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Sietsema on the Current State of Restaurant Criticism

Sietsema on the Current State of Restaurant Criticism:
the strangulation of reviewing budgets on the part of publications means that we often read print criticism for the witty and thoughtful writing more than for a comprehensive view of what a rest…

Sietsema on the Current State of Restaurant Criticism:

the strangulation of reviewing budgets on the part of publications means that we often read print criticism for the witty and thoughtful writing more than for a comprehensive view of what a restaurant has to offer.

Is that necessarily a bad thing? Change is hard when you lose your monopoly.

By Max Tatton-Brown

Max Tatton-Brown is founder and MD of Augur, and has written for publications including the Guardian, Sifted and TechCrunch.

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