The world has changed so much since I began cooking. When I started, I subscribed to five magazines and bought a cookbook or two (or eight) a month. OK, I was addicted and had hundreds of books and thousands of magazines. Now, I only buy really esoteric books and subscribe to one magazine and get everything else online and mainly through fellow bloggers! It is like the biggest, best recipe swap in the world, a virtual church social with so many generous lovely people who are becoming virtual friends all over the world. It is too much fun.
Honestly, there are some books that should be bought, books that no self-respecting cook should ever be without (like Mark Bittman's How to Cook Everything) and even though I do kiss the steps of the New York Times each time I pass in gratitude for the amazing things it has shown me and taught me…the blogosphere is pulling from the NYT and the London Times, the Guardian, Le Monde, Il Corriere de la Sera, and a thousand other magazines and papers as well as from brilliant, creative seekers and teachers generating wonderful writing and photography.
I found one of my new favorite recipes via bloggery, through the great photo sites Tastespotting and Foodgawker, which introduce me to new bloggers every day. There I saw a cake from a Russian girl living in Barcelona on her blog "Tales of a Spoon." She had found the recipe on the "Madhuram's Eggless" blog penned by a transplanted Indian lady in Philadelphia! The only reason I am writing this for Blogcritics is that the wonderful blogger, Lazaro of Lazaro Cooks, recommended it to me!
That is why the culture is so vibrant. Instead of a cozy group with the same background and the same resources, the virtual circle is endlessly rich and constantly adding to itself. Bloggers are forever introducing new members to their circles through the comments feature. Sometimes these commenters even become friends because of shared interests. New recipes, new products, new foods are all at our fingertips thanks to the internet and its worldwide store.
Article comments
1 - Jon Sobel
I like baking but I've never had a Bundt pan. This recipe is going to make me buy one...
2 - deana@lostpastremembered
Hey Jon, thanks for the kind words... any tube pan would do... I have made this 3 times in as many months and for me... that is a new world record.. it's that good!!!
3 - LazaroCooks!
Deana,
The reason you are writing this for BC is because you are a great writer. I am so very glad that you joined our team. Great article and a delightful recipe. I especially like the brown butter drizzle...sounds awesome.
Thank you for the kind words. I too am quite appreciative that the blogosphere has introduced me to countless new friends...including you!
Be well!
4 - Madhuram
Thanks for the mention Deana. Im glad that you liked the cake.
5 - denise fletcher
Your article echoes everything I feel about food blogging, being a blogger, so many bloggers who truly feel like friends, though I've never met them and the wonder of the blogsphere and the internet itself!
I remember when the internet was a dark and dangerous place, but I think the food blogosphere at least, and its countless denizens have done much to redeem the internet and harness it's power and reach in such a positive and enriching way!
Thank you for such an uplifting article!
6 - tasteofbeirut
Deana
You are a most remarkable blogger; your recipes are always outstanding and your posts are so well-researched and interesting, it is a combination of food, photography, history, sociology, all in one. This recipe sounds fabulous and light (no eggs, little fat); can't wait to try it.