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Foodie or Foodist

I just read this article in the National Post and found it interesting.
http://news.nationalpost.com/2012/10/...
The author seems to indicate the foodie movement has gone too far. What do you think?

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  1. The idea that being preoccupied with food makes you dumber is well dumb. Love of food can broaden your understanding of culture, geography, history. Take cuisine from Sicily. It's a reflection of the island's Greek, Roman, Spanish, and Arab lineage.

    1 Reply
    1. re: Chinon00

      Yes I was also thinking of the French who have always been food purists and I do not think they lack intelligence, I think it enhances their culture.

    2. Ruthie, I think this guy hasn't spent the last forty years cooking for his family like I have. Every single day I've had to figure out dinner before lunchtime. Any talented home cook, with or without kids, was a foodie long before foodies existed in the modern lexicon.
      Every culture revolves around food - growing, harvesting, hunting, procuring and preparing. Maybe the author hasn't been paying attention.

      2 Replies
      1. re: jmcarthur8

        Maybe he does not cook, sounds like he goes out to eat enough.

        1. re: jmcarthur8

          Well said! Food is a very important part of life, it brings people together, it brings families together as one of the more enjoyable times is when we sit down to dinner with friends and family. It does not mean that he does not have some good points.... we do sometimes give an inordinate amount of faith in some "professional" chefs. Professional chefs are not necessarily better at cooking than home cooks, just better at approaching it as a business (costing, serving large volumes, etc.). But professional chefs do give us access to learning from those that are outside of our little circles in life - it broadens our experience. Of course sometimes we learn some are overrated -- but we learn.

        2. I don't care for either term and think they both represent people who are over the brink.

          1. There's a similar piece in yesterday's New York Times, to the effect that food has replaced art as high culture:

            http://www.nytimes.com/2012/10/28/opi...

            I don't know if that's true, in fact I doubt it, but if so it's regrettable. As the article says toward the end, "A good risotto is a fine thing, but it isn’t going to give you insight into other people, allow you to see the world in a new way, or force you to take an inventory of your soul."

            2 Replies
            1. re: John Francis

              Yeah I'm not sure if a noticeable portion of the American population has really ever been deeply passionate about art.
              I do think that each generation produces "genius" (i.e. new, profound and relevant contributions). In the 50s art was part of that w/ the New York school, and Picasso and others still walking the earth. Today genius is smartphones and food. I'd simply say recognize and appreciate the genius of your time.

              1. re: John Francis

                I've been exposed to a lot of art in my day, and I don't think much of it, if any, lived up to that standard!

                And food, can, at least, give you insight into other people, when you share yours with them and they share theirs with you. Eating a meal at someone's table can really tell you a lot about them, and can be a fascinating thing to do with people of different cultural backgrounds than oneself.

              2. I think this kind of attitude can be attributed to anything - essentially people not only heavily consumed with something (be it food, art, politics, etc.) but then judgemental towards those who are not. In that respect it's a fair point, being judgemental towards people who do not value the same things as you do is rarely an attractive trait.

                But his concept that people are treating food like a religion and celebrity chefs like gurus almost just sounds like sour grapes. That no one has held onto his words and writing in a similar way, that celebrity chef's books have dismissed opportunities for people like him to become celebrity authors. Also, a brief peak into his resume and it's not very clear what his greater connection to food is at all.

                1. I think some aspects of the foodie movement has gone too far and other aspects have not gone far enough. I would like to see the slow food, local, organic and truth in labeling movement go farther , while I could do without all the guru celebrity, high priced snotty food trends. Weirdly enough both these aspects (which used to be on opposite ends of the spectrum) are sometimes one in the same. I find that objectionable.

                  1 Reply
                  1. re: sedimental

                    ". . . high priced snotty food trends."

                    To me one of the good things of the current food trend is its democracy. Attention to quality ingredients and cooking can be seen at food trucks as well as high end places and spots inbetween. People have white whales and holy grails these days that range from $1.95 al pastor tacos to a meal at Per Se. Associating foodiness with expense was more of an 80s phenomenon in my observation. Another current food phenomenon, craft beer, is an affordable luxury.

                  2. Unfortunately there seems to be a very real distortion what a foodie is, and the hijacking of that term. The "snooty" group that call themselves foodies are in fact "food snobs". "Food snobs" are the way they are because they are insecure in general and therefore have to put others down to make them feel like they are important and superior. Feel sorry for them, don't hate them :p

                    1 Reply
                    1. re: cacruden

                      I tend to agree with you on that one.

                    2. Living in a small town, we have no celebrity chefs. There are some in Atlanta, of course, about 40 miles away, but our local farmers and restaurants and CSA stores inform our way of eating more than famous chefs do. Our locavore movement here is healthy and active, and it's all about the food, not about the faces.

                      3 Replies
                      1. re: jmcarthur8

                        Sometimes those celebrity chefs feature the producers and use their wonderful products.

                        1. re: Ruthie789

                          Actually, that's true, Ruthie. I've noticed some of our county goat cheese, pork, and lamb producers mentioned in Atlanta newspaper articles about the trendy restaurants.

                          1. re: jmcarthur8

                            Seems to be common practice, the chefs in Montreal and their sourcing is often referenced in the local paper.