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To Catch a Critic

2010_02_criticsouted.jpgVillage Voice food critic Robert Sietsema pens a piece about the history of restaurant reviewing and ethics for the Columbia Journalism Review. While the main focus is on NYC, a lot of the history Sietsema writes about directly relates to how food criticism has evolved over the past 50 years, from Reichl to Trillin. His take on where we're at right now: "More than ever, diners could use a reliable critical guide. But where once there were a few dependable voices who reviewed restaurants based on a common set of professional standards and strategies, there is now a digital free-for-all." Read it. [Eater NY]