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Calvin Trillin article in the New Yorker

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So nice to read the latest New Yorker; first to have Calvin Trillin writing about food again, and second to have the subject be chowhound.com. I am bit surprised no discussion appears to be here about it (yet).

I was somewhat shocked to find Trillin questioning whether he was a real chowhound when he essentially invented the concept in his books.

And, just out of curiosity, where does one buy the Chinese sandwich Trillin references, the one filled with unknown greens?

Dylam

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  1. Dylan: take a look in the General Food board to see comments/reactions to Trillin's article.

    Link: http://www.chowhound.com/topics/show/...

    3 Replies
    1. re: wray

      ....or read the thread on site talk, where this discussion really belongs.

      these regional boards should be purely chowcentric. General Topics is about general chowhoundish food topics. Site Talk is for insider stuff, questions, tech stuff, press reports, etc

      ciao

      1. re: Jim Leff

        Sorry - for some reason the search engine didn't come up with the thread - and at least I did ask a specific New York question to cover myself (viz, where to get the stated sandwich)

        1. re: Dylan Yolles

          Hey, Dylan, there's no need to explain or apologize. I'm just trying to keep things smoothly on track, it's not like I'm MAD at you or anything!

          now...what's going on with the search engine? If there's a tech problem, please let us know the details on the site talk board. If it just failed to be convenient and flexible (and, hey, it ain't the greatest search engine in the world), then please accept apologies for our rubber bands-and-tape setup!

          ciao

    2. Dylan,

      Your point about Calvin ("Bud") Trillin's professed ignorance of chowhounderie is well taken, given his extensive history in the field. I would suggest that it's a literary device, similar to the ingenuous pose of Gulliver on his voyages. It allows him to adopt a wide-eyed attitude toward the wonders he encounters, thus aligning himself with the innocent reader.

      It also may be that Trillin cares less about the chemistry of exotic ingredients than about the fun of the presentation and the final gustatory payoff. So it suits him to populate the article with others who are detail experts.

      Stephen