Facebook & Twitter

Facebook

As many of you know who were following me on Facebook, I switched my page to a Fan page, not because I wanted to gonflé my p’tit ego, but because of limits imposed by the anonymous people who refuse to show their faces or respond to service issues over at Facebook. On that page, I post links to sites and information that I find funny, bizarre, or are a bit more skewed than stuff I present on the blog. Fans….I mean, folks are also welcome to post links and sites of interest there as well.

Consequently, there’s always interesting dialogues going on over there, which I jump into from time-to-time, so you’re welcome to come along.

For the switch, I was unable to transfer my “Friends” from my old Facebook page over to the new page, but the good news is that I don’t need to approve anyone; you can just head over there and join up yourself!

David Lebovitz on Facebook

I’ve also set up Fan pages for my two recent books where I, and readers, post links to recipes, photos, and articles that relate to The Sweet Life in Paris and ice cream-making for The Perfect Scoop.


Twitter

Like a lot of you, I’m having fun on Twitter. It’s a way to send out thoughts and see what’s up with others.

I use it to keep in touch with friends and readers via an application called Twitterific.

(There are others, although you can also follow along at the site itself. I just like Twitterific because they answered my e-mail, unlike certain social networking sites.)

With the strict 140 word limit, it’s nice because there isn’t a commitment to draft lengthy prose or spend time composing your thoughts; you just hit the button and poof, it’s out there, in the Twittersphere.

Twitter has gotten a lot of attention in the media because it’s a new and somewhat exciting mode of communicating. And because it just takes seconds to send a ‘tweet’, a lot of people have taken to it. But like all things, it’s not for everybody. Should you decide it’s not your thing, or you’re not interested, it’s easy to unfollow someone.


As Elise mentioned in her post on Twittering, it’s like a big party—you can’t possibly talk to everyone, nor should you try to, so just have fun and join the group.

(Like I know that Justin Timberlake must be incredibly busy because he hasn’t responded to any of my 87,941 tweets to him.)

As you can imagine, it can all get a bit overwhelming at times. It’s not a popularity contest and it’s not like anyone is curing cancer around there. So relax. Take a deep breath, and enjoy the conversation.

Other Ways to Keep in Touch

In both Twitter and Facebook streams, I post notifications about site and blog updates, but you can also subscribe via RSS or receive updates e-mailed to your mailbox, so you don’t miss a post.

  • RSS (Or click on the little green square underneath my search engine)

  • E-mail Updates

    And Lastly…

    You guys rock!

    Thanks so much for all your kind words about The Sweet Life in Paris and glad many of you are enjoying it.

    As some of you may have found out, the publisher is scrambling to print more copies to keep up, so hang tight if you’re waiting for yours…

    Related Links

    What to Expect if you Follow Me on Twitter (Wil Wheaton)

    A List of Food Bloggers Using Twitter (Serious Eats)

    Twouble with Twitter (Video at Current.com)

    Twitster (Web Application for Adding Twitter Groups to Your Website)

    Tips for Getting Started on Twitter (Food Blog Alliance)

  • 20 comments

    • Hi David,
      I just wanted to let you know how much I enjoy your Tweets. They always make me smile and laugh.

    • Maybe it’s because of my bad english, but I do not get that sentence : “but because of limits imposed by the anonymous people who refuse to show their faces or respond to service issues over at Facebook”.

      I do not ask you to be more specific about the anonymous people, I just don’t get what was the problem and what is “service issues”. Would you please explain or reformulate this part for the english challenged as I am :) ?

    • Krysalia: It refers to the limit of how many ‘friends’ Facebook allows. On a Fan page, there is no limit. I tried to contact Facebook about simply switching over my page and there’s no way to contact them. I tried a few methods, but never got a response. So it took two full days of me manually re-setting everything and a lot of people were surprised to find themselves suddenly dropped from my roster. (Which I didn’t want to do, but everyone has to re-sign up at the Fan page, hence this post.)

      I don’t expect lots of customer service from these social networking sites, but I have written to Flickr and Twitter, and have gotten responses from them about service issues with my accounts.

    • Oh ok, I see, merci beaucoup for taking the time to explain it !

    • I have been reading your blog for a long time. I also follow you on Facebook, and Twitter. I am French, living in the US, and I just adore the way you write about food, my country, Paris, and everything else. I always learn something and I rigole beaucoup!

    • Just so you know, Benedict XVI and Benedetto XVII have fan pages too, but then so do some dead popes.

      Why won’t this page keep my info as asked instead of making me re-enter it every time I speak? It’s stifling me!

    • Hi Judith: I’ve asked my webmaster to look at that and hopefully he can get around the figuring out why that’s happening. I use Firefox which has an auto-fill function, so I just tap the first letter and it fills it in for me. But still, it’d be great if it worked for everyone, regardless of the browser.

