And in this latest Twitter update, Kris Vera-Phillips is having a “city roll” with spicy tuna and unagi from Miso on Broadway. The next day it’s a huge lunch at Jamie’s with @suzannephan: Lamb stew in a breadbowl.

That’s to say Vera-Phillips’ Twitter feed comes with plenty of food-related posts, which are sent to some 1,542 followers. (And for those unfamiliar with that Twitter lingo, the “at symbol” is a public mention of another Twitter user and creates a link to his feed.) But 140 characters can only convey so much in the Twitterverse, so chances are she’ll take a picture of what’s on her plate and upload it to Twitpic.com or her “Oral Fixations” blog.

“Sometimes when we’re out doing some fine dining (a server) will see us with a camera and ask if I want a picture of me and my husband,” said Vera-Phillips. “And I say, ‘No thanks, we’re taking pictures of our food.'”

Social media has turned into the 21st century’s way of breaking bread with friends and family, whether it’s posting food experiences on Facebook or sharing recipes via online foodie networks. You’ll even find a Twitter cookbook called “Eat Tweet” that condenses recipes to 140 characters, and a “crowd sourced cookbook” called “Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs and Voices.”

The digital age can be delicious, too. For the 32-year-old TV news producer, Vera-Phillips’ prolific food tweets and blogging started after she heard about a Japanese blogger who posted daily pictures of everything he ate.

“I realized that, hey this was fun and wanted to do it at my own pace,” said Vera-Phillips, who recently moved to the Bay Area from Sacramento. “I liked the idea of posting not just on my blog, but on Twitter and Facebook as well. I can tell my friends about what I’m doing right now and then go to my blog to add a little more context with links and recipes.”

What makes us feel so compelled to share our food experiences through social media, anyway? Perhaps there’s something primal going on here, despite the T3 Internet connections and tapping out Twitter updates on smart phones.

“The idea of someone sharing comments about food is way of sharing one’s self,” said Pamela Rutledge, director of the Boston-based Media Psychology Research Center. “What’s interesting about food is that it’s a lifelong thing. We have to eat, but it’s the basis of all our rituals. As people are learning social media tools, they’re learning what the platforms are for sharing different information.”

Then again, does anyone really care if you’re having a grilled cheese sandwich with roasted heirloom tomato soup? What could be more banal that describing what you’re digesting at a given moment?

“It’s definitely a mixed response,” said Vera-Phillips. “Some of my friends have said, ‘If you keep updating me, I’m going to un-friend you.’ But since I have a lot of friends who are so foodie-minded, we’re swapping culinary tales like swapping baseball cards.”

All of this picture-taking at the table strikes some chefs as curious. For Rick Mahan, chef and owner of the Waterboy and OneSpeed, he’s noticed how dinner time has become more like a photo opportunity at his restaurants.

“I always see that and marvel at how things have changed,” said Mahan. “I had dinner a month ago at Chez Panisse, and there were a couple people whipping out their cameras. I start to feel a little like an old-timer, but you sometimes see people (taking food pictures) at inappropriate times. If there’s a ‘cell phone rule,’ people should also honor a ‘no camera’ rule. But I think this is just the way it’s going to be from now on.”

Bloggers create cookbook

Barnaby Dorfman, who co-founded the online cooking encyclopedia www.foodista.com, estimates there are more than 10,000 food blogs on the Internet. An exact tally is nearly impossible since some blogs might have foodie components but cover other subjects as well.

Either way, there’s a smorgasbord of food chatter going down in cyberspace and through social media.

“People like Julia Child and James Beard were writing and sharing their food explorations, and that’s exploded with the Food Network and the celebrity chef,” said Dorfman. “Now, social media’s come down to the individual in their own kitchens.

“Social media’s returning us to our roots when communities were smaller and food knowledge was shared in bake-offs and community events,” Dorfman added. “As we became more urban and isolated, some of that died off. Social media has allowed us to do something fundamentally human: breaking bread and sharing that. Our busy lives don’t always allow us to sit down and have dinner with friends, but we can still share that experience.”

There was so much food-related fodder on the Internet that a cookbook was conceived by Foodista. The site’s something like a wikipedia of cooking, where users can contribute recipes and play editor with food definitions.

A call was put out to food bloggers to submit recipes for a Foodista cookbook, and more than 1,500 submissions were received. Foodista’s user base was invited to vote on their favorites, and the top 100 recipes were included in the “Foodista Best of Food Blogs Cookbook.”

