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i4abuy

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krill

krill (3/123)

  1. I went to a restaurant once and I liked it. Now I'm an expert, and I want to hold forth. Step back!
  2. I don't get the competition people pose between the articles by Kliman and Trillin. I see them as complementary. They're written from different perspectives (Kliman, first person; Trillin, third person) and for sharply different audiences. There's merit in both. Neither one is better. I think Kliman comes across as insecure and callow when he writes "...I’d intimated as much in the three-and-a-half-star piece I’d written. (Four stars is an exalted designation, rarely granted; restaurants with nine-buck entrées and garish green carpet are generally lucky to be considered for two.) " This is a dining experience over which he was obsessed, where he travelled great distances to repeat it, the likes of which he will probably never have again in his life. On a four-star scale, this was five stars. Instead, Kliman gives it 3-1/2 because he didn't like the green carpets and the entrees are only $9.00 -- usually only a two-star experience. So, Todd, how much should he have charged for his entrees to get that extra half-star? Come on, dining is a sensuous experience about taste and texture. It's not about price nor floor coverings.
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