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Why We Dine Out (or Don’t)

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Manage episode 382849049 series 3513873
Sisällön tarjoaa The New Yorker. The New Yorker tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.

In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they’re released, and influencers dictate what’s in demand—or even what’s on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don’t need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.”

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32 jaksoa

Artwork
iconJaa
 
Manage episode 382849049 series 3513873
Sisällön tarjoaa The New Yorker. The New Yorker tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.

In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they’re released, and influencers dictate what’s in demand—or even what’s on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don’t need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.”

  continue reading

32 jaksoa

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