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In case you missed these pieces, The Film Snob*s Dictionary was the subject of some intriguing writeups in mid-March: a characteristically terse reviewette in Variety and an inordinately weighty think piece by Richard Schickel in the L.A. Times. Schickel’s article is flattering even as he resists falling in love with the book, yet puzzling in its desire to evaluate The Film Snob*s Dictionary as if it were some kind of scholarly tract by Jonathan Rosenbaum. As we’ve said in interviews, the opinions expressed within the book are genuine, but the book itself is, let’s face it, a novelty paperback. Next: Harold Bloom on Why Do Men Have Nipples? April 04, 2006 More Film Snobbery »
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Wagyu. Marketing term for richly marbled beef that comes from the same cattle as Kobe beef but costs somewhat less. Though both Kobe and Wagyu beef come from the Wagyu bull (the word Wagyu simply means “Japanese cattle”), Kobe beef must come from cattle actually raised in Kobe, in accordance with severe, A.O.C.-like production strictures, whereas Waygu beef can come from cattle raised in the United States. Snobs, though they consider certified Kobe beef a vulgar folly for expense-account schmucks, are more kindly disposed towards Wagyu, and are keen to flaunt their knowledge that the beef is best served Japanese-style—sliced thinly and either quickly seared or served raw, sashimi-style—rather than cooked as a slab in the broiler. Read more from the Food Snob's Dictionary » 
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