“It’s an interesting experiment,” said Dorfman. “The Internet is so fluid, and 100 to 200 years from now, how will historians have a sense of what it was like? Hopefully it’s an enjoyable snapshot of what’s happening in this genre and community. Social media food experiences are a valid community, and there’s something definitely going on out there.”

Social media may also be affecting the way we write and share recipes. Leaf through “Eat Tweet” by Maureen Evans, and you’ll find more than 1,000 recipes, from Julia Child’s beef bourguignon to hash browns, written in 140 characters or fewer, because that’s all the space users get. Think of it like this:

FETTUCINE ALFREDO

Boil 12oz (pref fresh) fettucine to aldente.

Boil3/4c pasta h2o/1/2c buttr;

toss well + pasta/3c parm until creamy.

“Recipes lend themselves well to the short form, and that’s nothing new,” said Evans. “Some of my grandmother’s recipes were things she used to jot down on index cards back in the day. I’m hoping that the book, like the Internet, will give people the confidence to create and make art out of cooking.”

And now this, from Vera-Phillips’ Twitter feed: “Why I’m having only cocktails for dinner: Silky smooth butternut squash soup from Kupros. So full!”

“It’s been wonderful to share eating and drinking experiences with friends and family — and complete strangers,” said Vera-Phillips. “People have been kind and welcoming. I’m glad I’m doing it and won’t stop anytime soon.”

SPICY PUMPKIN SOUP

By Ozhan Ozturk, from “Foodista Best of Food Blogs Cookbook”

Prep time: 30 minutes

Cook time: 25 minutes

Serves 6

INGREDIENTS

2 cloves garlic, chopped

1 medium onion, finely diced

3 tablespoons olive oil

2 carrots, peeled and chopped

1 medium potato, peeled and chopped

3 cups chopped fresh pumpkin

4 1/2 cups water

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1/2 teaspoon grated nutmeg

Freshly ground black pepper

Sea salt

1 cup milk

Sour cream, for garnish

INSTRUCTIONS

1. Saute the garlic and onion in the olive oil in a large saucepan over medium heat for 3 to 4 minutes. Add the carrots, potatoes, and pumpkin and stir to saute. Pour in the water and bring to a boil. Tightly cover the saucepan and simmer until ingredients are tender, about 15 minutes.

2. Put the mustard and coriander seeds in a small saucepan over low heat, cover, and, shaking the saucepan frequently to move the seeds inside without opening the lid, cook until you hear the sound of mustard seed popping. As you hear the last one pop, remove from the heat and crush the seeds with a mortar and pestle. Sift the spice mixture through a strainer to make sure the husks are removed.

3. Add 1 1/2 teaspoons of the sifted spice mixture, the grated nutmeg, and pepper and salt to taste to the soup.

4. Pour in the milk and puree the soup using a hand blender or a food processor.

5. Pour the soup into bowls, garnish with a dollop of sour cream and serve immediately.

Per serving: 152 cal.; 3 g pro.; 15 g carb.; 9 g fat (2 sat., 6 monounsat., 1 polyunsat.); 8 mg chol.; 130 mg sod.; 2 g fiber; 8 g sugar; 54 percent calories from fat.

FARRO WITH MUSHROOMS AND ASPARAGUS

By Karoline Boehm-Goodnick, from “Foodista Best of Food Blogs Cookbook”

Prep time: 20 minutes

(Note: The prep time does not include the 25-minute soak time for the mushrooms.)

Cook time: 40 minutes

Serves 4

INGREDIENTS

1 ounce dried mushrooms

8 ounces farro, semi-pearled

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh thyme

3 tablespoons sherry vinegar (divided use)

2 cups chicken stock

1 bunch asparagus, cut into 1/4-inch pieces

Salt and pepper

INSTRUCTIONS

1. In a small bowl, cover the dried mushrooms with warm water. Soak for 25 minutes, or until softened.

2. Drain the mushrooms and discard the soaking water. Chop fine.

3. Bring a large pot of water to a boil. Add the farro and cook for 10 minutes, stirring occasionally. Drain and reserve.

4. In a large skillet over medium heat, heat the olive oil and add the onion, garlic, thyme and mushrooms. Cook, stirring occasionally, for 5 minutes, or until the onion is tender.

5. Stir in 2 tablespoons of the sherry vinegar and continue cooking for 1 minute. Add the chicken stock and bring it to a boil. Stir in the reserved farro and return to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 10 minutes. Add the asparagus and cook, covered, for, 10 minutes.

