441"...? I find that hard to believe. I guess it's possible because I've never heard some of the phrases popular on the west coast like "rode hard and put away wet" (to describe someone disheveled looking) or "f*ck me running" to describe.... I have no idea.
Should Recipes Shrink to 140 Characters on Twitter?
Hello! I write @cookbook on twitter; thought I'd pipe in. It should go without saying that 'twecipes' aren't meant to replace recipes. As others say, they're meant to be a challenge. Grandmas are frequent fans of the genre, which cuts to the chase of cooking, and leaves room for creative interpretation -- dice or slice the carrot? How finely to puree the soup? They're definitely most useful for those who already know their way around an onion. The idea that I'm in search of fame is quite funny. I've been doing this since twitter's obscurity (my partner built the site) sending recipes to my nerdy friends. I'm also a poet by career, so -- no horn required -- the shoe fit and I wore it. There is no scheme behind me. In general, twitter's food community seems quite genuine, and there is little reason to be cynical about it. Like this site, it's overall about new forms of culinary inspiration!
Should Recipes Shrink to 140 Characters on Twitter?
why the hell would anyone want to use twitter to post/send/read recipes? it seems like trying to shoehorn something into the hot medium of the moment when there is no reason to do so. seriously, is it just to get your recipes greater exposure since people are obsessed with twitter right now?
Should Recipes Shrink to 140 Characters on Twitter?
there are peeps who thought food blogging was somehow less legitimate than print recipes/criticism, too. ;)
when a restaurant gets reviewed by Serious Eats AND the NYT, i don't feel the need to choose one--i read them both, and feel more informed by their different points of view. having more than one medium on the same subject means more perspectives, and a fuller picture.
Twitter recipes are the same schtick. Frankly, those who are skilled in crafting 140-character recipes don't need to be legitimized by those who feel that their recipes are more real.
At their best, Twitcipes are kinda gorgeous, playful, distilled pockets of mystery that can reveal someone who really knows their way around the kitchen. it's FUN to read a haiku on risi e bisi, and fun to try and use it to produce a meal! frankly, anything that brings a fresh angle on what we eat is a good thing.
As much as I enjoy the touchy-feely, narrative-driven species of recipe that sells cookbooks and drives cooking blogs, I don't think food lovers have to choose between those recipes and Twitcipes, or say that one has more soul than another.
Print recipes, blog recipes, and Twitter recipes all have a role to play in communicating to each other the joys of breaking bread, and how to duplicate the experience. Eaters need not be threatened by new mediums. ;)
Should Recipes Shrink to 140 Characters on Twitter?
I'm already tryin' to use Twitter on my food-blog account (@cuisinedefabien) to re-wrote my old recipes (or promote new ones) in 140 characters and the experiment seems successful... I've also wrote a guide on my blog to let people know what are the abbreviations I use and to provide a standard template since this is not so popular yet in Italy (and btw English is much helpful for food abbreviations).
I'm enjoying this Twitter opportunity a lot and I hope that a lot of food passionates will do the same in the near future :)))
Should Recipes Shrink to 140 Characters on Twitter?
When I adopt a recipe into my collection, I always reformat it. I like to minimize the wording and create discrete steps. Often, the instructions are written in paragraph style. That can be nice when you are first reading the recipe. When I'm actually making it, I like to be able to read a step and know what all I should be doing at that one moment. Then look up the next step. As opposed to searching through a paragraph of text each time.
This kind of takes the concept even further...making it really really minimal.. It is kind of similar to what Michael Chu does on Cooking for Engineers. Except in text form instead of visual flowchart style.
@pooch: Twitter is not complicated. It is simply blogging where every post is limited to 140 characters. This makes it good for constant small updates, as opposed regular blog posts that are usually longer, journal-styled, and content-filled. The social networking aspect of it makes it sort of like texting everyone you know (or at least that you know on twitter).
Should Recipes Shrink to 140 Characters on Twitter?
i'm still trying to figure twitter out....
Should Recipes Shrink to 140 Characters on Twitter?
twitter recipes are not necessary but the challenge sounds fun , not practical.
Should Recipes Shrink to 140 Characters on Twitter?
Hey, when you asked my grandmother for a recipe she'd write down the ingredients. No measurements. No instructions. Back then grandma figured everyone knew the basics so no need for the rest.
Twitter is kind of like that too.
Should Recipes Shrink to 140 Characters on Twitter?
Like many things, there are good Twitter recipes and there are bad Twitter recipes. Abbreviating a recipe to the point of obscurity is much different than a simple, inspirational recipe expressed in 140 characters. More along these lines here.