    • I’m one of your twitter followers, too (uh, does that make me a twit?). I don’t quite get twitter, so thanks for the links on “how to use”. I love your one-liners..less sometimes really is more!

    • Judith> I have the same problem since I have tried to change what was in the name/mail fields, one or two years ago. The first cookie has been erased but replaced by one with a problem (it seems so at least). I tried to clean out all my cookies and parmeters for this site, deeply, and then re-enter the site to *re-start things out*, but somehow, the bad version of the cookie keeps re-appearing instead of a clean one :(

      (damn, I never would have thought that I would have said once something bad about david’s cookies :D).

    • Your tweets are a hoot. But “liquidly” is so a word — as in “the traffic moved liquidly,” something it’s probably not doing this weekend in Paris!

    • Hi David,
      I went to your fanbook site; I especially like the Orangina posters. The Le Parisien video link makes me wish I’d kept up my French after college. The first one tho requires no translation…

    • Hi David. I love your website. Last night my dad literally brought me an entire ice chest of rhubarb from nebraska. I have already made 2 batches of your rhubarb-berry jam, smitten kitchens rhubarb cobbler and frosted rhubarb cookies. Just wanted to know if you have a problem with the jam splattering while waiting for it to reach 220 degrees? It is so good though, it’s worth every splatter. I used blackberries, raspberries, blueberries and strawberries. Even with 9 cups of rhubarb you wouldn’t guess it was rhubarb jam. My kids love it. And it’s great swirled around in oatmeal. Thanks for making me laugh and sharing your recipes at the same time; love the book!

    • Re your tweets: I was speaking to a new friend about Twitter, and they were saying how useless it was. I said in general I agreed, but that I followed ONE person who definitely knew how to TWEET! Your tweets are so witty and pithy, and always crack me up. I love the sarcasm that shows through them. I swear, you’re the best tweeter I know!

    • I second what Kim said, your tweets are definitely my favorite!

      I have a question, maybe you can answer. Someone emailed me and said that they want my blog posts to show up on their FB page. I’m not quite sure how to do that, heck I don’t even know how to make my blog posts show up on my FB page without manually posting them. Do you stream a feed to your fan page from your blog? If I create a fan page and put my blog post there will that do what she wants? Because I joined your fan page and I see your stuff now on my FB page.

    • Pam: I’m not a pro at Facebook (otherwise it likely wouldn’t have taken me 2 days to unravel the switch out.) For my ‘Friends’ page, someone on FB is a button you can drag to your toolbar and click that to put any page on your Facebook page. I don’t know where to find it, though.

      As far as I can tell, a similar thing doesn’t exist for “fan” pages. But if anyone knows different, let us know.

      Regina: Yes, as things thicken and boil down, there will always be splattering. Especially when making jams and such. It’s one of the hazards of cooking, and jam-making. You could wear long oven mitts, and put an overturned colander or strainer over the pot when you’re not stirring to allow the steam to escape, but to protect against splatters.

      Kim: Thanks! : )

    • Since you’ve tweaked your site, every time I click on my link (you’re on my homepage) another tab automatically opens in Facebook. Is there any way to get around this? I adore you, but I loathe FB. Just wondering.

      (ps: your quick candied cherries turned out to be the key to reproducing my local gelateria’s Espagnola gelato. Merci beaucoup!)

    • Excellent post. I’m trying to keep up with the (technological) times here… just joined twitter myself. And already very much enjoying your tweets ! Looking forward to yet another way of distracting myself from work ! Oy… ! ;)

    • Hello David, I am enjoying your blog and I’m glad to see you’re loving Twitter. I always find it interesting to see other expat Americans loving French culture and putting it into print. I live here (Paris) and somehow I feel dormant in my inability to chronicle my extraordinary expat existence and thus share it with my compatriots. Regardless, I stumbled upon your site as I am working for a internet start-up company based (for the most part) on restaurant reviews. The project is called dismoiou.fr If you are interested in the project, please don’t hesitate to tell your restaurant-hopping friends. You never know, perhaps you’ll discover something new.

    • David – Regarding your publisher trying to print more copies of your book, don’t forget to remind people that it’s also available electronically. That’s how I came across it originally (via Amazon’s Kindle device). In fact, I would often set it to text-to-speech mode, plug in some earphones, and listen along to your great stories while walking and doing light errands around town. I enjoyed it tremendously and was sad when I got to the end. Perhaps the Kindle hasn’t hit there yet, but it’s getting some traction here (and can now be used with the iPhone too).

    • Hi Scott: Thanks. I think because of the wireless network, Kindle isn’t available here. And I would imagine there are a whole slew of overseas rights issues they’re grappling with as well before it crosses any shores.

      Thanks for your suggestion and glad you enjoyed the book!

      hng23: That’s been fixed. No more tabs!