Writer who analyzes food or restaurants
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. Although these terms are not strictly synonymous, they are often used interchangeably. In some circumstances, at least. Those who share their opinions via
food columns
in newspapers and magazines are known as
food columnists
. They are often experts in the field.
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
]
References
[
edit
]
External links
[
edit
]