6. Season with the remaining 1 tablespoon sherry vinegar and salt and pepper to taste.

Per serving: 205 cal.; 10 g pro.; 38 g carb.; 5 g fat (1 sat., 3 monounsat., 1 polyunsat.); 2 mg chol.; 207 mg sod.; 9 g fiber; 5 g sugar; 21 percent calories from fat.

BACON CARAMELS

By Cynthia Furey, from “Foodista Best of Food Blogs Cookbook”

Prep time: 30 minutes

(Note: The prep time does not include cool times for caramel.)

Cook time: 35 minutes

Makes 80-100 caramels

INGREDIENTS

14 strips bacon

2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1 cup heavy cream

1 cup (2 sticks) butter

2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Lay the bacon strips on the sheet and bake in the oven for 20 to 25 minutes, or until crispy. Transfer the bacon to a paper towel-lined plate to cool. Crumble 5 to 6 strips of bacon and leave the rest in strips.

2. Line a 9-by-13-inch (or larger) rimmed baking sheet with parchment. Melt the sugar along with the water and corn syrup in a heavy-bottomed pot over medium-high heat. Let the mixture bubble and stir occasionally to evaporate the water. The sugar will begin to caramelize and turn a lovely shade of amber.

3. Use a thermometer to monitor the caramel. When it reaches 320 degrees and is golden brown in color, slowly whisk in the cream, butter, and vanilla until completely combined. When the caramel reaches 243 degrees, remove from the heat and pour into the lined baking sheet. Cool for 15 minutes and add the bacon strips. Cool further, until the caramel is pliable and easier to handle.

4. Invert the pan onto a cutting board so that the bacon strips are on the bottom and parchment paper is on the top. Remove the parchment paper. Starting at the narrow end, roll the caramel and bacon strips jelly roll style once, and cut creating a log. Continue to roll and cut until you’ve finished the pan. Cut the bacon caramel logs into bite-sized pieces. Top with reserved bacon bits.

5. Serve on a platter or roll in wax paper. Keep refrigerated, but let come to room temperature before eating. These will keep for about a week in the refrigerator.

Per caramel based on 100 pieces: 50 cal.; 0 g pro.; 5 g carb.; 3 g fat (2 sat., 1 monounsat., 0 polyunsat.); 9 mg chol.; 17 mg sod.; 0 g fiber; 5 g sugar; 55 percent calories from fat.

CHICKEN DIANE

From “Eat Tweet: A Twitter Cookbook” by Maureen Evans

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

Pound4breast 1/4″.

Brwn + T oil; rsv warm.

Whisk in pan (at)med

3T chive&lime&parsly

&brandy/2t Dijon.

+\c Stock, T buttr.

Top chicken.

Translation:

Pound 4 boneless, skinless chicken breasts to 1/4-inch thickness.

Brown breasts on both sides in a tablespoon of oil.s Remove from pan and keep warm.

In a saucepan over medium heat, whisk together 3 tablespoons each of chives, lime juice, parsley and brandy, and 2 teaspoons Dijon mustard.

Add 1/4 cup chicken stock (or broth) and a tablespoon of butter and mix to combine. Top chicken breasts with sauce.

Per serving: 349 cal.; 55 g pro.; 2 g carb.; 9 g fat (3 sat., 3 monounsat., 3 polyunsat.); 145 mg chol.; 225 mg sod.; 0 g fiber; 0 g sugar; 26 percent calories from fat.

BUTTERSCOTCH PUDDING

From “Eat Tweet: A Twitter Cookbook” by Maureen Evans

Prep time: 10 minutes

Cook time: 1 minute

Serves 3 to 4

Mix 1/2c packedbrsug/3T strch/ 1/4t salt; +1 1/2c milk/ 1/2c crm.

Whisk/boil1m; +2T buttr/T scotch/t vanil.

Cvr,cool.

Translation:

In a saucepan, mix 1/2 cup brown sugar with 3 tablespoons cornstarch, 1/4 teaspoon salt. Add 11/2 cups milk and 1/2 cup cream. Bring to a boil and boil for 1 minute, whisking constantly. Add 2 tablespoons of butter, a tablespoon of butterscotch chips and a teaspoon of vanilla. Cover saucepan, remove from heat and cool.

Per serving based on 4 servings: 338 cal.; 4 g pro.; 39 g carb.; 18 g fat (12 sat., 5 monounsat., 1 polyunsat.); 61 mg chol.; 215 mg sod.; 0 g fiber; 33 g sugar; 49 percent calories from fat.

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