Even Restaurant Critics Can Be President

Via Ezra Klein, we are alerted to Barack Obama’s 2001 attempt at food critique for a television show that apparently never ran. (See here now his opinions on flap jacks, peach cobbler!)

I envision a return to presidential politics for Frank Bruni, the chief gourmand at the New York Times. Just imagine the delicious primary debate in which Bruni will describe Social Security as an intricately, gorgeously assembled dish with glimmer and good intentions but not enough punch.

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  • FlownOver

    If E! ever wants to run a show that’s nominally politics-related but characteristically content-free I think MS could host.

    I suppose I should give him credit for declining to pile on today with the the current raft of inconsequential stories (e.g., Feinstein/Panetta and similar all-heat, no-light items), and I don’t mean to encourage his return to regurgitating the oppo line of the day, but going to a new level of irrelevance by dredging up an eight-year-old local non-issue video is a waste of perfectly good electrons.

  • Dee in Columbia MD

    I am generally a consistent opponent of pigeon holing individuals. but for some reason I think I should amend that position when it comes to posters in swampland, well at least JNS and MS — leave the humor to the professionals people because you don’t quite cut it.

  • Andy from MA

    I’ll give you a pass on this one MS.

  • exile500

    Good stuff. I’m must glad there hasn’t been any important economic news today so we can enjoy this stuff guilt-free.

  • Paul-no not that one

    “gorgeosly” written.

  • michaelscherer

    yeah. just fixed that.

  • Paul-no not that one

    pmc@#1
    From TPM-
    We just asked Harry Reid spokesman Jim Manley for comment on whether the story about Roland Burris being accepted as a Senator from Illinois was true.

    “It is wrong,” Manley replied via e-mail.

  • http://pourmecoffee.blogspot.com pourmecoffee

    Premature articulation.

  • davemc321

    Yes, but did Burris ever do restaurant reviews?

  • dumdedumdum

    Anyone with the good sense to save room for peach cobbler is OK by me.

  • Andy from MA

    If we can have a failed haberdasher from Independence as president, we can have a erstwhile food critic from Chicago.

  • shepherdwong

    Yes, “Food that tastes good for a good price,” (and talking about inner-city communities “starved for restaurants and retailers”) sounds just like, “…intricately, gorgeously assembled dish with glimmer and good intentions but not enough punch,” if you listen to it with the volume of your liberal elite decoder ring turned up just right.

  • http://www.inworldstudios.com jayackroyd

    Why do people use words they don’t know the meaning of? It’s true that so many people have mistakenly used “gourmand” as meaning “epicure” rather than “glutton” that its meaning has become fuzzy. But people who write for a living shouldn’t contribute to this.

  • http://pourmecoffee.blogspot.com pourmecoffee

    Gourmand has always meant lover of food.

  • ivb3016

    You brought out my inner librarian –
    Oxford English Dictionary — gourmand (I left out the historical examples)
    .
    A. adj. Gluttonous, greedy; fond of eating.
    Now regarded as attributive or appositive use of B.
    .
    B. n.

    1. a. One who is over-fond of eating, one who eats greedily or to excess, a glutton.
    .
    2. One who is fond of delicate fare; a judge of good eating. In this sense only partially anglicized, and often pronounced (gurm). (Cf. GOURMET.)
    .

  • michaelscherer

    jay, epicures and gluttons are both subsets of the group called gourmands (at least most of the time). Bruni is both epicure and gourmand, though not a glutton.

  • kbanginmotown

    OT to commentors: Anyone here missing K-Tum like I am?

  • Andy from MA

    Yes

  • http://www.inworldstudios.com jayackroyd

    MS-
    .
    That’s only so through repeated misusage. It’s like “scan” coming to mean both to read carefully and to skim. You can make a descriptive case for this–but it is because of repeated misuse.

  • http://blogs.tnr.com/tnr/blogs/the_stump/archive/2009/01/07/obama-as-food-critic.aspx Obama as Food Critic – The Stump

    [...] (H/t Michael Scherer)  [...]

  • http://blogs.tnr.com/tnr/blogs/the_plank/archive/2009/01/07/obama-as-food-critic.aspx Obama As Food Critic – The Plank

    [...] (H/t Michael Scherer)  [...]

  • michaelscherer

    Jay, I’m not sure I am the bad actor here. According to my Fowler’s Modern English usage, gourmand first came to mean “a judge of good eating” in the mid 18th century, thanks to writers like Coleridge, Darwin and Charlotte Bronte. Fowler’s does mention, as you suggest, a move in the 20th century to distinguish gourmand from gourmet, with gourmand being restricted to its 15th century meaning–glutton. But as several current dictionaries attest, the word still has multiple meanings, and I am not their author.

  • lupercal5

    how about we take a little break from our semantic discussion and point out that he was just randomly brought to this pbs show and was just supposed to be an extra dude in there (they were one guy short, or so goes the story). he just somehow kinda dominated the whole show without even trying…lol he’s got a decent presence. lol

  • http://www.triscribe.com/wp/archives/1812 triscribe » Stuff in the New Year

    [...] got President-Elect Obama talking about his favorite food in the Hyde Park neighborhood of Chicago; Michael Scherer of Time Magazine posted the video and his commentary on Time.com’s Swampland b…. Scherer’s comment amused me: “I envision a return to presidential politics for Frank [...]

  • http://www.inworldstudios.com jayackroyd

    Yeah, my OED says much the same. If I’m to hold to my position, I have to note that the correct usage first shows up in the 15th century, while the recent misusage shows up in the 18th.

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