Food critic

Jonathan Gold of L.A. Weekly and the Los Angeles Times, who is the first food critic to win the Pulitzer Prize, exemplifies this trend.

[2] For most of the past century, the most highly visible food critics have been those who have written for daily newspapers throughout the world and a few who have been restaurant reviewers for influential magazines, such as Gourmet in the United States.

Hugh Fearnley-Whittingstall has also used both broadcast media and print to concentrate on food production rather than presentation, starting a new column in The Guardian in September 2006.

A. Gill from London), to the witty/humorous (such as Morgan Murphy, "America's Funniest Food Critic," or Terry Durack from "The Independent on Sunday") to the "been there done that" approach of Ruth Reichl of Gourmet and formerly of The New York Times.

Other notable critics include Patricia Wells of the International Herald Tribune, who writes knowledgeable and perceptive articles about food and restaurants and who occasionally uses the sword rather than her usual suave style.

Then there are myriad regional food critics, ranging from Nancy Leson in Seattle, to Pat Nourse in Sydney, Cooper Adams in Albany, and Stephen Downes and John Lethlean in Melbourne, who pen weekly and monthly reviews of the best of their respective cities.