At least a freshman sociology paper would provide examples. Which food writers are so clunky? What politics? Where can I read one of these sad writers, if only to feel like I belong and share this mocking of sad writers who have the best freaking job in the world?
Seriously, nobody’s enjoying their job more than Pete Wells!
Naming names is taking a big risk to offend, so it’s understandable. But you could interpret this piece as a brilliant argument for taking risks, at least in food writing.
By the way, I think it's hilarious that all of my favorite working food writers are women over the age of 70. Thirty years ago, I couldn't really be bothered reading about food, now I can't get enough of these women.
"The worst part is that everything is now written in this ponderously clunky style, half freshman sociology paper, half Shining Path pronunciamento, and the ill-considered shoehorning of politics into everything is at epidemic levels.
Dude, you’re writing about pimento cheese. You don’t need to include that paragraph giving us your third-hand misunderstanding of Marcuse’s theories, just tell us how it tastes. "
This more or less summarizes the current state of writing on anything these authors are, at least nominally, pretending to enjoy.
At least a freshman sociology paper would provide examples. Which food writers are so clunky? What politics? Where can I read one of these sad writers, if only to feel like I belong and share this mocking of sad writers who have the best freaking job in the world?
Seriously, nobody’s enjoying their job more than Pete Wells!
https://twitter.com/hdmillr/status/1528869767012315136
I know. I should have been more specific. Pete Wells is one of the good ones.
Rest, relax, don't take the world on your shoulders. It will still be there when you throw off the CoVid.
Thank you.
Sharing your pain, tested positive Sunday, threw something together but yours is better. Hope your completely better
Thank you.
Naming names is taking a big risk to offend, so it’s understandable. But you could interpret this piece as a brilliant argument for taking risks, at least in food writing.
I 100% chickened out.
By the way, I think it's hilarious that all of my favorite working food writers are women over the age of 70. Thirty years ago, I couldn't really be bothered reading about food, now I can't get enough of these women.
Well now you have to name names!
"The worst part is that everything is now written in this ponderously clunky style, half freshman sociology paper, half Shining Path pronunciamento, and the ill-considered shoehorning of politics into everything is at epidemic levels.
Dude, you’re writing about pimento cheese. You don’t need to include that paragraph giving us your third-hand misunderstanding of Marcuse’s theories, just tell us how it tastes. "
This more or less summarizes the current state of writing on anything these authors are, at least nominally, pretending to enjoy.