Writing about food, just like almost everything else in our 21st century lives has changed. I don’t know what it is, but much of our current food writing seems to me to be carried out by writers that are more about the art of food, with less awareness about its preparation. Or, if the writer knows his or her way around the kitchen and kettle, then it becomes necessary to pull the “food snob” shtick, which I absolutely deplore.
It seems everyone these days is writing about lobster rolls. There’s the Lobster Gal, who has a new book out, and then, Yankee has another spread on the “best” lobster shacks in New England in their Best of New England issue. There are all manner of varieties of this common narrative—we get it—New England has lots of lobster “shacks.” Continue reading