29 September, 2020

Beware Of The Freelance Food Critic: How They Contrive Reviews, Blackmail Hoteliers

Wannabe influencers often end up ordering expensive dishes without reading the ingredients. The market is full of pests called freeloaders

Beware Of The Freelance Food Critic: How They Contrive Reviews, Blackmail Hoteliers

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgement. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the ‘new’. The world is often unkind to new talent...

Anton Ego, Ratatouille (2007)

Restaurant food never tasted so good before the five-star ratings, user reviews, blogs/vlogs, and photos of a rictus-stricken smile in front of a suicidal pile of plates were pasted and posted on the internet wall. Well, a lot of us will disagree and rightfully so. How could reviews and pictures of a platter of technicolour kababs slathered with ghee draw us into a new, boho, uptown eatery? They do. And many of us scroll through those posts before placing...



To read this piece, and more such stories in India's most exciting and exacting magazine, plus get access to our 25-year archives goldmine, please subscribe.

More from Lachmi Deb Roy

Latest Magazine

October 05, 2020

other articles from the issue

articles from the previous issue

Other magazine section