Should Recipes Shrink to 140 Characters on Twitter?
I think the Twitter recipes are awesome for advanced cooks who can fill in the gaps with their expertise, and want to play. Beginning cooks, yeah, or people who need to be 100% sure of what you're getting, stick with the full version. Twitter recipes don't threaten the existence of conventional cookbooks, or your grandma's borscht. Cookbook authors should be a lot more concerned about Epicurious.
I don't really use Twitter but I fail to see how its existence hurts me, as a cook or a person or lover of all things food. Why the hate?
Do Men Cook Differently Than Women in Restaurants? Can You Tell the Difference?
@ cityminx - thanks for the shout out about the EMD post!
Do Men Cook Differently Than Women in Restaurants? Can You Tell the Difference?
It would have been interesting to see what dishes would have been made had the chefs not known that they were going to be judged for gender.
As in, would some have made stuff that "sterotypically" would have been the other gender anyway? Or would things actually fall along the theoretical stereotypes on male vs female cooking that you guys brought up? Clearly this was not intended as a big scientific study that would reach statistical significance...but double-blinding would have been nice.
I think it probably wouldn't necessarily have made a difference in the ability of the judges to determine who cooked the food (since I agree that factors other than sex are more important), but it would at least seem to be less intentional in getting the judges to guess wrong.
Do Men Cook Differently Than Women in Restaurants? Can You Tell the Difference?
@mslaas: I take your point, but I don't think you can separate sexism in kitchens from gender in cooking--both, I think, are social constructions with serious real-world effects.
anyway. if you want to see a little more of what i'm thinking about this, it's here: http://wordyappetites.blogspot.com/
Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC
The Baogette on Christopher st. (120 Christopher st.) is better than the one on lexington. In addition to the regular banh mi's they have pho in the back. I'm Vietnamese. I've grown up eating Vietnamese pho and I've had pho in Vietnam. Let me tell you, the pho there is delicious! It comes close to one of my favorites. The soup is so hearty and really hits home for me. The scallions are fresh and you can really smell the ingredients. Taste like how my grandma used to make it! I also tried the beef tongue. Exceptional as well.
Why The Hate For Alice Waters?
"But, at some point, there has to be movement beyond the prototype stage, into the real world of practical workability."
Agreed.
Baby steps, baby. Baby steps.... And they must be making an impact because- heck- we're talking about it, starting to make choices, organics are becomig more available, even in regular grocery stores, not just health food stores.
I'm sure that she tackles the real cost issues in her restaurant every day. Just read recently about a couple of chefs who've followed her lead and taken steps to grow kitchen gardens which provide fresher foods and defray operating costs.
Making it work in the real world takes more than one person.
BTW, I wear glasses too. No, not the rosy kind.... ;o) *L*
Why The Hate For Alice Waters?
@grumpyglutton - I completely understand. To sell out your own cause for some ahem... subsidized dollars is unfortunate but not shocking. Such is the history of mankind I'm afraid.
@Mhila - I totally understand that too - there are NONE, not ONE CSA in this area. Even if you wanted to join - tough. There is an organic delivery service though, which is a step in the right direction.
@CJ McD - fight the good fight! To shoot the messenger for the message is to be willfully ignorant.
Why The Hate For Alice Waters?
Well, I do wear glasses, so the myopic remark is pretty on-target.
If you consider her restaurant as a prototype expression of her ideas, then I suppose it's fine.
But, at some point, there has to be movement beyond the prototype stage, into the real world of practical workability. I just wonder whether she's ever tackled the issue of cost with her restaurant. If she's never seriously considered it -- of if it never even occurred to her -- then (gasp!) the elitist word might be appropriate.
Why The Hate For Alice Waters?
" I'm referring to people who make less than $1.25/day. At least one in six people in the world fit that criteria. Of those people, the overwhelming majority are severely undernourished. Millions of children starve to death every year. Do you seriously believe that they can afford to spend more money on food? What's your solution for parts of the world with large populations and very little arable land? We're all aware that this isn't an all-or-nothing philosophy; growing vegetables at home is a good thing if you can do it, and buying foodstuffs (notably fruits and certain vegetables) from local farms at the peak of freshness is an enjoyable luxury, but the ideas you espouse as "world-saving" can't really be applied to most of the planet we live on."
You're reading more into my comments than what was written and are twisting my words. I haven't commented on world-saving nor the politics and government policies of world food sources. That's off topic but it merits discussion in another thread. (Let's keep that in mind. It's a great topic.)
