We are in the midst of a food revolution and technology is the catalyst. This is the age where chefs have Facebook fan pages, food bloggers are landing book deals, grandmas are uploading their cooking videos and single Twitter updates hold entire recipes. We’re more adventurous in the kitchen from reading cooking blogs that make lesser known cuisines and ingredients accessible. We no longer shy away from cooking techniques that seem over our heads thanks to cooking shows on YouTube. We’re now more resourceful with Iphone apps that help us make meals out of random and leftover ingredients. Food bloggers have become the newest trendspotters and online food communities are thriving on sites like Epicurious and Serious Eats. Restaurants live and die by reviews on Yelp while others are discovered on Foursquare. And we love to chase food trucks via Twitter! What does this mean for the restaurant and food industry, cookbook publishers and food critics, for traditional chefs and food bloggers and the new breed of home cooks and foodies whose appetites are wetted by what’s new and unknown?
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