Why Research Food Blogs?

 

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Photo: http://eating4balance.wordpress.com/2013/10/11/coming-soon-to-a-blog-near-you/

I was sitting a my local library pursuing our last assigned reading. Once I was done, I noticed the magazine rack behind me.

Out of approximately forty journals, there were nineteen that featured food both directly and indirectly. Both specifically food titled journals and broader topics with food in prominent cover positions were prevalent.

This made me ponder how media has changed the American perception of food. The internet is filled with blogs scripted by a single person, collecting and writing original recipes or techniques and then sharing them with potential millions!

What motivates these internet food prophets? What does it mean to begin and operate a successful food blog?

Food blogs are an unprecedented research tool. Authors provide frequent updates discussing experiences and  opinions through food culture. The personal nature of entries encourages reader responses in a way official surveys and interviews never can. Food blogs are easy to access and free to survey and record saving research time and money. Chronologically progressive, food blogs can show trends and progression in personal thought or in relation to outside events. Finally, since blogs are built by contributions from both writer and audience they present communal thought development. This blog is a research exploration of starting and maintaining a personal “foodie diary”. Digital presentation and audience interaction are essential elements; therefore,  this blog utilizes replies, photographs and links. Food blogs are the new generation of personal food expression.

Nothing like a salad for mid morning snack:

Arugula and Florida Berry Salad with Candied Pecans (Florida Style Salad)

Arugula-and-Florida-Berry-Salad-with-Candied-Pecans_recipe

Ingredients:
16 ounces arugula, rinsed and drained
1 dozen Florida strawberries, rinsed, hulled and sliced
1 cup Florida blueberries
2 oranges, peeled and segmented
8 ounces goat cheese, crumbled
1 lemon, juiced
1 tablespoon
Olive oil
Sea salt to taste
Fresh ground pepper to taste

Directions:
1. In a medium-sized mixing bowl, add arugula, lemon juice and olive oil. Lightly toss the arugula to coat and season lightly with salt and pepper.
2. Serve on four chilled plates. Add an even amount of the dressed arugula to the center of each plate. Arrange an even amount of citrus, blueberries and strawberries in a decorative manner on each plate.
3. Evenly distribute the crumbled goat cheese over the top of each salad. Garnish each salad with a few of the candied pecans. Serve salad chilled.

Candied Pecans
2 cups Florida pecans
3/4 cup natural Florida sugar
1/2 teaspoon sea salt

1. Heat oven to 400° F.
2. Spread the nuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes; transfer to a bowl. Once the baking sheet is cool, line it with parchment paper.
3. In a large skillet, combine the sugar, salt, and 2 tablespoons water. Simmer, swirling the pan occasionally (do not stir as it will crystallize the caramel), until the liquid is amber colored, 12 to 15 minutes. Stir in the nuts, and then spread the mixture on the prepared baking sheet, separating the nuts as much as possible. Let cool. Break up any large clusters before serving.
See more at: http://www.freshfromflorida.com/Recipes/Featured-Recipes/Arugula-and-Florida-Berry-Salad-with-Candied-Pecans#sthash.D2ireumK.dpuf

 

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