Front Burner Tweet Me Right: The Joy of Cooking in a Digital World
Last week, a friend I talk to about matters both intellectual and, well, food, offered me a slice of homemade plum tart. It was hard to ask for the recipe with my mouth so full, but I tried. She mentioned that she’d tweeted at work about needing a diversion. Could someone send her an entire recipe in a tweet?
Someone could and, in 140 characters or less, a recipe exchange — and a ‘Tweet Tart’ — was born.
There’s nothing new about the concept. I remember my mom and her friends scribbling notes and recipes on index cards or in the margins of cookbooks, sharing ideas and food across the backyard fence or kitchen table.
Now, however, there’s not so much scribbling involved. We’re tapping away on keyboards, cooking and http://www.saveur.com/siteswelove.jsp“>blogging about it, sifting electronically through zillions of recipes, watching cooking tutorials online, tweeting what we eat, and connecting with cooks thousands of miles from our own backyards and kitchens.
The explosive growth of the Internet and social media has reignited the age-old culinary art forms and created a community of cooks the size of – it’s impossible to say just how big it is, in fact. Personally, I read food blogs from Sydney and Singapore, New York and New Zealand, Los Angeles and London. And I know I’m not alone.
To read more about how technology is shaping the world of cooking, click here for the food article via Food52.