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  • Writer's pictureMatthew Irungu

Analyzing David Lebovitz's blog turned me into a wannabe chef


Photo of David Lebovitz (2009; Credit: Anne Barrow via Flickr.com; no changes made)

David Lebovitz is a prominent name in the culinary world. He’s a professional cook, baker (or pastry master if you will) and recipe developer with over 25+ years of experience in the kitchen. A nine-time cookbook author, Lebovitz has been featured in USA Today, Cook’s Illustrated, The Los Angeles Times, Oprah, the Food Network and more (pictured right).


With his vast amount of knowledge, Lebovitz’s blog details various foods and their recipes, allowing readers the insight on, as well as the opportunity, to make delicious dishes themselves. In addition, Lebovitz's site features traveling and location writing, with Paris being somewhere he spent a lot of time and a whole category on his site is dedicated to the city (best restaurants, favorite bars, shops, places to stay, etc.).


In 2004, Lebovitz wrote The Great Book of Chocolate, based on his favorite all time ingredient (Credit: Pushpak Dsilva via Unsplash.com)

An interesting aspect of Lebovitz’s blog is that it fulfills and breaks the norms of production that are associated with blogging in general. As far as fulfillment, his posts are always concise and never linger, which is something that’s very important. Blogs shouldn’t feel like articles or essays, and Lebovitz does a good job of outlining the food and recipes he’s discussing efficiently. Another thing that Lebovitz’s blog fulfills is the use of hyperlinks, which helps with content credibility. In addition, one thing a blog must always have is images, and Lebovitz’s blog posts are filled with personally-taken flicks of the food he’s discussing. This helps make his blog feel more authentic to the reader.

A carrot cake resembling Lebovitz's same version (Credit: Karolina Kołodziejczak via Unsplash.com)

With that being said, Lebovitz’s blog does break a particular “norm” of blogging regarding headlines and subheadings. Being known as important aspects of a post, headlines and subheadings help give a blog structure, separate topics and ensure flow. You may have noticed that this post has no subheadings or headlines, and that’s due to the fact Lebovitz’s blog doesn’t utilize any. Lebovitz merely utilizes a main title, with the only breaking up of wording being done through images (running straight down the page) rather than the normal breaking up of topics via headings. This is something that hurts his blog more than helps.


Something of importance to take note of is that Lebovitz’s blog feels very culturally representative, as the dishes he provides information on are from all over the world. While he does have a heavy French influence, his dishes aren’t all just based in one country or area. It’s something that is very important, with his diversity in dishes also being seen in the diversity of the people who comment on his blog posts. By seeing comments like “aloha David," "bonjour,” and "greetings from...," it’s clear his audience is very diverse. The popularity of Lebovitz’s content across many nations among people who all love reading on and making food speaks to the cultural collectiveness at play.

French cheeses have their own section in the Paris tab of Lebovitz's blog (Credit: Alexander Maasch via Unsplash.com)

Protocols are "norms and practices that grow up around a medium," as referenced by scholar Henry Jenkins. A “protocol” that Lebovitz has come to maintain for himself regarding his blogging is his frequent interaction with commenters on his posts. Lebovitz will often reply to random people’s comments, providing insight and answering peoples questions. Every blog is different, and something that has become a bit of a debate is whether or not bloggers should even allow comments on their posts, let alone interact and respond to people.


Photo of David Lebovitz at book signing in Rome (2010; Credit: Context Travel via Flickr.com; no changes made)

With that said, the way Lebovitz (pictured left) interacts with his community helps it thrive, making it feel like what he’s producing is more impactful (Jill Walker Rettberg mentions a benefit of blogs being an increased potential for direct communication between audiences in her book Blogging (2008)). It’s practices like that which factor into Lebovitz winning the “Blog of the Decade” award at the 2019 SAVEUR Blog Awards.


"Interacting with readers through the comments has been quite a learning experience and I’m thrilled to have readers from all around the world, who are as intensely interested in food, travel, and cooking as I am!" - David Lebovitz (about me section)

Well, I don't know about you, but analyzing a food blog makes you hungry no matter what (my stomach is rumbling while typing this trust me). Discovering and critiquing Lebovitz's blog has truly made me want to cook more professional dishes. I've always loved cooking, but I've never tried anything outside the box. Interestingly enough, something that Lebovitz puts at the end of all of his blog posts are the recipes to the food he’s uncovered in that post, as well as listed instructions on how to prepare the dish. Due to the fact that Lebovitz has inspired me to now become a chef, but since I am also self-aware in how limited I am in my capabilities, below is the recipe and listed instructions to my own simplified and “homemade” Chipotle bowl.


Photo by me

White basmati rice

1 lb of all natural ground beef

Can of black beans

Mild Pico de Gallo container

Chunky Guacamole container

Onion powder

Curry powder

Beef broth

  1. Pour 5 scoops of white basmati rice into a rice cooker, with water levels rising a little over the rice level (depends on the rice cooker)

  2. After the rice is done, start cooking the meat so everything is hot at the same time

  3. Cook the beef in a pot on high heat until it’s all nicely brown and there’s no noticeable red meat

  4. Add the onion powder and mix

  5. After a minute or so, add the curry powder and mix

  6. Once everything is well mixed, add a little beef broth and mix well

  7. After the meat looks a shade of dark brown, it’s done

  8. Heat up the canned black beans either in a pan or in the microwave for a couple minutes

  9. Pour the cooked rice into a bowl

  10. Add the black beans

  11. Add the meat

  12. Add the pico de gallo

  13. Add the guac

  14. You're ready to eat!







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