Humor in Food Writing

[Jinmyo]

[i spelled "humour" in the American fashion for the sake of Google etc.]

claire797 just made a comment about David Leite's writing in this thread concerning his sense of humour.

Given expertise and other such factors, how important is humour in food writing to you?

I like it a lot. But is humour helpful in getting food writing to be taken "seriously"?

[Fat Guy]

Humor is not a monolithic concept. There are decidedly lowbrow and highbrow variants, and there are also questions of relevance, timing, delivery, etc. I was just reviewing some work by a food writer friend who is in the early stages of her career (really early; like early enough that even I can be a mentor). She had come up with a funny, evocative way of describing a dish. But she delivered it like a punchline, at the end of a paragraph. I advised her, "Don't tell jokes; just be funny."

[Basildog]

[but is humour helpful in getting food writing to be taken "seriously"?

I find , on egullet, the serious stuff can be the funniest.But i don't think it is intended to be

[=Mark]

There are elements of humor in Tony Bourdains material, both written and broadcast that seem to lend themselves well to the points being made.

[Jinmyo]

I find , on egullet, the serious stuff can be the funniest.But i don't think it is intended to be 

Adrian, I agree.

[Suzanne F]

One of my first favorite food writers was (and still is) Calvin Trillin. His whole style revolves around stating serious content in a humorous way. His stuff is flat-out funny.

Another favorite is MFK Fisher. She sometimes used humor (think of the story, "I Was Really Very Hungry"), but she was rarely, if ever, funny.

Sometimes I wish TC Boyle wrote about food.

If a writer is going to use humor, he or she had better know how to make it serve the content. It's all a part of whether or not the WRITING is good.

[David Leite]

claire797 just made a comment about David Leite's writing in this thread concerning his sense of humour.

Given expertise and other such factors, how important is humour in food writing to you?

Jinmyo,

Because your question was prompted by a post about me, I thought I'd throw in my two cents. To me humor in food writing should never be there for humor's sake. It should be an inseparable part of the writer's voice. The truth is not everyone is funny, and not everyone should write with humor. The piece that Claire797 was speaking about, I think, was my column in Bon Appétit about my Viking stove. The humor came naturally from me and my personality. It's clear when a writer writes something, as Steve says, to make a joke. It feels stilted, too bada-bing, too Jackie Mason-ish. But when the situation the writer finds himself in is flat-out funny, or the way he looks at it is funny, it then becomes pleasurable to the reader, and it serves the piece, as Suzanne Fass says.

I like it a lot. But is humour helpful in getting food writing to be taken "seriously"?

Depends where you're trying to get it taken seriously. Humor in the upcoming Encyclopedia of American Food and Drink by Oxford University Press wasn't an option. But well-written humor work does get noticed.

Edited April 11, 2003 by David Leite (log)

[Andy Lynes]

For me, humour is always welcome in food and drink writing. It's what makes much of it readable. Tony B is a very good example and our own Mamster employs humour very well (his Storage piece made me laugh out loud more than once). I usually need to find the humorous angle before I can get my teeth into writing something food and drink related. That said, I love Michael Ruhlman's work for it's serious and scholarly approach.

[Chef/Writer Spencer]

Yeah, stilted just there to mask an inability to write humor (like mine perhaps) will very rarely get you anywhere. I realized that one early on after sending my stuff to Michael Ruleman. So I do my best to malign, demystify and approximate liable without putting people directly in my line of fire. I coddle the notion that bad press is good press. Sometimes I get so out of control that I've had run ins with pissed off ex-employees who feel slashing my tires and leaving threatening messages on my voice mail is the best form of retributiion. I find that immensely satisfying and humorous. Sorry for getting tangential with my response......

[wingding]

Humor usually doesn't happen when you try too hard.Having a sense of irony about what you are actually doing,and remembering that you are not curing cancer,but writing about hot dogs or some toad of a maitre'd at the fancy restaurant where you just plonked down too much money,is important.Unintentional humor is way more funny...the 14 page arguments that all come back to the same argument,on egullet,are funny,but need an editrix.

[Chef/Writer Spencer]

Humor usually doesn't happen when you try too hard.Having a sense of irony about what you are actually doing,and remembering that you are not curing cancer,but writing about hot dogs or some toad of a maitre'd at the fancy restaurant where you just plonked down too much money,is important.Unintentional humor is way more funny...the 14 page arguments that all come back to the same argument,on egullet,are funny,but need an editrix.

