For decades, the restaurant critic’s job has been to recreate the tastes, smells, service, and ambiance of the dining experience for readers, putting into words the flavors of a perfectly cooked brisket or the complex aromas of a tagine. But a critic’s role can — and perhaps should — go much further.restaurant critic and food writer Devra First,Boundless Horizon
Korsha Wilson will join us to discuss how their jobs have changed and been challenged in the past year, how they consider their responsibilities to diners and their communities, and how critics’ voices —
Berita ini telah kami rangkum agar Anda dapat membacanya dengan cepat. Jika Anda tertarik dengan beritanya, Anda dapat membaca teks lengkapnya di sini. Baca lebih lajut: