As I scramble to finish research papers and presentations, Josée Johnston and Shyon Baumann's book - Foodies: Democracy and Distinction in the Gourmet Foodscape - is waiting to be read. I found it a couple weeks ago on the book shelf where texts for the "Foodie Culture" seminar were held (I always assume the bookstore over orders, so if I've screwed you out of a text, I'm sorry. But seriously, they've been there since August.). I'm expecting a good critique of professional food writing, the authentic and exotic, food politics and food blogging, amongst other topics, so I'll try to do a couple posts if it turns out to be constructive, which I think it will.
The authors were on Q way back in June, but sadly they didn't post the interview (or I just can't find it). What Jian seemed to focus on in the interview though, was the 'foodie' label, however, I don't think any consensus on the word's meaning was found.
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