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Food is my favorite 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.
Among the list of major publications that have published something that argues, in so many words, that the term "foodie" is awful: The Huffington Post, The Daily Beast, The New York Times, and Saveur.
Interest in the word "foodie," which seems to have piqued popular interest in late 2006, is trending at its highest ever. Over time, the word has undergone an all-too-familiar transformation, bubbling up to a point of ubiquity that has stripped the word of any semblance of meaning.
On a good day — or bad, depending on how you look at it — most people would qualify as a "foodie" to someone. When asked about the word in 2012, Philipino restaurateur Elbert Cuenca had this to say: It has come to the point of being bastardized. The answer, on the off chance there is any doubt, is not that many people.
But there’s a contemporary development with respect to volume, in the dual sense of quantity and loudness.
The volume of all this critical chatter is turned way up, and it’s harder than ever to ignore.
Just this past Monday, the National Restaurant Association published its latest industry forecast.
A recent search turned up dozens of results — hundreds more when I extended the search to my spam folder.) The requisite i Phone pic before a certain kind of diner—let’s call him a foodiot—ravages his plate.There is no shortage of public "foodie" resentment.Among them, is how Levy, one the term's pioneers, first encountered the term: as an insult.This is how he explained it in a 2007 piece published in The Guardian: In late 1981 Ann Barr, then features editor of Harper's & Queen, noticed the food world was shifting on its tectonic plates, and that perfectly sane people had suddenly become obsessed with every aspect of food.