Food critic - Citizendia

The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. A writer is anyone who creates a written work although the word usually designates those who write creatively or professionally as well as those who have written in many different forms A restaurant is a retail establishment that serves prepared Food to Customers. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances. Those who share their opinions via food columns in newspapers and magazines are known as food columnists. A food column is a type of newspaper column dealing with food

1 Terminology
2 Considerations of a critic
3 Notable food critics
4 Food criticism on the internet
5 References
6 See also

Terminology

"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. Ruth Reichl (born January 16 1948 in New York City) was an American food writer the editor-in-chief of ''Gourmet'' magazine co-producer The Los Angeles Times (also known as the LA Times) is a daily Newspaper published in Los Angeles California and distributed ^[1] R.W. "Johnny" Apple is also described as a food writer, but has never served as a designated restaurant critic. Raymond Walter Apple Jr ( November 20 1934 &ndash October 4 2006) known to all as "Johnny" but bylined as R Nonetheless, he writes frequently about restaurants as he travels 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. Calvin (Bud Marshall Trillin (born December 5, 1935 in Kansas City Missouri) is an American Journalist g. Arthur Bryant's and Diedee's. Arthur Bryant's is a Restaurant located in Kansas City, Missouri. 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. Richard Olney (1927 – July 31, 1999) was an American painter, Cook, Food writer, editor, and Memoirist

Food critics and "restaurant critic" are in practice synonyms, 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 vibe, suggesting that restaurants, bakeries, food festivals, street vendors, and taco trucks are all fair game. Jonathan Gold of the L. A. Weekly exemplifies this trend. "Restaurant critic" is the traditional term and can connote a more restricted sphere of operations — traditional restaurants, with perhaps those serving French cuisine being the examplars. French cuisine is a style of cooking derived from the nation of France. 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 the Reichl was, ". . . giving SoHo noodle shops 2 and 3 stars. " destroying the rating system that had been built up by Craig Claiborne, Mimi Sheraton, and Miller. Craig Claiborne ( September 4, 1920 – January 22, 2000) was an American Restaurant critic, Food Writer ^[2]

Considerations of a critic

Some of the considerations surrounding the value of food critics include^[3]:

how well does the critic communicate with their audience
how knowledgeable is the food critic
how dispassionate are they
whether commercial considerations affect their writing

Notable food critics

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 that have been restaurant reviewers for influential magazines such as Gourmet in the United States. Gourmet magazine is a monthly publication of Condé Nast Publications (which also produces its sister publication Bon Appétit) The United States of America —commonly referred to as the 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 exception to this would be the BBC's The Food Programme. The Food Programme is a BBC Radio 4 programme investigating and celebrating good food founded by Derek Cooper and currently presented by Sheila Dillon 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. Hugh Fearnley-Whittingstall (born 14 January 1965) is a British Celebrity chef, television presenter and "real food" campaigner known The Guardian (until 1959 The Manchester Guardian) is a British Newspaper owned by the Guardian Media Group.

Restaurant critics range in their approach to writing from the acerbic (such as A. A. Gill from London), to the witty/humorous (such as 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. Adrian Anthony Gill (born June 28, 1954) is a British newspaper Columnist and writer using the byline A Ruth Reichl (born January 16 1948 in New York City) was an American food writer the editor-in-chief of ''Gourmet'' magazine co-producer 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. Patricia Wells The International Herald Tribune is a widely read English language international Newspaper Another is R. W. Apple, Jr., from The New York Times, who writes long, thoughtful articles about his travels throughout the world in search of great food. Raymond Walter Apple Jr ( November 20 1934 &ndash October 4 2006) known to all as "Johnny" but bylined as R

Then there are myriad regional food critics ranging from Nancy Leson in Seattle to Stephen Downes and John Lethlean in Melbourne who grind out weekly reviews of the best of their respective cities.

Food criticism on the internet

The internet has slowly become more important in forming opinions about restaurants. The first generation food sites such as Epicurious [1] and Chowhound [2] were created in the mid-1990s.

More recently, a new generation of discussion forums and rating systems have become influential such as Mouthfuls, Yelp, and eGullet, as have some food criticism blogs.

Contents

Terminology

Considerations of a critic

Notable food critics

Food criticism on the internet

References

See also