Comments on: How to be a Foodie http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/ An American Winegeek in London Fri, 25 Jul 2008 06:41:35 +0000 http://wordpress.org/?v=2.5 By: Marcus http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1846 Marcus Wed, 06 Sep 2006 12:12:04 +0000 http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1846 Steve, While we're on the food topic, I'd like to hear a response from you on the Five Things to Eat project called Foodblogger's Guide to the Globe. <a href="http://weingolb.blogspot.com/2006/09/five-things-to-eat-in-montreal-canada.html" rel="nofollow">Check it out here</a>. Cheers, or bonne appetit (I bet you're thoroughly enjoying Paris and its gastronomy). Marcus Steve,

While we’re on the food topic, I’d like to hear a response from you on the Five Things to Eat project called Foodblogger’s Guide to the Globe. Check it out here. Cheers, or bonne appetit (I bet you’re thoroughly enjoying Paris and its gastronomy).

Marcus

]]> By: Steve De Long http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1768 Steve De Long Tue, 29 Aug 2006 21:15:44 +0000 http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1768 Thank you Arnie, for the voice of experience to put everything into perspective. Cheers to the BOORs! Thank you Arnie, for the voice of experience to put everything into perspective. Cheers to the BOORs!

]]> By: Arnie Eisen http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1767 Arnie Eisen Tue, 29 Aug 2006 20:26:36 +0000 http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1767 I wouldn't worry too much about the debates on food and/or wine terms. They are transient descriptions of taste and preference associated with status and hierarchy and subject to constant change. The real issue is what role does 'drink' have in a society at a given moment., in turn related to the agriculture, economics,science and geography of the prevailing culture. At a time when water source and storage was problematic wine became a useful beverage, especially when stoppers allowed longevity.Not too long ago beer was for the proletariot, wine was for the elite, both representing varying economic strata. Now much wine is produced for the masses, and Belgium beer imbibed by the cognicenti. In a private wine group I organized 25 years ago (the BOORs) we disallowed participation by those who drank wine labels. Call us what you want, the name explains:BACCHANAELIAN ORDER of OENOLOGICAL RECIDIVISTS Not surprisingly I learned early on to consider wine as part of my meal, and not to treat wine as a 'totem object' to be drunk only on special occasions.VIVAT BACCHUS I wouldn’t worry too much about the debates on food and/or wine terms. They are transient descriptions of taste and preference associated with status and hierarchy
and subject to constant change. The real issue is what role does ‘drink’ have in a society at a given moment., in turn related to the agriculture, economics,science and geography of the prevailing culture. At a time when water source and storage was problematic wine
became a useful beverage, especially when stoppers allowed longevity.Not too long ago beer was for the proletariot, wine was for the elite, both representing varying economic strata. Now much wine is produced for the masses, and Belgium beer imbibed by the cognicenti. In a private wine group I organized 25 years ago (the BOORs) we disallowed participation by those who drank wine labels. Call us what you want, the name explains:BACCHANAELIAN ORDER of OENOLOGICAL RECIDIVISTS
Not surprisingly I learned early on to consider wine as part of my meal, and not to
treat wine as a ‘totem object’ to be drunk only on special occasions.VIVAT BACCHUS

]]> By: Steve De Long http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1766 Steve De Long Tue, 29 Aug 2006 19:55:53 +0000 http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1766 Hi Eric, Yes, all of the terms are pretty much horrible. I would never refer to myself any of them just as I would never call myself a yuppie. The problem is that other people do use these labels so it would be nice to have a decent one. Maybe bon vivant's not so bad. . . Mario Batali plays rock music at his restaurants but it's hard to tell under the general din. I also remember a seafood restaurant in downtown NYC that played a very loud guitar-power soundtract that I asked to be turned off. The owner, who was there at the time, refused saying it was part of his “concept.” The scary thing was that nobody else seems to mind. They all must have their ipods turned up to 11 the rest of the time. Then there is the extreme of foodie fundamentalism that you're alluding to where the worse the environment, the better the food must be. If the plates are paper or better yet styrofoam, the utensils tiny brittle plastic and the lights flickering fluorescents the food could only be to die for. Call me old fashioned but blade runner style restaurants just aren't my bag. Hi Eric,

Yes, all of the terms are pretty much horrible. I would never refer to myself any of them just as I would never call myself a yuppie. The problem is that other people do use these labels so it would be nice to have a decent one. Maybe bon vivant’s not so bad. . .

Mario Batali plays rock music at his restaurants but it’s hard to tell under the general din. I also remember a seafood restaurant in downtown NYC that played a very loud guitar-power soundtract that I asked to be turned off. The owner, who was there at the time, refused saying it was part of his “concept.” The scary thing was that nobody else seems to mind. They all must have their ipods turned up to 11 the rest of the time.

Then there is the extreme of foodie fundamentalism that you’re alluding to where the worse the environment, the better the food must be. If the plates are paper or better yet styrofoam, the utensils tiny brittle plastic and the lights flickering fluorescents the food could only be to die for. Call me old fashioned but blade runner style restaurants just aren’t my bag.

]]> By: Eric Lecours http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1763 Eric Lecours Tue, 29 Aug 2006 17:40:24 +0000 http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/#comment-1763 I have never liked terms like "foodie", much less "wine geek", "stickies", etc. Do foodies dine at Alain Ducasse? It seems like a contradiction. These terms may be an effort to combat the snobbery of fine food and wine. Maybe this burgeoning demographic seeks to want to take some ownership of it and redefine it. In California you can see diners without a jacket at some of the top restaurants in the Bay Area. I wonder if the French Laundry should start playing rock music, or maybe the food should be served on paper plates at picnic tables. I have never liked terms like “foodie”, much less “wine geek”, “stickies”, etc. Do foodies dine at Alain Ducasse? It seems like a contradiction. These terms may be an effort to combat the snobbery of fine food and wine. Maybe this burgeoning demographic seeks to want to take some ownership of it and redefine it. In California you can see diners without a jacket at some of the top restaurants in the Bay Area. I wonder if the French Laundry should start playing rock music, or maybe the food should be served on paper plates at picnic tables.

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