Cutting baguette's in cross-section: Why, and then what?
Quite frequently I see picture posts on this forum of baguettes cut in cross-section to show off the openness of the crumb. For instance, see the post of txfarmer's gorgeous sourdough baguettes which presently grace the homepage of the site.
What I don't quite understand is why one would do this, and if one did, how do you go about eating the baguette afterward? I get that it shows off the crumb nicely, much more so than a single vertical slice does. I thought it seemed perfectly natural that there were color photos of like this in Jeffrey Hamelman's Bread--a lot of the bread pictured in bread books doesn't get eaten anyway, I'm sure. Likewise in dmsnyder's posts about his time at SFBI it seemed sensible that one of the set of baguettes would be cross-sectioned to show the crumb results.
But many on the forum do a cross-sectioned cut--in one recent post that I'd lost track of, it seemed like every one of the baguettes from that bake had been cross-sectioned.
So, what does one do with a cross-sectioned baguette? How do you generally eat it? And while we're at it, how might I go about convincing my wife I haven't gone (more) totally bread-crazy were I to try it? :)
EDIT: To be more specific, I should say that it is the longitudinal (longways, horizontal) cut that perplexes me. Thanks to Mark for pointing that out.