Josh Friedland, aka Ruth Bourdain, on the Absurdities in Food Culture

In 2010, a new voice hit the Twitterverse, and had everyone guessing who it was. @RuthBourdain was born—a sardonic mash up of food critic Ruth Reichl and CNN’s Parts Unknown bad boy, Anthony Bourdain.

More than 66,000 people followed @RuthBourdain, as she delivered her ridiculously tawdry, yet chirpy Haikus, such as this gem: “The birds are louder than fuck this morning. Breakfast of black beans, tortillas, and salsa causing fragrant, ozone-destroying flatulence.” Still, no one knew “her” true identity, until the creator himself, food writer Josh Friedland, came out to The New York Times in 2013, much to his relief.

Here we talk to Friedland, creator of The Food Section and author of Comfort Me with Offal (as Ruth Bourdain) and Eatymology, about food terms, critics, and what it was like living in a paradoxical universe.

How did you come up with the idea to do a mash-up of Ruth Reichl and Anthony Bourdain?

I had been reading Ruth Reichl’s tweets — her haiku-like poems about breakfast in upstate New York and other meals — and I felt they were just asking to be spoofed. At the same time, Anthony Bourdain was broadcasting a short-run radio show on satellite radio where he read them on-air as beat poetry. I took the next logical step and combined their two personas into one scary gastronomical beast. Read the rest of the interview here.

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