Korsha Wilson

I remember this because we hit a deer soon after. Oh, no. A sausage, egg, and cheese sandwich. Was the sandwich good?

I remember this because we hit a deer soon after. Oh, no. A sausage, egg, and cheese sandwich. Was the sandwich good?

When I think of food criticism, I think of the main function as service journalism. You're telling readers where they should be spending their money, what places to go to, but you're also, in the context of a review, talking about the history of a certain neighborhood, a certain city. There's so much that goes into a good review.

When I think of food criticism, I think of the main function as service journalism. You're telling readers where they should be spending their money, what places to go to, but you're also, in the context of a review, talking about the history of a certain neighborhood, a certain city. There's so much that goes into a good review.

Because of how successful he is and how popular he is, there is this attempt at anonymity.

Because of how successful he is and how popular he is, there is this attempt at anonymity.

Yeah, where it differs is that, you know, you're popping into a restaurant once, giving it one or two bites, and then giving it a review. Most critics will visit at least three times to try to get a taste of like everything on the menu and get a more like equal sort of sense of, you know, what this restaurant does really well, what it might not. not do so well.

Yeah, where it differs is that, you know, you're popping into a restaurant once, giving it one or two bites, and then giving it a review. Most critics will visit at least three times to try to get a taste of like everything on the menu and get a more like equal sort of sense of, you know, what this restaurant does really well, what it might not. not do so well.

Seeing him like navigate the line between influencer and critic is really fascinating. There's stuff like sending in the entourage, but then there's things like coming in and taking pictures with diners and chefs and leaving wads of cash that are very out of line with that.

Seeing him like navigate the line between influencer and critic is really fascinating. There's stuff like sending in the entourage, but then there's things like coming in and taking pictures with diners and chefs and leaving wads of cash that are very out of line with that.

Yeah, that happens in the food world so much. And it's like that becomes a problem for so many reasons. Like then you're making someone a token. But also when you're talking about Black foodways and there's so much like regionality and diversity within the Black experience. And yeah, it becomes one person speaking for everyone, which is super problematic.

Yeah, that happens in the food world so much. And it's like that becomes a problem for so many reasons. Like then you're making someone a token. But also when you're talking about Black foodways and there's so much like regionality and diversity within the Black experience. And yeah, it becomes one person speaking for everyone, which is super problematic.

The influencer thing that Lindsay was talking about is so true. It's an entire economy where you see these videos on TikTok of people, yeah, with the great lighting coming in and on the media side, you can kind of tell when you're watching a video that somebody was encouraged to come in at a certain time on a certain night and have the best table.

The influencer thing that Lindsay was talking about is so true. It's an entire economy where you see these videos on TikTok of people, yeah, with the great lighting coming in and on the media side, you can kind of tell when you're watching a video that somebody was encouraged to come in at a certain time on a certain night and have the best table.

It's not Keith Lee's fault that this is the economy that he, I don't even want to say is operating in. He's doing his own thing.

It's not Keith Lee's fault that this is the economy that he, I don't even want to say is operating in. He's doing his own thing.

If food criticism dies off, it will be food criticism's fault. The genre is a piece of cultural criticism that has taken too long to meet the times and the demands of the consumer. This is... The result of decades and decades and decades of the same type of person being hired over and over and over again to determine what the tastes are, what places are good.

If food criticism dies off, it will be food criticism's fault. The genre is a piece of cultural criticism that has taken too long to meet the times and the demands of the consumer. This is... The result of decades and decades and decades of the same type of person being hired over and over and over again to determine what the tastes are, what places are good.

It's changing now or it's different now, but that was the norm for far too long. And so if it goes extinct, I think it is the genre's fault.

It's changing now or it's different now, but that was the norm for far too long. And so if it goes extinct, I think it is the genre's fault.

I remember this because we hit a deer soon after. Oh, no. A sausage, egg, and cheese sandwich. Was the sandwich good?

When I think of food criticism, I think of the main function as service journalism. You're telling readers where they should be spending their money, what places to go to, but you're also, in the context of a review, talking about the history of a certain neighborhood, a certain city. There's so much that goes into a good review.

Because of how successful he is and how popular he is, there is this attempt at anonymity.

Yeah, where it differs is that, you know, you're popping into a restaurant once, giving it one or two bites, and then giving it a review. Most critics will visit at least three times to try to get a taste of like everything on the menu and get a more like equal sort of sense of, you know, what this restaurant does really well, what it might not. not do so well.

Seeing him like navigate the line between influencer and critic is really fascinating. There's stuff like sending in the entourage, but then there's things like coming in and taking pictures with diners and chefs and leaving wads of cash that are very out of line with that.

Yeah, that happens in the food world so much. And it's like that becomes a problem for so many reasons. Like then you're making someone a token. But also when you're talking about Black foodways and there's so much like regionality and diversity within the Black experience. And yeah, it becomes one person speaking for everyone, which is super problematic.

The influencer thing that Lindsay was talking about is so true. It's an entire economy where you see these videos on TikTok of people, yeah, with the great lighting coming in and on the media side, you can kind of tell when you're watching a video that somebody was encouraged to come in at a certain time on a certain night and have the best table.

It's not Keith Lee's fault that this is the economy that he, I don't even want to say is operating in. He's doing his own thing.

If food criticism dies off, it will be food criticism's fault. The genre is a piece of cultural criticism that has taken too long to meet the times and the demands of the consumer. This is... The result of decades and decades and decades of the same type of person being hired over and over and over again to determine what the tastes are, what places are good.

It's changing now or it's different now, but that was the norm for far too long. And so if it goes extinct, I think it is the genre's fault.