
enlarge imageRUTH BOURDAIN
Fictional Twitter character
For delivering a sharp send-up of the food world. There isn't a lot of Watergate-esque secrecy in food writing: no Deep Throats or Primary Colors–style anonymous bylines. At least there wasn't until this March, when a disturbing illustration that superimposed the aging hippie mane of former Gourmet editor Ruth Reichl over the shit-eating grin of Anthony Bourdain debuted on Twitter. This creepy character's tweets were brilliant mash-ups of Reichl's precious food haikus and Bourdain's bad-boy bluster:
"Leftover steak bone / Stares back at me from the fridge / This is some great weed"
"People of LA: Sorry for last night's riots, car-tipping, setting fire to meyer lemon trees. That's what happens when I can't get into Mozza"
Ruth Bourdain hit a nerve, collecting thousands of followers on Twitter and inspiring rampant, unsuccessful speculation as to his or her identity. (One theory fingering food writer Regina Schrambling was struck down by Grub Street in June: "Kinda crushed people would think I'm wit-deficient," sniffed Schrambling. To which RuBo responded: "So, @gastropoda is denying she's me. But, if she's not, then who is the mind behind that Regina Schrambling persona?").
Whoever is responsible, Ruth Bourdain has pointed out the absurdity and vapidness of food-celebrity worship—and the media's role in creating the monsters.
The writer behind Ruth Bourdain agreed to be interviewed via email but did not reveal his or her identity.
Why do you do this? What do you expect to get out of it?
I did it on a whim. Twitter provides a very low threshold (maybe too low!) for trying out different kinds of writing. Were it not for Twitter, Ruth Bourdain would have been nothing more than a momentary thought and probably would never have ended up on paper. I'd never written anything even mildly humorous, so it represented an opportunity to experiment. It's fun to create the character, and even better to see some of the responses by notable food world people.
When will Ruth Bourdain be outed? Why do you stay anonymous?
I have no plan to be outed. Originally, I stayed anonymous out of fear of the unknown: How would this be received? Would this destroy my professional reputation? Considering the positive response, I'm not so worried about that anymore. But, now that the character has taken on a life of its own, I can't see any benefit to going public. I think it really enhances the mystique of this creature to not have any other image in one's head except what I have provided. Is it killing me to keep it a secret? Yes. But, aside from my own ego, there's no good reason to reveal my identity.
To read what Ruth Bourdain the character had to say to some of our questions, click here.
I am STAYING AT COOPER SQUARE AND WOULD LIKE GREAT FOOD AFTER THE THEATRE SO 10.30, ONYL TWO NIGHTS IN ny
I just read back a couple months' worth of Ruth Bourdain posts and I fail to see any thrill whatsoever. Then again, I find Twitter to be the ultimate in narcissistic ADHD bull that ever was ever splattered across the internet.
Ken Grossman certainly deserves kudos as a general in the war but he certainly didn't start if. If you want to go back to the beginning look at fellow Californian Fritz Maytag. He started the war when he bought Anchor Brewing in 1965. Without Fritz there would have been no Ken.
Frank Bruni?
Brilliant choices, comments and artwork. Thanks for selecting for authentic importance rather than geographic correctness.
Where's Jonathan Gold?
http://dogtrainingvideos.us
Somebody accidentally put a drawing of a woman on this one.
I would love to see some critics in this list in the future
HEY CHOW--
Nearly everybody in America DOESN'T live in San Fran or New York! PLEASE write about some of the rest of us SOMETIMES!
Well thank you America, there´s not one non- American on this list. You can´t seriously call this list "The most influential people in food."
Where's Jonathan Gold?
UC Davis, as an Ag school and know for the winemaking program, would be a great choice to start a cheesemaking degree engineering program.
What does Brock think he's accomplishing by seed saving? Has he ever heard of Cross pollination? The seed he's planting is not the same genetics of the melon he ate and thought was wonderful.
3x better than last year's Chow 13. I cannot disagree with any choice you have made this year.
I love Christopher Hirsheimer's beautiful food photography and I get the Canal House cookbooks - fantastic.
I think you should have mentioned Nathan Myhrvold. He published what is probably going to be the most influential book for the next century.
Really excellent article. Good work CHOW.
cool article...makes me wanna quit my job and follow my dreams.
There are 12 entries, if you count people there are 13, brothers Andy and Mateo Kehler are counted as individuals
Is it just me? Or are there only 12 people on this list of 13?