The Intricacies of Food Criticism and Personal Taste

Dave and Chris opine on food criticism and what the ideal food critic would be like. They are then joined by Besha Rodell, the author of 'Hunger Like a Thirst' and a former anonymous food critic. She has an amazing résumé and gives insights into what it is really like to be a food reviewer. Besha, Dave, and Chris discuss food criticism as it has been and its platonic ideal: from honest reviews to what reviewers should be looking for when critiquing a restaurant.

Check out Besha's book here: https://celadonbooks.com/book/hunger-like-a-thirst-besha-rodell/.

Check out Besha's reviews on The Age here: https://www.theage.com.au/goodfood/search?text=besha+rodell.

Follow Besha on Instagram at https://www.instagram.com/besharodell/?hl=en.

Read the Ruth Reichl review Dave mentions here: https://www.nytimes.com/1993/09/10/arts/restaurants-174793.html.

Read the Pete Wells review on Guy Fieri's Times Square location here: https://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html.

Read the Pete Wells review on Locol here: https://www.nytimes.com/2017/01/03/dining/locol-review-oakland-california-pete-wells.html.

Read the article Dave mentions on closing a restaurant here: https://www.eater.com/2020/1/8/21028493/restaurant-closure-process-thirty-acres-mean-sandwich.

Read Besha's review of Dolly here: https://www.theage.com.au/goodfood/melbourne-eating-out/everyone-got-excited-about-dolly-but-the-food-absolutely-baffling-20231005-p5e9zv.html

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Host: Dave Chang

Guest: Roy Choi

Majordomo Media Producers: Kelsey Rearden and David Meyer

Spotify Producer: Felipe Guilhermino

Editor: Stefano Sanchez

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