Special Sauce: Sam Sifton on Food in the Internet Age [2/2]

In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I asked Sam how he thinks the internet has impacted the food media landscape, he said "I think it has changed food for the better and for the worse. You know, there's something kind of delicious as a critic, at least in the first years of being able to go to the internet, to get the photographic notes that you would've taken if you weren't raised like a gentleman....You know, this is everybody obsessively photographing their food but, after a few years of that, now chefs are creating dishes that are meant to be photographed. That's a problem, right? The sort of Instagram-bait platings are a problem, so you've got to kind of be careful about it but, on the whole, I can go on my phone and get a reservation in two seconds and order a car and get there and take pictures of the food and then get a news alert or have the president send an alert to my phone, as he did today. That's amazing! That's cool! That's great!"

And, since Sam wrote a cookbook exclusively devoted to Thanksgiving, I also had to ask him for his top tips for the notoriously challenging holiday meal. "Okay, three things that you need to know about Thanksgiving that you don't really know already," he said. "Number one: everything is going to be fine. It really is. I promise you. It's going to be fine. Two: you need more butter than you think. You really do. Three: Thanksgiving is not the time to litigate that issue [Whatever the hot-button of the moment happens to be]. It really isn't. Let it go. Let it go for the meal."

For a whole lot more New York Times food wisdom, including the origins of the newspaper's cooking app, and a great deal of fun food-gabbing, check out this week's episode of Special Sauce.

The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-sam-sifton-part-2.html