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Sep 9, 2006 04:51 PM

NY TImes food section - what's happened?

Is it just me, or has the weekly food section gone downhill? I used to find tons of interesting articles and recipes there and lately all I'm seeing is restaurant reviews and chef gossip. Totally boring and useless, frankly. Am I the only one who feels this way?

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  1. I haven't seen as many interesting articles lately, but I'm thinking this is probably because it's summer, people have been on vacation, and so on.

    I'm really enjoying Frank Bruni's blog, though.

    1. There's a lot more travel/lifestyle crap that has creeped into it, and like every other publication or show where that has happened, the quality declines. I assume consultants have been pushing this phenomenon for some time now, as it is pervasive in everything that appeals to upper middle class/lower upper class folk. The trend is to emphasize appeals to people's dreams and aspirations over providing hard information. It sucks. (Btw, the reason things like America's Test Kitchen work for so many other folks is because those things are the counter-reaction to this baleful trend.)

      1. I think you are all right. I hadn't put my finger on why I no longer care if I miss a Dining section, but there it is. I have a particular interest in the Greenmarket, so I'm glad to see the occasional article about it, but the recipes aren't all that interesting and articles about chefs, well, not so fascinating either.

        1. too much celebrity chef stuff and too much fine writing - too little focus on delicious food accessible to cooks - the improvement in the wine column was buried by all this boring stuff. When I remember how the paper used to open up new cuisines, introduce a new cook cooking unfamiliar food practically every week, Im sad. There's a jaded seen it all attitude that pervades it. Delicious food is always exciting

          1. I agree...the focus seems more on lifestyle and personalities rather than food. This is the same change that Gourmet magazine made back in 1999 in an effort to appeal to a younger audience. The magazine is now a pale imitation of what it used to be...filled with chef profiles and less than half the recipes and articles on cooking that it once had. I hope that the NY Times staff has simply been on vacation...not following this unfortunate trend.