June 23, 2010
Gourmet Magazine Gets The iPad Treatment
"Mr. Townsend said he hoped Gourmet Live would attract a younger, Web-savvy audience as well as appeal to the lifelong readers who revered Gourmet magazine for its lavish photography and essays touching on the culture of food and eating in America. In addition, there would be plenty of opportunities for monetization, he said."
Not to mention the amount of recipes they've amassed over the years. No-brainer, that's for certain, but food for the iPad and tablets/netbooks/e-readers in general just makes plain sense. Just ensure to keep them clear of naked flames.
The New York Times
Not to mention the amount of recipes they've amassed over the years. No-brainer, that's for certain, but food for the iPad and tablets/netbooks/e-readers in general just makes plain sense. Just ensure to keep them clear of naked flames.
The New York Times
June 20, 2010
Generation Multitask
Steven Johnson dives into the multitasking debate by taking Nicholas Carr's new book, "The Shallows," to task. Are screens killing culture? Probably not. Tweaking it a little. I reckon it's too early to call it.
"Yes, we are a little less focused, thanks to the electric stimulus of the screen. Yes, we are reading slightly fewer long-form narratives and arguments than we did 50 years ago, though the Kindle and the iPad may well change that. Those are costs, to be sure. But what of the other side of the ledger? We are reading more text, writing far more often, than we were in the heyday of television.
And the speed with which we can follow the trail of an idea, or discover new perspectives on a problem, has increased by several orders of magnitude. We are marginally less focused, and exponentially more connected. That's a bargain all of us should be happy to make."
The New York Times
"Yes, we are a little less focused, thanks to the electric stimulus of the screen. Yes, we are reading slightly fewer long-form narratives and arguments than we did 50 years ago, though the Kindle and the iPad may well change that. Those are costs, to be sure. But what of the other side of the ledger? We are reading more text, writing far more often, than we were in the heyday of television.
And the speed with which we can follow the trail of an idea, or discover new perspectives on a problem, has increased by several orders of magnitude. We are marginally less focused, and exponentially more connected. That's a bargain all of us should be happy to make."
The New York Times
June 9, 2010
Bros Icing Bros: A Meme With A Difference
"The premise of the game is simple: hand a friend a sugary Smirnoff Ice malt beverage and he (most participants have been men) has to drink it on one knee, all at once - unless he is carrying a bottle himself, in which case the attacker must drink both bottles of what Mr. Rospos described as a "pretty terrible" drink. [...] The game has exposed the mercurial line between guerrilla advertising and genuine social media trends, raising questions about how young consumers can know when they have co-opted a brand for their own purposes, and when that brand has co-opted them."
The New York Times
May 8, 2010
Courtney 75% Love
"Just 24 hours before that appearance, she said, she was performing with the former Guns N' Roses rockers Slash and Duff McKagan at a hotel anniversary party in Las Vegas. "I don't know anyone else who could do that," she said. "Those are two very different worlds, and I've got one foot in each of them."
The New York Times
The New York Times
May 7, 2010
Facebook Got Holes
"A security flaw was discovered on the Facebook Web site early Wednesday morning that enabled users to see private chats taking place between friends. Another security issue allowed users to see their online friends' pending social requests."
The New York Times
The New York Times
May 2, 2010
News As A Commodity
"By this point, we have become inured to the fact that The National Enquirer greased some palms to bring down John Edwards, that TMZ, the gossip blog owned by Time Warner, will pay for news and that weekly magazines pretend they are paying photo fees when they are actually paying for celebrity news. Mr. Denton said that as exclusive news becomes an ever rarer commodity, the tactical aggression will grow in all corners."
The New York Times
The New York Times
February 28, 2010
Ferran Adrià: The Modern Escoffier
"People often ask me if the style of cooking he pioneered is a trend, fad or flash in the pan. My belief is that every 15 to 20 years, with an obvious bell curve of energy, most professions change. Technology, fine arts, design and yes, cooking, follow the same predictable pattern. A visionary creates the framework for a new genre, others follow and execute, and the residual effects remain, embedded in the cloth of the craft. If we look back to nouvelle cuisine, founded in the early ’70s by Bocuse, Chapel, Troisgros, Guérard, Vergé and Oliver, we see the pattern clearly. Protégés of great chefs eventually forge their own paths to help create a new style. This lineage carried us into the Keller, Bouley, Trotter and Boulud generation in the United States, and subsequently chefs like Wylie Dufresne, Andoni Luis Aduriz, Homaro Cantu and myself forged our own paths."
The New York Times
The New York Times
February 28, 2010
“Minority Report”: A Reality?
"He pushed, pulled and twisted vast troves of photos and forms that were on a screen in front of him, compressing and stretching as he went. He zoomed in, zoomed out and rotated the images using six degrees of control. In one part of the demonstration, he reached into a series of movies, plucked out a single character from each and placed them onto a "table" together where they continued to move."
The New York Times
The New York Times
February 23, 2010
Introducing Mr. “Chatroulette” Ternovskiy
"What is currently stopping me from adding other features which have been suggested by many and have been in my mind is that I am not even sure what Chatroulette is now.
Everyone finds his own way of using the site. Some think it is a game, others think it is a whole unknown world, others think it is a dating service."
The New York Times
Everyone finds his own way of using the site. Some think it is a game, others think it is a whole unknown world, others think it is a dating service."
The New York Times
February 9, 2010
Foursquare Partners With Zagat, Serves Up A Foodie Badge
"In addition to offering a special badge for Foursquare users, Zagat will begin piping tips and recommendations into the Foursquare system, which already doubles as a handy user-generated city guide. Foursquare users can submit their own suggestions for activities and dishes to order at a particular restaurant, which will pop up when their friends "check in" on Foursquare from that venue.
But the Zagat partnership will add a slightly different layer to the content by incorporating recommendations culled from the company's repository of reader reviews. For example, users who check into a Zagat-ranked restaurant will receive suggestions about great dishes or the best dessert on the menu."
The New York Times
But the Zagat partnership will add a slightly different layer to the content by incorporating recommendations culled from the company's repository of reader reviews. For example, users who check into a Zagat-ranked restaurant will receive suggestions about great dishes or the best dessert on the menu."
The New York Times