That’s one question Besha Rodell ponders in today’s LA Weekly, in the wake of last week’s Twitter backlash against Bon Appetit editor-in-chief Adam Rapoport, whose enthusiasm for “slutty Chinese food” led to a pile-on by some of food media’s most prominent women food writers.
I’ve been using the word “slutty” to describe food for as long as I’ve been writing about food, and even before then. It’s a usage that came out of the kitchens of New York City in the late ‘90s, the world that I was so attracted to because of its raunch. I wondered if my use of “slutty” would also offend, if it makes a difference that I’m a woman or if the fact that the connotation is always positive (at least when I use it) helps my case at all. As many people pointed out, there is an overtone of shame: Something slutty is something you really want to eat but feel as though you shouldn’t (at least that’s how Rapoport explained it).
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