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Writer who analyzes food or restaurants
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A food critic, food writer, or restaurant critic is a writer who analyzes food
or restaurants and then publishes the results of their findings to the public.


CONTENTS

 * 1 Terminology
 * 2 Notable food critics
 * 3 Food criticism on the internet
 * 4 See also
 * 5 References
 * 6 External links


TERMINOLOGY

[edit]

"Food writer" is often used as a broad term that encompasses someone who writes
about food and about restaurants. For example, Ruth Reichl is often described as
a food writer/editor, who in the course of her career served as the "restaurant
critic" for The New York Times and for the Los Angeles Times.[1] R.W. "Johnny"
Apple was also described as a food writer, but never served as a designated
restaurant critic. Nonetheless, he wrote frequently about restaurants as he
traveled in search of good eats. Calvin Trillin writes a great deal about food
(among other things) and has been known to write occasionally about specific
restaurants, e.g., Arthur Bryant's and Diedee's. But restaurants figure less
prominently in his writing than in Apple's. Finally, Richard Olney was also a
noted food writer, but rarely if ever wrote about restaurants.

Food critics and "restaurant critic" are synonyms, in practice, although there
is still a distinction to be made. Both suggest a critical, evaluative stance
that often involves some kind of rating system. The distinction, if any involves
the range of possible investigation. "Food critic" has a more contemporary
meaning, suggesting that restaurants, bakeries, food festivals and street
vendors are all fair game. Jonathan Gold of L.A. Weekly and the Los Angeles
Times, who is the first food critic to win the Pulitzer Prize, exemplifies this
trend. "Restaurant critic" is the more traditional title and can connote a more
restricted sphere of operations — traditional restaurants, with perhaps those
serving French cuisine being the examples. The change in practice, if not in
terminology, is often attributed to Reichl's arrival at the New York Times,
replacing Bryan Miller. In a series of well-documented incidents, Miller
complained that Reichl was "giving SoHo noodle shops 2 and 3 stars" and
destroying the rating system that had been built up by Craig Claiborne, Mimi
Sheraton, and Miller.[2]


NOTABLE FOOD CRITICS

[edit]
Sign acknowledging record of 46,000 meals eaten by food critic Fred E. Magel

For most of the past century, the most highly visible food critics have been
those who have written for daily newspapers throughout the world and a few who
have been restaurant reviewers for influential magazines, such as Gourmet in the
United States. The ephemeral nature of radio and television has meant that very
few food critics have used this medium effectively (as opposed to chefs who have
used all media to great effect). An example is the BBC's The Food Programme.
Hugh Fearnley-Whittingstall has also used both broadcast media and print to
concentrate on food production rather than presentation, starting a new column
in The Guardian in September 2006.

Restaurant critics range in their approach to writing from the acerbic (such as
A. A. Gill from London), to the witty/humorous (such as Morgan Murphy,
"America's Funniest Food Critic," or Terry Durack from "The Independent on
Sunday") to the "been there done that" approach of Ruth Reichl of Gourmet and
formerly of The New York Times. Other notable critics include Patricia Wells of
the International Herald Tribune, who writes knowledgeable and perceptive
articles about food and restaurants and who occasionally uses the sword rather
than her usual suave style. Another was R. W. Apple Jr., from The New York
Times, who wrote long, thoughtful articles about his travels throughout the
world in search of great food. Brad A. Johnson in Los Angeles is the only
American restaurant critic to win both the coveted James Beard Award and the Le
Cordon Bleu World Food Media Award for restaurant criticism. The record for the
most meals eaten by a food critic is 46,000 by Fred E. Magel of Chicago, in 60
countries over a 50-year career.

Then there are myriad regional food critics, ranging from Nancy Leson in
Seattle, to Pat Nourse in Sydney, Cooper Adams in Albany, and Stephen Downes and
John Lethlean in Melbourne, who pen weekly and monthly reviews of the best of
their respective cities.

Giles Coren is known for hosting the show "Million Dollar Critic" in which he
assesses restaurants in Canada and United States,focusing on the quality of
services, food taste and the ambiance of every restaurant he visits. He has also
been a food columnist for The Times, GQ, Tatler & The Independent.


FOOD CRITICISM ON THE INTERNET

[edit]

The internet has slowly become more important in forming opinions about
restaurants. Food criticism on the Internet has allowed creation of shows with
specific audiences[3] as well as social media accounts such as food critics The
VIP List on TikTok.


SEE ALSO

[edit]
 * Food portal

 * Culinary arts
 * Food grading
 * Food libel laws
 * Food writing
 * Gastronomy
 * Gourmet ideal
 * List of James Beard Award winners for Best Restaurant Review or Critique
 * Restaurant rating


REFERENCES

[edit]
 1. ^ Ruth Reichl
 2. ^ "The Salon Interview | Ruth Reichl". Archived from the original on
    2000-09-25. Retrieved 2006-09-13.
 3. ^ Stock, Sue (18 April 2010). "Web viewers warm up to frozen food show".
    News & Observer. Archived from the original on 22 August 2012. Retrieved 10
    July 2011.


EXTERNAL LINKS

[edit]
 * Anonymous Restaurant Critic



Authority control databases: National
 * Germany