It's just a very cartoonish depiction have ben. The only other thing it reminds me of is inactual cartoon, which is how the food critic inacy ratate work, exactly. Do you take steps to remain anonymous? I sort of, i i, i feels like the general consensus among restaurant critics to day is kind of in terms of how to comport yourself as try not to let them know you are coming,. but don't go to great pains to literally disguise yourself. You can't wrap your head around why someone would do that.
Hannah Goldfield is the food critic at The New Yorker.
“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?”
Show notes:
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