Thursday, December 12, 2013

CRITICS EXPOSED: WHY? (BLOG UNDER CONSTRUCTION)

OUR INDUSTRY IS BEING POLLUTED BY NON-PROFESSIONAL, AND THEREFOR UN-FUNDAMENTAL CRITIQUE, OFTEN SPREAD BY UNEDUCATED AND UNSKILLED PEOPLE WHO PROFILE THEMSELVES AS CRITICS.
WE WILL EXPOSE THEIR NON-EDUCATIONAL BACKGROUND TO BRING CONTRA-BALANCE TO THEIR STATEMENTS AND STORIES.

WE WILL BRING TO MAP THE DISTINGUISHED AND HIGHLY REGARDED PROFESSIONALS WHO DO HAVE AN EDUCATIONAL AND HANDS-ON BACKGROUND. BY DOING SO WE WILL SEPARATE THEM FROM THE SELF-PROCLAIMED FOOD CRITICS.

NOTE: RESTAURANT VISIT-EXPERIENCE DOES NOT MAKE ONE A RESTAURANT-, FOOD-, COOKING- EXPERT!

FURTHER MORE, WE WILL BRING UNDER THE ATTENTION THAT RATING FOOD IS A POINTLESS EFFORT DUE TO THE SUBJECTIVE NATURE OF TASTE. REVIEW SITES AND REVIEW BLOGS THAT RATE FOOD THEREFORE HAVE NO MEANINGFUL VALUE AND ARE CLOSE TO SENSELESS TO READ. IT SPOILS THE ADVENTURE IN EXPLORING CULINARY VENUES. IT INSTEAD INSTIGATES NAVIGATION ON SOMEONE ELSES JUDGEMENT.

VERY OFTEN (AND AS WAS MADE CLEAR RECENTLY), SELF-CROWNED FOOD-CRITICS ARE TRYING TO 'CASH-IN' BY USING THEIR SUPPOSED SOCIAL MEDIA INFLUENCE IN EXCHANGE FOR POSITIVE RESTAURANT STORIES. 'USEFUL' FEEDBACK IN EXCHANGE FOR MONEY OR FREE MEALS.

NOTE: OVERALL WE NEED TO ACKNOWLEDGE THAT ALL RATING BY ANYONE OR ANY INSTITUTION THAT HAS ONLY THE SLIGHTEST ECONOMICAL INTREST, OR IS PLAUSIBLE TO HAVE, CAN NEVER BE 100% OBJECTIVE.


THERE'S MORE TO THIS PROJECT, COMING SOON.

JOIN THE DISCUSSION.