![]() ![]() ![]() The problems she was facing were twofold: one, she wanted to cover a wider range of food than the previous "snooty French" coverage the NYT had tended to, thus necessitating not only developing a way to consistently evaluate cross-food-ethnicity, but also a way to convince Yr Av'g Noo Yawka that these cuisines were worthy of attention - but more importantly, two, it was impossible to evaluate what kind of dining experience a "normal" person would have in the cut-throat, status-based New York City restaurant scene. ![]() I vaguely remember bits and pieces of the controversy when Reichl took over the reins, but this book really blew the whole thing open. Reichl served as the New York Times food critic from 1993 to 1999, and this book is about her years as "The New York Times Food Critic" - but it's also about her struggle to evade the identity of The New York Times Food Critic (tm) and get people an honest, egalitarian review of what, exactly, they're going to get out of their meal. ![]()
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