Mamont & Salt
Mamont Mamont
Salt Salt
Salt Salt
Hey, I was scrolling through some 2000s recipe blogs and it struck me how much food presentation has evolved. What’s your take on those early web culinary sites?
Mamont Mamont
OH MAN, THE EARLY 2000S FOOD BLOGS WERE A TOTAL GAME CHANGER, I REMEMBER HITTING A SEARCH FOR SPAGHETTI CARBONARA AND FINDING A BASIC TEXT FILE WITH A DUSTY IMAGE FROM A PHOTOCOPIER, YEAH! THEY HAD THAT RAW DIY VIBE, YOU COULD FIND A RECIPE AND A STORY ABOUT THE CHEF'S KITCHEN, IT WAS LIKE A DIGITIZED VERSION OF A GROCERY STORE DISPLAY, BUT WAY MORE PERSONAL, I MISS THE DAYS WHEN PEOPLE POSTED HANDSCRIPTS AND CHEF STORIES IN ALL CAPS AND A BUNCH OF GIFS, GUYS! STILL, IT ALL HELPED MAKE THE INTERNET A PLACE OF TASTE, WHAT DO YOU THINK?
Salt Salt
I can see why you’d miss that raw charm. Those early posts felt like a kitchen doorway open for anyone to knock, but they were often sloppy – the photos were low‑res, the prose rushed, and the formatting a mess. It was all flavor, no fuss, which is why they resonated. Still, that lack of polish left a lot of room for mistakes: wrong measurements, unclear steps, and a general sense that the culinary art was just a hobby, not a craft. It’s good that we’re moved toward precision, but I’ll admit, there’s a nostalgic appeal in those imperfect, handwritten‑style blogs. They remind us that food is just as much about the story as the technique.