November 13, 2009

IN A DEMOCRATIC CULTURE...:

Gourmet to All That (CHRISTOPHER KIMBALL, 10/09/09, NY Times)

The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million instant pundits, where an anonymous Twitter comment might be seen to pack more resonance and useful content than an article that reflects a lifetime of experience, experts are not created from the top down but from the bottom up. They can no longer be coronated; their voices have to be deemed essential to the lives of their customers. That leaves, I think, little room for the thoughtful, considered editorial with which Gourmet delighted its readers for almost seven decades.

To survive, those of us who believe that inexperience rarely leads to wisdom need to swim against the tide, better define our brands, prove our worth, ask to be paid for what we do, and refuse to climb aboard this ship of fools, the one where everyone has an equal voice. Google “broccoli casserole” and make the first recipe you find. I guarantee it will be disappointing. The world needs fewer opinions and more thoughtful expertise — the kind that comes from real experience, the hard-won blood-on-the-floor kind. I like my reporters, my pilots, my pundits, my doctors, my teachers and my cooking instructors to have graduated from the school of hard knocks.


...we won't eat crap just because our betters tell us to. We want it to taste good. And if you read a book like Bill Buford's excellent, Heat, you'll find that chef's care less about taste than about their own ideas. They're just like any intellectuals.

Posted by Orrin Judd at November 13, 2009 7:36 AM
blog comments powered by Disqus
« THEIR THIRD THIRD WAY LEADER: | Main | WHO DOESN'T LOVE THE BUS?: »