Food tweets 

http://www.nytimes.com/2009/04/22/dining/22twit.html — by Lawrence Downes, a piece notable for the tap into the twee gestalt and lovely writing, as well as for the information. Snippet:

“…I can hear your quibbles. You’re already on the Internet, so why not get the whole recipe, with pictures, and maybe a video? There’s no global shortage of pixels, so why risk clarity and comprehension for the sake of Twitter’s 140-character straitjacket?
“I have no answer to that, other than to say it’s fun to decode and cook Ms. Evans’s tweets. They’re a pleasure to look at — strangely absorbing, like bonsai or Fabergé eggs. And (not to spoil the surprise) they work…”

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