Food critic

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. 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.

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. [ [http://www.houghtonmifflinbooks.com/catalog/authordetail.cfm?authorID=9376 Ruth Reichl ] ] R.W. "Johnny" Apple is also described as a food writer, but has never served as a designated restaurant critic. 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.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 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. 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. [ [http://www.salon.com/nov96/interview961118.html The Salon Interview | Ruth Reichl ] ]

Considerations of a critic

Some of the considerations surrounding the value of food critics include [ [http://www.afjonline.com/rcrit.htm Association of Food Journalists - Food Critics Guidlines] ] :
* 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. 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". 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 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 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.

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 [http://www.epicurious.com] and Chowhound [http://www.chowhound.com] were created in the mid-1990s.

More recently, a new generation of discussion forums and rating systems have become influential such as [http://www.mouthfulsfood.com Mouthfuls] , Yelp, and eGullet, as have some food criticism blogs.

References

ee also

* Culinary Arts
* List of James Beard Award winners for Best Restaurant Review or Critique
* Restaurant rating
* Food column