I'm missing the whole 14 page thing. Care to expound.

[wingding]

The arguments where people expound and turn somersaults endlessly,where the answers are often simple,or don't exist at all.But then,I was one of those people in school who never wanted to go to the 500 word essay limit ,when I felt that I could state my point in 150.[or try,anyway].

Edited April 11, 2003 by wingding (log)

[Chef/Writer Spencer]

The arguments where people expound and turn somersaults endlessly,where the answers are often simple,or don't exist at all.But then,I was one of those people in school who never wanted to go to the 500 word essay limit ,when I felt that I could state my point in 150.[or try,anyway].

I agree then. A lot of people on eGullet talk to hear their own voice, regardless of interest. But I suppose that's alright. Not everyone is as succinct as you and me.

[wingding]

And seem to argue for the sake of arguing.But we sit around and read[some]of it,don't we?

[Chef/Writer Spencer]

And seem to argue for the sake of arguing.But we sit around and read[some]of it,don't we?

In all seriousness...this site is a godsend for folks who like to argue and debate within the realm of food. I don't know if I'd stick around if it were a bunch of flowery butt smootchin'. half the time i post just to pat myself on the back that I graduated high school. That's a sad commentary but one i think describes two thirds of the members of eGullet.

[alacarte]

I had a writing instructor who said, "Funny trumps everything." I think that includes food writing too.

The thing about humor in food writing -- or any writing, for that matter -- is that either you can pull it off, or you can't.

[=Mark]

Dave Barry on France, including food...

[maggiethecat]

Sometimes I wish TC Boyle wrote about food.

If a writer is going to use humor, he or she had better know how to make it serve the content.  It's all a part of whether or not the WRITING is good.

Suzanne: TC Boyle did write at least one food story...I heard it on"Stories on Stage" on NPR a couple fo years ago. A brilliant, funny, tender piece about a chef and a food critic.

I would be grateful if anyone could tell me the title.

And I am with you about Trillin. Funny, but never forced.

Edited April 13, 2003 by maggiethecat (log)

[elyse]

I love Dave Barry!

Thanks Mark.

[JAZ]

Sometimes I wish TC Boyle wrote about food.

If a writer is going to use humor, he or she had better know how to make it serve the content.  It's all a part of whether or not the WRITING is good.

Suzanne: TC Boyle did write at least one food story...I heard it on"Stories on Stage" on NPR a couple fo years ago. A brilliant, funny, tender piece about a chef and a food critic.

I would be grateful if anyone could tell me the title.

And I am with you about Trillin. Funny, but never forced.

Maggie,

I asked the same question in a previous thread (I didn't even know TC Boyle was the author -- you provided that information) and Suzilightning came up with the title: "Sorry Fugu," which is apparently reprinted in T.C. Boyle Stories. I read it first in Harper's Magazine and loved it.

[maggiethecat]

Thanks, JAZ.

That's what I get for not following up!

What a great story.

[joiei]

from Tom Fitzmorris' daily newsletter.

http://www/foodfest.neworleans.com

BEST LINE AT THE FRENCH QUARTER FESTIVAL

Overheard at the drink booth, something I hope I never hear again,

especially not seriously:

Customer: "I'd like a bottled water, please."

Vendor: "You want regular water or diet water?"

* * *

GOOD FOOD IS WHERE YOU FIND IT

The best dish I ate yesterday came from a restaurant that could only

be called touristy: Lemoyne's Landing, located at Spanish Plaza, near

the casino and the ferry landing.

It was a very thick stew of chicken, tasso, Creole seasonings, rice, and

what tasted like cheese but wasn't. It looked terrible, but tasted great.

I've never had anything like it, but I will again, I hope.

[Fat Guy]

stilted just there to mask an inability to write humor

To me the big category is stilted just there to mask complete fucking lack of knowledge humor.

[Chef/Writer Spencer]

stilted just there to mask an inability to write humor

To me the big category is stilted just there to mask complete fucking lack of knowledge humor.

is that directed my way?

[Fat Guy]

How could it be. You still haven't sent me the thing you promised me, so I haven't read your writing!

Seriously, I'm talking in general about humor as a smokescreen for ignorance. When somebody who knows nothing about fine dining makes jokes about waiters in penguin suits, etc., it's just not funny -- or at best it seems funny only to other ignoramuses. And when newspapers put food-ignorant writers on restaurant stories, their attempts at humor are rarely successful.