Eric Asimov Reflects From the Critic's Chair

[weinoo]

Eric Asimov has been writing for the NY Times since the early to mid 90s, in various guises. He conceived and wrote the $25 and under column, he was (and is) the chief wine critic, and at various times, including just recently, he has served as the interim restaurant critic.

Today, he pens an insightful article on just how the paradigm has changed (in his opinion) related to restaurant dining and reviewing over the past 10 or so years. He writes about superior ingredients being available today as well as the upgrading of wine, beer and spirits lists offered by many restaurants.

However, what he feels is most different is the presence, on practically everyone's person, of high-speed internet and the ability to communicate one's feelings (if so desired) practically instantaneously. He even gives a shout out to the food boards which were on the leading edge a mere decade ago:

When I left reviewing behind, bulletin boards like Chowhound and eGullet had already given forums to the restaurant-obsessed. Yes, plenty of inconsequential venting occurred. More important, an astounding breadth of knowledge was displayed that was great for public discussion and for journalists. That now seems like the Stone Age, given all the new and speedier methods of disseminating information.

My takes is that he feels that it is essentially more difficult to be a traditional restaurant critic now, what with technology practically guaranteeing a lack of anonymity.

But the bottom line is, it doesn't seem to bother him all that much, and his deep-seated love of the social importance of dining with friends and family comes through nicely in his last few paragraphs.