As a food critic, you must evaluate temperature, texture and your personal reactions. Keep all your senses alive and see if a smooth, silky soup has a crispy garnish as a contrast or if a chicken salad is served at such a cold temperature that you can't taste all the ingredients clearly. Also consider your mental and emotional feelings; gumbo tastes twice as good when served on Mardi Gras, and there's nothing better than a simple sausage at your first baseball game of the season. Along with all the different concepts that a food critic takes into account when writing the article, the most important one is the way in which the consumer receives the food.
Smell, taste, texture and presentation are intrinsic to criticism. They are crucial to any criticism of every type of food, regardless of the purpose, audience, ingredients, methods, or tools used. Did the food appeal to each of these important consumer food senses? Did the diner enjoy the meal? Just as the food critic's review is one step away from the food itself, a rhetorical analysis is one step away from the initial article that the student read. After a food critic has taken into account the purpose and audience of the food, special attention must be paid to the individual dishes and the way they were prepared and, of course, to the smells, flavors and feelings caused by the food.
A food critic will put all these pieces together so that the reader of the critic has an idea of how the creation and presentation of the food attracted the consumer's senses and if the food was successful or not. But if you use social media to report on your next meal, critics recommend following reliable sources, since many gifts are distributed to influencers and amateur critics in exchange for an Instagram post or a positive review, something forbidden in the world of gastronomic journalism. Food sometimes tastes great because it has a deep flavor, and food critics educate their palates to identify this complexity.