Does Food Writing Matter?
[Photo credit, Dallas Observer]
By this point it’s old news that Sam Sifton, restaurant critic for The New York Times, has stepped down from his job after only two years. It’s a pretty short run for a restaurant critic, and his reasons for stepping down have been explained matter-of-factly: he’s going to become the Times’s national editor. That means instead of covering Parmesan flan and celery leaf sorbet he’ll be focusing his energies on issues such as the debt crisis, the job crisis and any other crisis that creeps up before the next Presidential election.