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FOOD CRITIC - For More Information

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FOR MORE INFORMATION

WEB SITES

Chowhound.com
http://www.chowhound.com/main.xmll
Chef Jim Leff runs this Web site dedicated to food lovers. Experts and nonexperts give their opinions on restaurants in different areas of the country.

CrankyMediaGuy.com
http://www.crankymediaguy.com/review.xmll
The Cranky Media Guy's Web site reviews fast food in a humorous way. The reviews are very funny, but they still provide good information about restaurants.

The Empty Bowl
http://www.lavasurfer.com/cereal-emptybowl.xmll
A fun site that is dedicated to the eating and reviewing of breakfast cereals!

Food Critic James Ward
http://abclocal.go.com/wls/bio?section=ontv/stationinfo/bios&id=3397522
Ward is the food critic for a television station in Chicago. He has a college degree, but it is unrelated to food. Check out the archive of his reviews.

BOOKS

Allen, Gary. Resource Guide for Food Writers. New York, NY: Routledge, 1999.
An amazing guide for food writers. Allen provides a great number of tools, including a lengthy resource section and helpful interview techniques.

Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. New York, NY: Ecco Press, 2001.
Written by a chef, this book is a hilarious and sometimes unsettling look into what goes on in the kitchens of restaurants worldwide. A good source of laughs and information for any food critic.

Hughes, Holly, ed. Best Food Writing 2007. New York, NY: Da Capo Press, 2007.
A collection of the best essays and articles written on the subject of food in 2007. The authors discuss home cooking, international dining, and the love of food—a requirement for any food critic.

Jacob, Dianne. Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More. New York, NY: Da Capo Press, 2005.
Publishers Weekly says this book is a “a great tool for anyone looking to make a career out of a love of food.”

Reichl, Ruth. Garlic and Sapphires: The Secret Life of a Critic in Disguise. New York, NY: Penguin Press HC, 2005.
Reichl spent most of the 1990s as the restaurant critic for the New York Times. In this book, she includes reviews, a few recipes, and more than a few hilarious stories.

White, Pamela. FabJob Guide to Become a Food Writer, 2002.
Available for order at http://www.fabjob.com/foodwriter.asp.
This e-book (also available on CD-ROM) walks hopeful critics through the necessary steps to get their reviews published and read by a hungry public

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