What is your definition of a true "Foodie"?
I pose this question because I think the term "foodie" has been overused to the point of vagueness these days. I've come across people who consider themselves "foodies", but balk at eating pig cheeks or sweetbreads or even balk at spending time to make rilettes or an involved recipe for a decent pate or confit. I know some self-described "foodies" who will eat out at chain restaurants five times a week and pontificate about the greatness of the food because of the quantity. Not quality. I also realize that some folks are offended by the term "foodie". Whatever. In my opinion, a true foodie is someone who understands what goes into a recipe...who will travel quite a bit for one great meal..someone who will take the time to cook the best meal possible and someone who reads a cookbook to get an understanding of the food they are cooking. I dunno. Honestly, as much as I cook...and bake..and will try anything without being grossed out, I don't know if I qualify to be a true "foodie" ...what's your opinion on this????
I personally think that anyone who would describe themselves as a "foodie" is full of pretention and false eliteism.
I'm thinking so because I can't fathom James Beard, Julia Child, Paul Bocuse, Alain Ducasse, Carmen Degollado, Thomas Keller, et al, smugly describing themselves so. Or, cooking for such a diner.
Just my .02 cents.
I think it is akin to 'Hippie' or 'Yuppie', someone who mindlessly follows what is currently fashionable. Not a compliment IMO.
IMO a 'foodie' is "I'm interested in food period". The word can be used in a negative as well as positive way.
Some 'grazers' are serious 'foodies'. Some not. Ask someone who claims to be a 'foodie' who Escoffier was. If they don't know they are not a serious foodie. Same as asking who Babe Ruth was to someone who claims to be a baseball fan.
I consider myself a 'foodie' in the sense that all things about food from production to consumption interests me. I make my own mustard/ketchup/aioli/mayo.
I worship Escoffier and make genuine sauces/stocks following his receipts to the gram. JC was/is still the Queen of culinary achievement. Sorry RR.
If someone doesn't have Waverly Root's 'The Food Of France' in their collection forget it.
That's interesting. So if someone is not particularly interested in french cuisine(either cooking it or eating it) but are interested in other cuisines...they are considered by you to not be a "foodie" and not interested in food?
I am not sure what a foodie is, other than someone that considers food sort of a "hobby" of some kind and not just fuel. I can't see how putting historical or cultural lines in that definition... is narrowing down a definition?
Yes I'm 'French centric b/c that's the type of food I relate to. I ought to have said something like: "A foodie' IMO is someone who knows the history of the food they like". If I had been born in NV I could probably tell you the history of the rice kernel.
Yes the Medicis brought their 'foodie' habits to France. But how far back do we go? If it wasn't for the Byzantines good old Cathy would have brought along a bag of frozen peas. LOL
Start with these two words:
gourmand: rates quantity higher than quality; whose chief pleasure is eating
gourmet: adopts the opposite approach; a connoisseur of food and wines
IMHO, a foodie is between these two G terms. Quantity and value are elements of a foodie's evaluation scale, and exocticness or weirdness might not be.