food review sample essay

For the Love of Food

Five Tips for Writing a Good Food Review (With a food review Example)

What is the best way to write a good food review? Food reviews are essential for restaurants, but they can be challenging to write. It’s not just about describing how good your meal tasted. You need to provide other valuable information so that readers will know what they are getting themselves into before trying out the place. Here are five tips for writing a good food review and a food review example!

Tip #01: Describe the Food in Detail

One of the most important things you can do when writing a food review is to describe everything in detail. This includes what it looks like, smells like, and tastes like. You want to paint a picture for your readers so that they can get an idea of what they’re potentially in for.

This is especially important with things like desserts because many people don’t necessarily know what to expect when trying something new. You may be familiar with it, but that doesn’t mean the rest of your readers are too! This can also help you stand out among other reviewers if they look into places similar to yours and want more information.

Tip #02: Tell the Reader If It’s Worth the Price

One of the most important things people want to know when they’re looking into a restaurant is whether or not it’s worth their money. So you need to be honest in your food reviews and tell readers if the meal was worth what they paid for it. This includes considering how much everything costs and whether or not you got your money’s worth.

If you didn’t think the food was worth it, then say so! People will appreciate your honesty and may even be more likely to check out a different restaurant based on your review. However, if you thought the food was excellent and value for money, let people know that too!

Tip #03: Food Doesn’t Have to be Perfect

When writing a food review example, it’s important not to expect the food to taste exactly like what was described or shown on TV. Food doesn’t always turn out as great as we want it to because many factors are involved in cooking something up. Sometimes recipes don’t work right. Other times chefs make mistakes! It happens all the time, and that is okay. Not everything will go smoothly when preparing food for your customers – look at Gordon Ramsey if you need proof of that!

However, even though things may have gone wrong with this particular meal, they should write off the restaurant entirely. If their service was good, but the pancake batter didn’t mix properly, then that’s okay. Food doesn’t have to be perfect, but it needs to taste still great!

Tip #04: Stay Objective as Possible

One of the hardest things about writing a food review example is being objective – especially if you liked the meal and want people to try out this restaurant for themselves! However, staying objective is important because readers will see right through your bias and may not appreciate that part of your review. You also need to remain impartial, so you don’t look like someone who wants free food from these restaurants even though they didn’t enjoy their experience there at all. Be honest with what happened during your visit and let everyone know why or why not they should go check it out too! Keeping an open mind is critical.

Tip #05: Take Photos!

Photos are a great way to supplement your food review and help people get an idea of what they’re in for. If you have the time, take some photos of the food before you start eating it so that you can show off how good everything looks. This is especially helpful if there’s something unique about the dish or if it’s just really photogenic! Also, not everyone has the same opportunity to try out a restaurant, so providing pictures will help sway their decision one way or another.

A Food Review Example

I love Indian food, so I was pretty excited when I found out about a new Indian restaurant in town. The restaurant is called “New India” and it’s located on the edge of town. The restaurant has a modern look to it with wood floors and white walls. I was greeted by the host and she seated me in a booth.

The menu had a good selection of dishes, but I decided to order the sampler platter so that I could try a little bit of everything. The waiter brought out my food and it smelled amazing! The platter came with chicken tikka, lamb biryani, naan bread, and a salad.

The chicken tikka was my favourite dish – it was so tender and juicy! I also really liked the naan bread, which was soft and warm.

The lamb biryani wasn’t my favourite because it didn’t have a lot of flavours, but overall I thought everything tasted great!

I’d definitely recommend this restaurant to anyone who’s looking for good Indian food at reasonable prices in town. It would be a perfect place to take your family or friends out to eat if you’re celebrating an event like someone’s birthday or graduation. Food is served buffet style here so everyone can get exactly what they want. Overall, New India gets five stars from me – their customer service is phenomenal too!

Conclusion on Food Review Examples

And there you have it – five tips for writing a good food review! By following these guidelines, you’ll be able to provide valuable information for potential diners and help guide them in the right direction. Food reviewing is a great way to share your experience with others and can be an exciting read for everyone involved, so why not give it a shot yourself?

Start writing short reviews in Google Maps and helping others. Who knows, you might develop a talent for it!

