John Lanchester Quotes

I think, because of the Internet, we're not looking at the very, very narrow channels for distribution that there used to be.

A blog is neither a diary nor a journal. Many people think of blogging in relation to those two things, confessional or practical. It is neither but includes elements of both.

There might be a different model for a literary community that's quicker, more real-time, and involves more spontaneity.

I was only 24 years old when a lady called Sabina Sehgal Saikia - the then 'Delhi Times' editor - asked me to host the 'Times Food Guide Awards,' so it was with The 'Times of India' that my career began in this field.

Urbanspoon is a nice, little application and it's perfect, of course, for CitySearch because of the reviews it contains and the ability for CitySearch to use that content.

As my blog editor knows all too well, I wasn't all that keen to enter the blogosphere world.

If acting doesn't work out, I plan to do food photography and just eat my way through the entire world. I'm a big foodie, and if I could make some career out of it, that would be fantastic.

In 1998, Artnet was the site that convinced me that if my writing didn't exist online, it didn't exist at all. It showed me criticism's future.

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.

Television saved the movies. The Internet is going to save the news business.

We all know about blogs and how big they are.

There is a lot of talk in publishing these days that we need to become more like the Internet: We need to make books for short attention spans with bells and whistles - books, in short, that are as much like 'Angry Birds' as possible. But I think that's a terrible idea.

I think people are sort of waking up to it now, how probably the biggest change in Internet media isn't the immediacy of it, or the low costs, but the measurability. Which is actually terrifying if you're a traditional journalist, and used to pushing what people ought to like, or what you think they ought to like.

I've always hated Zagat. If I'm going to listen to someone else's opinions on restaurants, I don't care if I agree or not. I just want to know who they are.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.

We live in an era now where every episode is reviewed 80 different times on the Internet by periodicals you've never even heard of.

The Internet has allowed a lot of access - people feel entitled to change the ending of games, for example. So there are a lot more voices coming at you all the time, which I think has its effect on creative decision making and possibly makes people more afraid to take risks.

I've been blogging since February of 2001. When I started blogging, it was a dinosaur blog. It was me and a handful of tyrannosaurs. We'd be writing blog entries like, 'The tyrannosaurus is getting grumpy.'

Online publication is fine with me, in part because I hope to collect those stories later.

The challenges are different to different kinds of magazines. News magazines, magazines that have high frequency and news, are going to be challenged, heavily challenged, not just by the Internet but by the whole 24-hour news cycle which has just been getting enhanced.

I tend not to read reviews; there's too much out there in cyberspace.

Newspapers for centuries enjoyed a virtual monopoly… Those days are gone. The trends are against us.

When we show up in a city, we ask, 'Where's the best restaurant? What's the best beer?' You start doing that, and you get exposed to a lot of great stuff.

Internet is exemplary for me. I do not want to have the feeling of writing 'for eternity,' so to speak. The fleetingness of the Internet has therefore become very attractive to me.

I'm a professional food eater.