"i feel more like a clear purpose since the pandemic and an obligation to encourage people to eat at restaurants," he says. "I i have not said anything remotely negative about a restaurant in the past two years, because i read them all." The author has been writing on food for 10 years; his book is due out next year.
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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