This trilogy of books: Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires was like peering through a window into a completely different world. It is amazing to me the power that food critics have in the restaurant scene. What an insight into the culture of fine food. Worth reading but I am glad to be in my relatively anonymous world, eating regular food, not caring how many stars the regional restaurant critic has bestowed on the restaurant I am eating in.
Sunday, September 7, 2008
Garlic and Sapphires by Ruth Reichl
This trilogy of books: Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires was like peering through a window into a completely different world. It is amazing to me the power that food critics have in the restaurant scene. What an insight into the culture of fine food. Worth reading but I am glad to be in my relatively anonymous world, eating regular food, not caring how many stars the regional restaurant critic has bestowed on the restaurant I am eating in.
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1 comment:
But I bet all of us at one time said, "I want to be a food critic"
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