From the category archives:
I really like mums. I didn’t always particularly though. When my friends and I were unruly teenagers skulking in parks after dark and knocking back gutrot that bore so little resemblance to actual vodka that it was labelled “vodka flavoured beverage” in basements, parents – our own and and others – were to be strictly avoided lest they… Actually I’m not sure exactly what, it was just the implied threat of having to have a conversation or something I guess.
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In case you haven’t noticed, my photos don’t seem to have said goodbye to my old kitchen yet. I’m sure a therapist could have a field day with that (and probably with me in general if I’m honest) but I insist it’s only because I still have pictures of stuff I cooked there to post.
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I don’t normally weigh in on the bloggers vs. professional food writers debate because the fact that it’s always framed as a dichotomy seems to me to make any argument pointless considering the fact that many professional food writers have their own blogs; blogs and traditional media are different and for different purposes (though obviously there is a lot of overlap) and often complementary; and that many writers who started as bloggers publish in traditional media too – not to mention that I don’t believe for a minute that one (bloggers) preclude the other (journalists). I read just as many food magazines and books as I ever did and while I suppose “the people I know” don’t constitute a sample group any scientist would take seriously, if they are anything to go by, most other people continue to do so too. Despite not wanting this to turn into an “us versus them” argument, I think because I’m responding to an article which draws that line it’s impossible not to but I’d like to make it clear at the outset that that’s not how I view the world of food writing.
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