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August 2007 ArchivesIngmar, we hardly knew ye. But we knew ye critics–among them Film Snob co-author Lawrence Levi, who, in his Looker blog, offered a contrarian if respectful take on Bergman’s oeuvre. This prompted a somewhat bitter riposte in Looker’s comments section from Glenn Kenny, a reviewer for the (now) Web-only magazine Premiere, using words pinched from the intro to The Film Snob’s Dictionary. And then it all turned out to be a misunderstanding. Kenny’s ire had been raised by a post in Jeffrey Wells’s Hollywood Elsewhere blog, in which Wells attributed our summary of Snob attitudes towards Bergman to us, rather than to the Snobs we lampoon.* Kenny nobly retracted his riposte. And then Antonioni, in a shrewd comment on the absurdity of it all, croaked. Mime tennis, anyone? * Wells, bizarrely, also calls Levi’s co-author Martin Kamp, rather than David Kamp. August 01, 2007 More Film Snobbery »
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Rock SnobberyFilm SnobberyFood SnobberyWine Snobbery
Micro-oxygenation. Catch-all, cure-all winemaking technique hustled by highly paid consultants of the MICHEL ROLLAND ilk. The process involves introducing small, measured amounts of oxygen into a wine while it is still in a fermentation tank, a manipulation that results in softer tannins, deeper color, and a more NEW WORLD style. Hailed as a brilliant advance in winemaking at the time of its introduction in the early 1990s, the process is now decried by TERROIR-ists, who regard it with horror and cringe at a certain sequence in the documentary film Mondovino—in which Rolland emerges from his chauffered sedan and advises several different clients to use the process—as if watching the horse’s-head scene in The Godfather. Read more from the Wine Snob's Dictionary » 
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