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Is Food Writing Going the Way of All Flesh?

Gio Jul 5, 2013 11:17 AM

Sandy Oliver, Maine author of Journal of an Island Kitchen, a monthly newsletter of The Working Waterfront thinks so:


  1. pikawicca Jul 5, 2013 11:24 AM

    I think this woman needs to get over her pet peeves. Most of the words she mentions have been used in this manner for a long time. I've never met a home cook who referred to herself as a "chef." "Dribble" is something that takes place on a basket ball court. I will concede "source" used as a verb, but I suspect it's here to stay.

    2 Replies
    1. re: pikawicca
      FoodPopulist Jul 5, 2013 12:21 PM

      You're both wrong.

      Drizzle is an acceptable word, but so is dribble. Drizzle is more a fine, misty dispersal of liquid with perhaps a suggestion of uniformity, while dribble suggests more drop-sized bits of liquid delivered more intermittently and irregularly.

      1. re: pikawicca
        JonParker Jul 5, 2013 01:37 PM

        I call myself "Chef Jon." And source became a verb about the same time PDF did.

      2. m
        mike0989 Jul 5, 2013 11:53 AM

        She really should consult a dictionary before going on a rant.

        Definition of DRIZZLE
        transitive verb

        1: to shed or let fall in minute drops or particles
        2: to make wet with minute drops : sprinkle <vegetables drizzled with olive oil>

        1. hal2010 Jul 5, 2013 08:04 PM

          I think the word she was seeking is "drivel"

          1. d
            Dave Feldman Jul 8, 2013 08:19 PM

            Ms. Oliver could stand to spend a few days reading some grammar books and dictionaries. Sheesh.

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