Isabelle de Solier

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‘Cooking is what makes us human’. Flickr

Speaking with: food critic Ruth Reichl

Isabelle de Solier, Victoria University

Speaking with: Ruth Reichl CC BY-ND31.4 MB (download)
Ruth Reichl, the former restaurant critic of The New York Times and author of best-selling gourmet memoirs Tender at the Bone and Comfort Me with Apples, is known for describing, in vivid detail, how food…
Restaurant blogging is not simply an exercise in consumerism gone wild. missmeng

Changing tastes: why foodies are the new food critics

Isabelle de Solier, Victoria University

Smartphones at the table. Food blogs. Photographs of perfect meals posted online before anyone has taken a bite. Amateur restaurant reviews. Many people don’t just want to cook good food and eat it. They…

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