Food critic

Afood critic,food writer,orrestaurant criticis awriterwho analyzes food orrestaurantsand then publishes the results of their findings to the public. Although these terms are not strictly synonymous, they are often used interchangeably. In some circumstances, at least. Those who share their opinions viafood columnsin newspapers and magazines are known asfood columnists.They are often experts in the field.

Terminology

"Food writer" is often used as a broad term that encompasses someone who writes about food and about restaurants. For example,Ruth Reichlis often described as a food writer/editor, who in the course of her career served as the "restaurant critic" forThe New York Timesand for theLos Angeles Times.R.W. "Johnny" Applewas 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 Trillinwrites a great deal about food (among other things) and has been known to write occasionally about specific restaurants, e.g.,Arthur Bryant'sand Diedee's. But restaurants figure less prominently in his writing than in Apple's. Finally,Richard Olneywas 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 GoldofL.A. Weeklyand theLos Angeles Times,who is the first food critic to win thePulitzer 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 servingFrench cuisinebeing the examples. The change in practice, if not in terminology, is often attributed to Reichl's arrival at theNew 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 byCraig Claiborne,Mimi Sheraton,and Miller.

Notable food critics

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 asGourmetin 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'sThe 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 inThe Guardianin September 2006.

Restaurant critics range in their approach to writing from the acerbic (such asA. A. Gillfrom London), to the witty/humorous (such asMorgan Murphy,"America's Funniest Food Critic," or Terry Durack from "The Independent on Sunday") to the" been there done that "approach of Ruth Reichl ofGourmetand formerly ofThe New York Times.Other notable critics include Patricia Wells of theInternational 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 wasR. W. Apple Jr.,fromThe 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 covetedJames Beard Awardand theLe Cordon BleuWorld 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, toPat Noursein 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 Corenis known for hosting the show "Million Dollar Critic" in which he assesses restaurants inCanadaandUnited States,focusing on the quality of services, food taste and the ambiance of every restaurant he visits. He has also been a food columnist forThe Times,GQ,Tatler&The Independent.

Food criticism on the internet

The internet has slowly become more important in forming opinions about restaurants. Food criticism on the Internet has allowed creation of shows with specific audiencesas well as social media accounts such as food criticsThe VIP Liston TikTok.

See also

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

External links

• Anonymous Restaurant Critic