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

Diese Geschichte stammt aus der October 28–November 10, 2019-Ausgabe von New York magazine.

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Diese Geschichte stammt aus der October 28–November 10, 2019-Ausgabe von New York magazine.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

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