About Food Critics
The majority of newspapers and magazines employ food critics to offer insight into local food and cuisine. Their opinions are held to a higher standard than the average restaurant patron because of their extensive training in the fields of food and journalism. Without their knowledge and advice, people would be walking blind into local restaurants with no idea what to expect of the experience.
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The Facts
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In order to be successful, a food critic must be an expert not only in the culinary arts, but journalism as well. Backgrounds usually entail education at an accredited culinary arts school in conjunction with a professional writing background. A food critic's job is to visit a restaurant, analyze the food and atmosphere, and then publish his or her opinion. Most food critics employ their own ratings system so readers can gauge how a restaurant stacks up to others.
Benefits
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The reason why so many newspapers, magazines, and various media outlets hire a food critic to be a part of their organization is fairly simple: People love food. Not only is it a cultural staple, few topics spark as much passion and debate as food. While food critics are appreciated mostly for their professional guidance - it's not easy picking a restaurants sometimes - many people just enjoy reading about why a certain restaurant is good or bad.
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Type
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Food critics vary as much as the companies they write for, and there is no standard type in regard to what a food critic is or should be. Food critics are paid to write for their audience, and that could be an affluent, urban demographic or the standard middle-class family. Who the audience is affects the type of restaurants critics write about, and it can run the gamut from fancy French fare to down-home burger joints.
Misconceptions
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A common misconception about food critics is they're snobby and elitist, but that is not always the case. That type of attitude may be more frequent in high-brow publications, but most food critics are just average people who love food so much they have decided to make a career out of it. Also, it's not true that food critics get a free meal from the restaurant they are reviewing. That would be unethical, and while the publication they write for may pick up the tab, food critics must always remain unnoticed and unbiased.
Significance
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Food critics have been a mainstay in the journalism world because of their ability to tap into people's passion for food. They offer not just an opinion, but one backed by professional experience in the culinary world. They are able to educate readers about international cuisine and cooking styles, and their writing is both informative and entertaining. However, the latest trend in food writing that has some critics worrying about job security is user-submitted reviews on websites. No muss, no fuss - just a straightforward opinion from an average person.
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Resources
- Photo Credit Ian Britton
