This is the situation today:
Fast cooking versus slow cooking media.
Online news like TV news are fast food news.
But, wait a minute, Christiane Amanpour said that what she does now is “to try and give events some context and to explain the huge dimensions of all the breaking news that I have been covering”.
And she is right.
So, more and more, the space and time for “slow cooking” newspapers is more and more difficult.
We need more and analysis and context, but it is my impression that the best online and TV reporters are exploring this new kind of news cooking.
And this is happening when, at the same time, many newspapers are just re-heating in their micro oven newsrooms pre-cooked news.
Another reason for quality newspapers to embrace the “slow cooking” way of journalism.