For awhile I had been reluctant to call myself a foodie. I'm not sure where this came from, but I always thought of a foodie as someone with a "refined taste" for "fancy" food. You know -- those upscale restaurant-goers and abrasive critics.
It sort of reminds me of the question you were asked in literature class in high school or college: Are you more into high culture (literature and classics) or pop culture (Twilight, anyone?). It all speaks of that created tension between the elite and the masses. So who can be called a "foodie"? What is the requirement?
Food Networkis one of the biggest influences in my life as far as "coming out" as a foodie. I've come to realize everyone has different tastes, preferences, and food backgrounds. Some are more adventurous, while others know what they like. Many like to spend hours in the kitchen while others want to whip up a meal in 30 minutes. And still others like to sit back, relax, and enjoy foodie-tainment (food + entertainment : ).
Of course my mind is shifting in little ways as I grow, however I think the one and only criteria for being a foodie is passion. The passion to create and discover new techniques, exotic/unusual flavors, or simply to share all of it with your friends and family. It's that passion that oozes out when you see your favorite Food Network show or participate in a local bake sale. It's simply contagious.
Last summer, I spent every Sunday night with my good friend Tracie, soaking up the competition and characters in Food Network's "Next Food Network Star". Unfortunately, I spent this summer watching it solo...yet I still loved every minute of it.
So what kind of foodie are you? What sparked that passion for fast eats or rich delicacies? As a self-proclaimed foodie, FohBoh is the perfect destination to share my foodie tendencies.
Check out the winner of this year's Next Food Network Star!
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.