"Foodies today are considered 'hip'," it read, as though it were written by someone's grandparents. One example (which went unanswered) was about a list of the "best cities for food trucks". A recent search turned up dozens of results – hundreds more when I extended the search to my spam folder.
I can't think of anywhere the word "foodie" appears more often in my life than in my inbox, where PR pitches seem to invoke it at every opportunity. Food is my favourite thing to talk about and to learn about, but an interest that is reasonable on a personal and an individual scale has grown out of all proportion in the wider culture." The volume of all this critical chatter is turned way up, and it's harder than ever to ignore. "Of course, everyone has always been a critic, in the sense that customers have always made the most basic judgment of all: do I want to come back to this joint? But there's a contemporary development with respect to volume, in the dual sense of quantity and loudness. "Everyone's a critic, they say, and that's certainly true of the food world today," he wrote. The food industry's sweet trickery goes far beyond hot drinks.The foods Britons have stopped eating - and our new favourites.What happened when I consumed nothing but fast food for a week.Heston Blumenthal on the problem with 'clean eating' trends.Hollywood's new diet: Is LA the ultimate foodie trend-setter?.I can no longer call myself a ‘foodie’.Bone broth: Is the new foodie fad really just posh Bovril?.It was an unpretentious way to categorise a growing but still relatively small group of people. It wasn't a compliment, just a description. A gustatory pleasure-seeker with the time and money to invest in obscure cooking methods, niche coffee-roasting techniques and not-to-be-missed meals might have earned the distinction, too. A populist food critic might have been described as a "foodie". But for years the word was used sparingly. The two weren't the first to utter the term – that appears to have been restaurant critic Gael Greene, who used it in a 1980 column, according to etymologist Barry Popik. "A foodie," the authors wrote, "is a person who is very, very, very interested in food." They were food adventure-seekers, culinary addicts who were interested in all eating experiences, refined and not. The story was about the publication of The Official Foodie Handbook by journalists Ann Barr and Paul Levy, which chronicled the lives of food lovers around the world. In 1984, The New York Times published a piece that was, at least indirectly, about a word we could all do without.
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