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When did people start talking like bad food bloggers in real life?

Thought I'd split this off the original thread:

http://chowhound.chow.com/topics/8736...

"In an unrelated note, after lunch we wandered through some of the nurseries. As we strolled past the edible herbs, we actually overheard some millenials say "what's the flavor profile of that?"

Although fluent, my wife is not a native English speaker and she asked me what that meant. When I told her, she said "So why didn't they just say 'what does it taste like'?" Good question, dear.

I wonder when people started talking like food blogs in real life? I suppose for the millenials, who don't know a world without the internet, it was an inevitable force in changing the way they communicate."

What's your say?

Mr Taster

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  1. It could be honestly said that those two questions are not perfectly identical; they are like, "What's the diameter of that?" versus "How big is it?" But I still think you're right about the millennials. It's funny to see myself peering at this because I was a very bookish kid, reading mostly English juvenile fiction because most of the American stuff back then was either about dogs or horses or just awful. So my role models were mostly middle-class adolescent (or younger) Brits who sailed boats and spoke in well-constructed sentences, and thus I know something about people modelling their speech patterns on what they frequently read … or perhaps I should say "I jolly well do!"

    I've not run into the phenomenon you have observed, not yet, but I'll keep my ears open. All of our foodish friends, even though they're mostly a good deal younger, still are pre-millenials, but I expect to start running into more of the post-internet set as time proceeds. Fun stuff to think about.

    1. There will always be a group of people struggling to be "cool", whatever their definition of that may be.

      1 Reply
      1. re: sandylc

        Short, sweet, and to the point. I love it!!!

        And they never make it!!

      2. I agree that "flavor profile" borders on pretentious foodie-speak, but I don't lay it at the kids' door. That term, along with referring to meat as "protein," shopping as "sourcing," and other wince-inducing examples are used on this board with what I assume are straight faces by people who are older than me. Those kids could have learned fancy eating words from their parents just as easily as from a blog.

        6 Replies
        1. re: Samalicious

          I always assumed that referring to meats as proteins came from culinary school and just caught on from there.

          1. re: Jerseygirl111

            I use protein if I want to include things that some people don't consider meat, namely seafood. Or if I want to include something like nut meat which many people would consider "meatless". I don't care if my "protein" is Greek yogurt or cottage cheese even. If I want it to function as the protein of the meal as opposed to carbs etc. I will say protein.

            1. re: melpy

              I used "protein" in describing a meal component when I was a vegetarian - especially early on when I was strongly influenced by Frances Moore Lappe and concerned that all my proteins be complete - or more precisely, worried that I might not have completed them adequately with my meal planning. Even in that context, it was more in the way of reassuring a dubious non-vegetarian that the meal was sufficient to sustain human life.
              I have never in my life described meat or fish as the "protein" in a meal, in fact until Top Chef I don't think I'd ever heard this useage by anyone. I also don't like it, but I do know now what it means in "foodie."

            2. re: Jerseygirl111

              I use protein when trying to talk my husband into eating some.

            3. re: Samalicious

              WTH is wrong with referring to meat or fish (or non meat items, FTM) as "protein"? What makes it pretentious? It's accurate in the least, and specific about the nutrition you get from it, at most. What are you supposed to call it, "artery-clogging flesh or nutrient-dense plant matter"??

              1. re: Dirtywextraolives

                +1

                I don't think there's much space for an argument of "just call it what it is" when English already uses cow-beef, pig-pork, calf-veal, deer-venison, sheep-mutton instead of "cow meat", "pig meat", etc.

                And, no, I don't need the Norman French=food, Anglo-Saxons=animal etymology lesson, thank you.

            4. I've heard the Mayor of NY use cheeky speak. Our President & First Lady try to be hip on late night tv...and in the presidential vegetable garden...get use to a part of wordsmithing that aims to be casual, funny, peckish and quite intentional.

              I don't mind it one bit. If we all communicated the same way I'd be bored to tears.

              2 Replies
              1. re: HillJ

                I think you've reduced my high horse to a pony, although perhaps only briefly.

              2. The only place I've read or heard the phrase "flavor profile" is here on chowhound. It had yet to become part of foodie jargon when I got rid of cable a few years back, I suppose.

                I have no idea what the age profile is of those who say "flavor profile" without irony (mockery). I'd be surprised, though, if they were *all* millenials. Whatever their age, I'll bet they "source" when they go to the grocery store.