Learning To Eat Like A Food Critic
New York magazine|October 28–November 10, 2019
LIKE CRUISE-SHIP CAPTAINS and candy-makers, restaurant critics are often told they have the best job in the world, even if the darker side of the daily grind—the health issues, the struggles with finding a thousand different words for “delicious,” the Groundhog Day sense of monotony as one familiar baked-salmon entrée succeeds the next—makes many things about the job less glamorous than they seem.
Adam Platt
Learning To Eat Like A Food Critic

هذه القصة مأخوذة من طبعة October 28–November 10, 2019 من New York magazine.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة October 28–November 10, 2019 من New York magazine.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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