All I have done is defended her efforts against critics.
Why The Hate For Alice Waters?
"Cost is a real issue for most people. It really should be taken seriously. If not, then the effort -- whether in respect to food or homes -- is going to be a boutique industry, irrelevant to most people for the simple reason that they can't afford it."
Yes. Cost is a real issue.
And as with any new process/product/movement, at the "beginning" of it (where we are now even though she's been promoting it for over 25 years and it until recently, has not been embraced and still meets with resistance) there are always and only a select few who can afford it; be it indoor plumbing, televisions or organic, fresh food.
But to label HER elitist because we are at the beginnings of a movement that CURRENTLY everyone cannot afford it sligtly myopic at best.
Why The Hate For Alice Waters?
It's great that she's started a foundation, authored books, etc. Those efforts seem more likely to convey her message than the restaurant, it seems to me.
Her restaurant reminds me of an eco-friendly, green home that sells for $2 million. It's great that the design accomplishes what it does...but how many people can afford to purchase a $2 million home?
Cost is a real issue for most people. It really should be taken seriously. If not, then the effort -- whether in respect to food or homes -- is going to be a boutique industry, irrelevant to most people for the simple reason that they can't afford it.
Why The Hate For Alice Waters?
I had the pleasure of being introduced to Alice Waters when she ate in the restaurant I was working. She was very warm and appreciative of the food and menu. I enjoyed her biography and feel the need to point out that Chez Pannisse is not a corporation focused on the bottom line and making profits. As it was represented in the book, the larger focus of the restaurant is to provide good jobs, insurance for employees, and funding to programs the shareholders believe in. This is Utopian, but that is a good thing.
Why The Hate For Alice Waters?
CJ McD,
Do you realize how many people live in poverty? I'm not talking about the US, that's a very small part of the picture - I'm referring to people who make less than $1.25/day. At least one in six people in the world fit that criteria. Of those people, the overwhelming majority are severely undernourished. Millions of children starve to death every year. Do you seriously believe that they can afford to spend more money on food? What's your solution for parts of the world with large populations and very little arable land? We're all aware that this isn't an all-or-nothing philosophy; growing vegetables at home is a good thing if you can do it, and buying foodstuffs (notably fruits and certain vegetables) from local farms at the peak of freshness is an enjoyable luxury, but the ideas you espouse as "world-saving" can't really be applied to most of the planet we live on.
Why The Hate For Alice Waters?
"If her restaurant is an expression of her ideals, then those ideals... will be seen by few people, for the simple fact that few people can afford to eat there.
To me that seems odd (but maybe that's just me)...
I mean, there are many restaurants that charge more than the majority of people can afford to pay for a meal ... you might think it would be different for a restaurant espousing her ideals, but clearly it's not.
I don't know if anyone else finds that to be surprising, but I do."
-----
I would find it suprising too, if it were all she does. But it's not.
From the ChezPanisse website:
"...she created the Chez Panisse Foundation to help underwrite cultural and educational programs such as the one at the Edible Schoolyard that demonstrate the transformative power of growing, cooking, and sharing food.
Among Alice's many board affiliations, she is the Founder and Director of the Chez Panisse Foundation, an International Governor of Slow Food, a Visiting Dean at the French Culinary Institute, an Honorary Trustee of the American Center for Food, Wine and the Arts in Napa, and Board Member of the San Francisco Ferry Plaza Farmers Market.
Alice is author and co-author of eight books, including Chez Panisse Vegetables, Chez Panisse Cafe Cookbook, Fanny at Chez Panisse, a storybook and cookbook for children, and most recently, the encyclopedic Chez Panisse Fruit. Chez Panisse restaurant was named Best Restaurant in America by Gourmet magazine in 2001. Alice has received numerous awards, including the Bon Appetit magazine's Lifetime Achievement Award in 2000 and the James Beard Humanitarian Award in 1997...."
As with any movement, you don't just talk about it, magically wave a wand and *poof*, it's done. I think you are either missing the message or think she has hurculean abilities.
She is a voice, a leader of a movement. It's up to the rest of "us", the people, the buyer's market to make it happen by our choices, actions and purchases.
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Call me a pedant, but isn't the term "serious eater" just something that www.seriouseats.com just made up as a marketing slogan? It doesn't have any intrinsic meaning to it, if you catch my drift. By saying you have an interest in food you say pretty much the same thing. Far be it for me to harsh everyone's mellow, of course...