{"id":484122,"date":"2010-03-29T08:20:02","date_gmt":"2010-03-29T12:20:02","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2891"},"modified":"2010-03-29T08:20:02","modified_gmt":"2010-03-29T12:20:02","slug":"sunday-column-poetry-in-140-characters-or-fewer","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/484122","title":{"rendered":"Sunday Column: Poetry in 140 characters or fewer"},"content":{"rendered":"<div id=\"attachment_2892\" class=\"wp-caption alignleft\" style=\"width: 310px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2892\" title=\"FOOD RUTH REICHL 8-16\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/03\/118-300x204.jpg\" alt=\"Ruth Reichl in 1999 (AJC archive)\" width=\"300\" height=\"204\" \/><\/p>\n<p class=\"wp-caption-text\">Ruth Reichl in 1999 (AJC archive)<\/p>\n<\/div>\n<p><em>In this week&#8217;s Sunday Column I consider the singular Tweeting style of former Gourmet magazine editor Ruth Reichl.<br \/>\n<\/em><\/p>\n<p><strong>Tweets Show Poetic Taste<\/strong><\/p>\n<p>Over the past few weeks, the food Twitterati have been paying rapt attention to a new voice belonging to one &#8220;Ruth Bourdain&#8221; (@ruthbourdain). This is not a real person but a mash-up of Ruth Reichl &#8212; the former New York Times restaurant critic and editor of now-shuttered Gourmet magazine &#8212; and Anthony Bourdain, the book author and &#8220;No Reservations&#8221; host. Even the freaky avatar frames Bourdain&#8217;s perma-scowl in Reichl&#8217;s flowing dark hair.<\/p>\n<p>Essentially this poster takes Reichl&#8217;s spare, evocative, upbeat snippets of yumminess (posted as @ruthreichl) and frames them in Bourdain&#8217;s profane sarcasm. Reichl tweets, <em>&#8220;Good night. Hot kimchi, slicked with chiles. Smoky, sweet grilled beef in crisp lettuce. Sake. Slow stroll home down electric streets.&#8221;<\/em><\/p>\n<p>&#8220;Ruth Bourdain&#8221; counters: <em>&#8220;Bad night. Hot kimchi slicked w\/chiles = &#0133;<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ruth Reichl in 1999 (AJC archive) In this week&#8217;s Sunday Column I consider the singular Tweeting style of former Gourmet magazine editor Ruth Reichl. Tweets Show Poetic Taste Over the past few weeks, the food Twitterati have been paying rapt attention to a new voice belonging to one &#8220;Ruth Bourdain&#8221; (@ruthbourdain). This is not a [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-484122","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/484122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=484122"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/484122\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=484122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=484122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=484122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}