Apparently recipe blogging is the new rage in the blogosphere, according to this article out of Vermont...
From the relative quiet of just five years ago, tens of thousands of food blogs now exist worldwide. Foodies can’t go a day on the internet without encountering food-porn photos of, say, French onion soup, shrimp kiri kiri or kibbeh nayeh — all recent entries on foodspotting.com.I haven't seen any surge of recipe blogs in South Florida so I'm really not that familiar with them. But after reading this article, they don't seem to be that different from regular blogs.
While the days when blogging seemed like a route to a book contract may be over, thousands more foodies still throw their pots in the ring every year. Vermonters are not immune. But the local bloggers we spoke to — including one prominent food-blog aggregator — come across as savvy in their approach to the rapidly changing online-media world. They emphasize the importance of finding a niche — often involving Vermont’s terroir and healthy lifestyles — using social media, and complementing recipes with other content.
Bloggers also have to be vigilant for copycats. “There’s been a lot more plagiarism, not only of media and pictures, but of whole blog posts,” Campus explains. “Hundreds of blogs out there are stealing recipes, which is really odd and annoying. Once you realize someone has stolen your content, you have to go through a rigorous process to shut [down] that blog. It’s very time consuming,” Campus adds.We'll be on the lookout for this kind of blogging in the South Florida blogosphere although I doubt I will want to include them in the SFDB blogroll.
While none of the Vermont bloggers who spoke to Seven Days got into the practice for financial gain, Campus suggests that a “lot of people” haven’t heeded the warnings of experts such as Hesser. “I think that’s probably not the wisest,” she says of foodies who put themselves online with dreams of quitting their day jobs. With such an oversaturated market, “it’s hard to earn a living as a blogger, unless you’re really good.”