Grimod de la Reynière, el primer periodista gastronómico de ...

Grimod de la Reynière, el primer periodista gastronómico de la historia

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Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more me... See more

Superhuman

I have come to believe that food is history of the deepest kind. Everything we eat tells a tale of ingenuity and creation, domination and injustice—and does so more vividly than any other artifact, any other medium.

Robin Sloan • Sourdough: A Novel

The famous Anton Ego speech in Ratatouille:

In many ways, the work of a critic is easy.

We risk very little, yet enjoy a position of those who offer up their work and their selves to our judgement.

We thrive on negative criticism.

Which is fun to write and to read.

But the bitter truth we critics must face, is that in the grand scheme of things, the ave