By Jonathan Shikes
By Alex Brown
By Cafe Society
By Samantha Alviani
By Lori Midson
By Mark Antonation
By Loren Lorenzo
By Nate Hemmert
It's a perfect system. I know because I've already tried it -- several times.
Jargon watch: It's come to my attention that I'm not the only one in the food world who has a problem with the term "foodie" and all the top-hatted, lock-jawed, snooty connotations it carries. Personally, I hate the word, am deeply suspicious of anyone who refers to himself as such, and find it discomfiting that "foodie" has in many ways become synonymous with uptight, white-bread culinary adventuring of the sort where going crazy and ordering the $40 Spanish cava rather than the $800 Chateauneuf de Pape is considered risqué.
I've used the term "grubnik" when referring to my own comrades-in-eats -- those who are straight-up Marxist in the spending of their dining dollars at both the high end and the low, eating from each according to his ability and giving to each according to his need. Unfortunately, "grubnik" never really caught on, so now we have a new term: "gastronaut," meaning those who will boldly go anywhere in search of good eats and adventures of the palate.
I kind of like that word, and in keeping with my habit of compulsively overdoing a good thing until I tire of its charms, I plan to use "gastronaut" at every possible opportunity until it, too, becomes just another annoying buzzword fit only for the pages of Gourmet and the New York Timesfood section.