After reading Ruth Reichl’s Tender at the Bone, I went on a crazed Reichl buying Amazon spree. It’s no secret that I was a fan of Gourmet, but this kind of purchasing is kind of ridiculous, even for me. I’m chocking this up to research, I promise. Totally just researching the industry, man. That’s it.
But if food is worth eating, it’s worth thinking about, and if it’s worth thinking about, it’s worth saying, and saying well. Even on Twitter. Now excuse me while I think of something deep to say about the fried chicken I just ate.
– From Time’s coverage on Tweeting, by Josh Ozersky, highlighting Ruth Reichl
This guy, who says he normally prefers tweets from ESPN and Jezebel – and is a self-described gastronome (peep his bio), really needs to get clued into Ruth Bourdain. He’d probably have more fun with her 140 characters rather than be “bored to tears” by Ms. Reichl.
Her posts cover esoteric foods eaten at New York restaurants or food and quotidian minutiae or food and the beauty of nature plus how totally awesome life is.
A very awkward sentence in WWD today regarding Ruth Reichl’s tweeting habits. Is the “or” supposed to be “of”, or is Nick Axelrod being really, really funny?