The fact that Twitter changed the food cart movement is no news; foodies consume deals and specials from dining entrepreneurs like they’re candy. But the micro-blogging site hasn’t just become a guerrilla marketing tool to get the word out about tacos and tempeh, it’s becoming a source of foodie inspiration.
I’ll admit that nothing beats sitting down to peruse a well crafted cookbook with decadent photos and well worded recipes – the kind of book that makes you recommit yourself to becoming a better cook – but there’s also time for the short and sweet.
Look at the success of Eat Tweet, probably the world’s first cookbook to be inspired by 140 characters or less. Eat Tweet‘s author, Maureen Evans, maintains her Twitter page where she posts condensed recipes. What can you do in the kitchen that you can’t do on Twitter? Nothing it turns out; with recipes for macaroons, fennel pie, pomegranate sashimi and beyond, Evans proves that you don’t need a culinary encyclopedia to keep things fresh.
As I write this, I hear my mother’s voice in the back of my head, “but why would people want to get their recipes from Twitter?” You’re right mom, there really isn’t a replacement for traditional food inspiration – I used to spend hours going through our bookshelf of cookbooks that featured food from around the world and I credit those moments to why I’m currently a food lover – and I still believe there’s no better tool for determining what you’re going to make for dinner than a trip to farmers’ market, but there’s something to be said for the online community of foodies that are using Twitter to not only get the word out about their own food blogs, but also find creative inspiration for new concoctions.
Just take a moment to look all of the tweets tagged with #foodie. Within three minutes of opening the search in a new browser tab, there were 10 new tweets.
There are the instructional tweets:
And the humorous:
Or if you’re dependent on visual stimulation, there’s always the #foodporn hashtag. Here’s to socially networked food inspiration.
Have any recipes that you’ve gotten via Twitter, or any foodies you follow who are particularly in the know? Share them in the comments below!
Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.