A little titter tatter over food criticism

I good not resist sharing this commentary on this food blog from the Grub Street blog on the wordy merits of food writing versus real criticism. Who truly decides if food writing carries the same critical voice as art, design or even those naughty stararchitects.
excerpt is from NYMag.com

Food Writing: The Lowliest Form of Criticism?

Is this not a form of art?Photo: Melissa Hom

"What is the role of the food and drink critic?" Clay Risen muses in Atlantic's online Food channel after downing a publicist-arranged snifter of $38,000-a-bottle scotch and feeling some ethical qualms. "Let's face it: readers aren't looking for an intellectual discussion of a restaurant's spaghetti alle vongole — they just want to know if it's worth the extra clams." Next to more objective cultural experiences like dance, art, or literature, writing critically about food is hardly comparable, says Risen: "The good critic needs an exceptional palate to be of real service. But Sontag it ain't." Burn!

For more click: food writing

The debate continues on the Atlantic monthly blog: Critiquing the Critics

or What a Critic is Good For