The millions of followers flocking to folks cooking on newer social media platforms shows a deep interest in cooking, finding inspiration for daily meals, and even in figuring out where to go eat. (via voxdotcom)
. If the US is divided politically, it’s also deeply divided by its food and who it looks to as an authority. Increasingly, the newspapers and magazines don’t look like they’re winning — and it might be because of that long-standing inability to meet people where they are, in addition to the demands of video., who studied hospitality at Cornell University but never really saw recipe development as her path — until TikTok. Now, she’s finishing up her first cookbook for her 2.
She credits her success and the satisfaction she gets out of editing videos to the fact that she was an early adopter of the platform with no following and was able — even encouraged — to be very bad at these things as she found her footing.
“Most of the places I work for don’t ask for budget pitches, but a handful do and they never used to,” Firkser tells me of how there has been a slight increase in money consciousness in recipe development for mainstream outlets. She credits the pandemic for showing people who used to mainly eat out how easy and cheap it can be to make certain dishes at home.
Without adapting to some of the budget consciousness, economic transparency, and diversity allowed by new forms of media, the old forms are going to continue the pattern named by Ephron and Sheraton oh so long ago. The world has changed, but the food writer has only adjusted slightly to account for the plurality of voices and oceans of difference between ourselves and most readers.
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