
624: Food Writers Talking About Food Writing with Mahira Rivers
This Is TASTE
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The Art of Food Inspection and Critique
This chapter explores the comprehensive training and experiences of food inspectors as they prepare for anonymous evaluations of restaurants. The discussion highlights the balance between food quality and the narratives of chefs, as well as the personal sacrifices involved in rigorous inspections. Additionally, it delves into the specific nuances of croissant quality in New York City, emphasizing the critical evaluation of pastries beyond their surrounding ambiance.
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