Food critic

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Description:
The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances. Those who share their opinions via food columns in newspapers and magazines are known as food columnists.

Terminology

"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. 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 in practice synonyms, although there is still a distinction to be made. Both suggest a critical, evaluative stance that often involves...
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