Introduction

The terms food critic, food writer, and restaurant critic can all be used to describe a commentator who analyses food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangably, at least in some circumstances. 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 is also described as a food writer, but has never served as a designated restaurant critic. Nontheless, 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 prominatly in his writting than in Apple's. Finally, Richard Olney was also a noted food writer, but rarely if ever wrote about restaurants. Ruth Reichl is the editor of Gourmet magazine. ... The New York Times is an internationally known daily newspaper published in New York City and distributed in the United States and many other nations worldwide. ... The Los Angeles Times (also known as the LA Times) is a daily newspaper published in Los Angeles, California and distributed throughout the western United States. ... Raymond Walter Apple, Jr. ... Calvin Trillin (born Kansas City, Missouri, December 5, 1935) is an American journalist, humorist, and novelist. ... Arthur Bryants is a restaurant located in Kansas City, Missouri. ...

Food critic 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, steet venders, and taco trucks are all fair game. Jonathan Gold of the L.A. Weekly exemplfies this trend. Restaurant critic is the traditional term and can connote a more restricted sphere of operations--traditional resturants, 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.[2] French cuisine is characterized by its extreme diversity. ... Craig Claiborne (September 4, 1920 - January 22, 2000) was a food writer and former Food Editor of the New York Times. ...

Considerations of a Restaurant critic

Some of the considerations surrounding the value of food critics include:

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

Association of Food Journalists - Food Critics Guidlines

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 Derek Cooper and the BBC's The Food Programme. Gourmet magazine, a monthly publication of Condé Nast Publications (which also produces its sister publication Bon Appétit) first started publication in 1941. ... The British Broadcasting Corporation, invariably known as the BBC (and also informally known as the Beeb or Auntie) is the largest public broadcasting corporation in the world. ... The Food Programme is a BBC Radio 4 programme investigating and celebrating good food, currently presented by Sheila Dillon. ...

Food 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 Guardian) 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 articles about food and restaurants that are very insightful and who occasionally uses the sword rather than her usual suave. 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. A. A. (Adrian Anthony) Gill (born June 28, 1954) is a British newspaper columnist and writer. ... Ruth Reichl is the editor of Gourmet magazine. ... The International Herald Tribune (www. ... Raymond Walter Apple, Jr. ... The New York Times is an internationally known daily newspaper published in New York City and distributed in the United States and many other nations worldwide. ...

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 [3] and Foodtourist [4] were created in the mid-90s. More recently, a new generation of discussion forums became highly influential such as Chow Hound [5] and egullet [6], as have some food criticism blogs.

James Beard Award Winners

The James Beard Foundation presents two awards yearly for Best Restaurant Review or Critique. One award is for newspaper writers and the other is for magazines. Past winners are: The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and educational opportunities to cooking hopefuls. ...

2006

• Newspaper: Jonathan Gold, LA Weekly
• Magazine: Patric Kuh, Los Angeles Magazine

2005

• Newspaper: Jonathan Gold, LA Weekly
• Magazine: Alan Richman, GQ

2004

• Newspaper: Alison Cook Houston Chronicle
• Magazine: Alan Richman, GQ

2003

• Newspaper: Jason Sheehan, Westword
• Magazine: Tanya Wenman, Bon Appétit

See also

• Restaurant rating