I really like your closing questions, especially why we want to spend so much time looking for them rather than going to the ones we already know (I suspect the people closely following the restaurant-reviews-as-content accounts don't often become "regulars" at the places they "discover").
Lately I've been feeling fatigued with trying to keep up with the new, great restaurants and have instead just been returning to old favourites which has been nice. Also feels good/sustainable to continue to support these places. It's like taking some time to read the classics instead of new releases. The good new releases will become classics anyway.
Yes! The classics will persist. And I agree that influencers are rarely regulars, their “job” is to deluge us with new content. Influencing is so rarely about the actual food. It’s about the work of being an influencer!
This is such an excellent expression of why your Substack is so excellent. Another point t to which is the value of the conversation between the chef and the critic, be it direct and explicit or not. It’s part and parcel to the critical thought and creativity that goes into creating food as it’s part of the momentum towards good food that is good.
I really like your closing questions, especially why we want to spend so much time looking for them rather than going to the ones we already know (I suspect the people closely following the restaurant-reviews-as-content accounts don't often become "regulars" at the places they "discover").
Lately I've been feeling fatigued with trying to keep up with the new, great restaurants and have instead just been returning to old favourites which has been nice. Also feels good/sustainable to continue to support these places. It's like taking some time to read the classics instead of new releases. The good new releases will become classics anyway.
Yes! The classics will persist. And I agree that influencers are rarely regulars, their “job” is to deluge us with new content. Influencing is so rarely about the actual food. It’s about the work of being an influencer!
Good read!
This is such an excellent expression of why your Substack is so excellent. Another point t to which is the value of the conversation between the chef and the critic, be it direct and explicit or not. It’s part and parcel to the critical thought and creativity that goes into creating food as it’s part of the momentum towards good food that is good.
Yes! I love that point. The exchange can be so valuable to both parties.
This was better than the last two books I read. Mahira, thank you for some great writing!
Thank you, Otis!!
So excellent, Mahira! Thank you for writing this.