How to Write a Good Food Review?

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:

• @hannahgoldfield
• Goldfield’s New Yorker archive
• 02:00 My Best Friend’s Wedding (P.J. Hogan • Sony • 1997)
• 03:00Ruth Reichl's New York Times archive
• 09:00 Ratatouille (Brad Bird • Disney • 2007)
• 10:00 Garlic and Sapphires (Ruth Reichl • Penguin Random House • 2005)
• 15:00 "The Pandemic-Proof Atmosphere of the Odeon Outside" (New Yorker • Oct 2020)
• 15:00 "The Odeon Responds to the New Yorker" (Lynn Wagenknecht • Tribeca Citizen • Nov 2020)
• 22:00 "The Glorious Fish and Chips at Dame" (New Yorker • Jan 2021)
• 27:00 "Burmese Food and a Hopeful Vision at Yun Café & Asian Mart" (New Yorker • Sept 2020)
• 35:00 "How Kim Kardashian Is Bringing Buzz (and Business) to Staten Island" (Alyson Krueger • New York Times • May 2022)

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