Total Votes: 30
What I love about these results we received are twofold. First, print media (whether magazines, books, fliers, etc) still account for a sizeable percentage of where people get their recipes. In a nutshell, this may mean that people still like to feel paper on their fingertips when they are referencing recipes - more so than digital or online means. I would conjecture that this may have something to do with the disposable nature of online media. Recipes in paper-based publications may give the impression that the author would not have paid the publication costs unless the recipe was proven or 'good' - a sense that the recipe may have been previously validated. Whereas anyone with a blog (...ahem...) can whimsically post a hair-brained recipe concept at anytime with no real implications as to whether the recipe is even worthwhile.
The second point we can take from the results is that a very large contingent of responders are developing their own recipes, which is fantastic It can be intimidating to begin building a recipe from scratch. It took me a year or two before I was comfortable enough to being my own recipe formation, and even then I was just making modifications to existing ones. Exploring the thought process and challenges of developing a recipe is the central premise of the Recipe Formulation Project that Tom and I have been exploring. Not every attempt will be a success, but learning from mistakes and adapting as a result is what allows a recipe to improve from 'so-so' to 'awesome'.
Let us know your thoughts, either as a comment or an email. And if you are reading this, we've put up our next poll which awaits your response.
Slainte!
-JW
"The best way to die is to sit under a tree, eat lots of bologna and salami, drink a case of beer, then blow up."
-Art Donovan
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