Social media and sharing platforms have led to an increase in interest and participation in the world of gastronomy in recent years. The democratization of food criticism has given rise to a surprising trend in which poorly trained individuals talk about food as if they were experts. What does this mean for the culinary industry and those who have established it as a legitimate profession?
Food criticism was once a field reserved for experts and professionals who spent years studying and practicing the culinary art. Today, anyone can become a food critic thanks to smartphones. Blogs, vlogs and reviews on Instagram and TikTok are full of opinions on restaurants, recipes and food products. The challenge is not lack of enthusiasm, but often lack of competence.
The effects of negative reviews
Restaurants and chefs can be heavily influenced by the opinions and reviews of unknown people. Tripadvisor and other sites, if used without real critical thinking, can damage a place's reputation and revenue.
In fact, many restaurateurs find themselves facing criticism that does not derive from a real culinary experience, but from their own tastes or, more often, from misunderstandings. Traditional dishes may seem inauthentic to someone unfamiliar with the cuisine of that area, or a sophisticated meal may be deemed too expensive without considering the quality of the ingredients and preparation.
And this is why only through a combination of education and awareness can we guarantee that the passion for gastronomy translates into an authentic and competent appreciation.
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