How do you feel about the wide world of food blogs?
I am fascinated by this subculture of the blogosphere and the online do-it-yourself culinary world. As someone relatively new to this milieu (blogging and blogging about food, to be precise), I enjoy the variety of food sites from around the world, having read a tiny fraction of the tens of thousands of blogs (probably in the hundreds of thousands, if not the millions, by now).
As a contemporary literary form, the food-as-secondary-to-a-story genre intrigues me most. There are many fine writers – not necessarily trained culinary professionals – blogging today. Likewise, one also can find many fine chefs/bakers, who are not necessarily the best or most compelling writers. Occasionally, professionals do tell a good story with clear instructions and captivating pictures (e.g., David Lebovitz – justifiably popular for his adventures and clever accounts of the pastries, food, and life in Paris).
Most engaging are the amateurs, who convey the context of their recipes in conjunction with clear directions and captivating photography. Of course, there is the whole visual element of food styling and web design, too, which can make or break a site. Top-notch food styling is a draw for some of my favourite sites, Memories in the Baking, pierre.cuisine, Mowielicious, MattBites, and island-neighbour, Island Vittles. None of the above, I believe, work full-time as professionals in the food industry (though Matt is a professional in the design world).
What I seek in the best food blogs Continue reading