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A restaurant review

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Preparation

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Vega, New York

Reviewed yesterday

Great mains, pity about the chips

Came for lunch with my sister. We loved our Thai-style mains which were amazing with lots of flavour, very impressive for a vegetarian restaurant.

But the service was below average and the chips were too terrible to finish.

When we arrived at 1.40, we had to wait 20 minutes while they got our table ready. OK, so we didn't have a reservation, but the restaurant was only half full. There was no reason to make us wait at all.

We ordered the chips as a side dish and they looked delicious. But, when we tasted them, they were overcooked and swimming in oil so we left most of them. We expected a lot more for $10!

When the waiter asked if everything was ok, we said we really didn't like the chips and he said 'That's funny, I love them' and that was it. He didn't offer us anything else or take them off our bill. Also, when we didn't leave a tip, he looked annoyed.

I was really excited about visiting Vega, and the mains were just fantastic, but the rest of the experience was really disappointing.

• Use an informal or semi-formal style.
• In the title, give the main idea or opinion.
• Write about the important parts of the experience, not every detail.
• Organise your ideas into paragraphs.
• Write about the good and the bad.

Have you ever had a bad meal in a restaurant?

Language level

There was a time when we went to a cafe that served out-door drinks in Vietnam. The decorations were pretty nice and optimistic. We hated that they served a little porpotion but it costed us around 165k( about 6.6 us dollars) per cup. There were alot of mosquitos too. Its getting 3 stars not to be shrewd.

• Log in or register to post comments

Last week I went to  new cafe with my family . The cafe was not very good but I love it . I was took fish and my  dad too it was soo delicius but my brother was took  hamburger andv  it taste badly. so ı do not reper this cafe

not really afortunalety !!!

Delicious food, shame about service.

Me and my family came for dinner. We loved our  Butterfly Burger mains, which were so amazing and tasted so good!

However, the service was quite slow and not the best experience.

We had to wait for the table for around thirty minutes after we got there.

The price was too expensive, costing a whooping £11.50 for just the burger, and that doesn’t include any drinks.

I would recommend if you like delicious food, I would give it 4 stars.

I loved the mains, but the side order was oily. Me and my sister, we had to wait for at least 30 minutes, we knew that we don't have a reservation, but there were just 5 costumers. The service was good, but the side order was swimming in oil. 

Recently we visited an spanish restaurant where in theory offered a good meat dishes.

I asked for a ribeye medium rare, but they brought the meat rare.  I ate the meat thinking that at the end the flavour would be great but it didn't.

I have one situation,when I went to the cafe and I order cheese cakes,but when waiteress put me my dish I saw that the plate has finger marks and I asked that she take me new one,replace meal.After I had new dish and I was very satisfade myself that not agree for less.

I had a bad experience with one cafe. I came with my sister and we ordered coffee, green tea and some desserts. Staff was not friendly and looked to us annoyed. When drinks arrived my sister try a green tea and it was so bad. It taste like a cheapest green tea in the world in my opinion. But price was too expensive for one cup of regular green tea. Coffe and desserts also was not very tasty. Staff saw we are not satisfied with food and they was just didnt care. I was shoked about it because its very popular mains cafe in my city. I leave a negative respond in google maps, cause i never had such a bad expirience

The last week I tried a cute coffee shop near my house. I think is my favorite place to get a coffee and peace time. First, the place was very nice with fall decorations. Second, the service was kind and fast, they explained me so clear somethings about the menu. Also, the food arrived really fast and the Chef walked to my table to give my food (I felt so special). Finally when I check the bill, I was in shock because was cheap. It was best bacon Sandwich I have ever eaten!

A good recommendation doesn't become a good meal! I can't say I have had a bad meal in any restaurant but I had a bad experience in a one Michelin Star Restaurant recommended by a good friend. That day, enjoying a walk around where the restaurant were located, my husband and I decided to ask for a reservation that night, but the chef told us it where all fully booked. Well, hours later, when we where going home, we saw the restaurant almost empty and we came in to ask why he told us they were all booked. The chef, invited us very annoyingly to leave the restaurant without any explanation. Next day in restaurant's web we leave a review saying what happend. The chef answered us in the same arrogant attitude, without any acceptable explanation.

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How to Write a Food Review

Last Updated: August 28, 2023 Fact Checked

This article was co-authored by Wayne Dang . Wayne Dang is a Fast Food Expert & Video Creator specializing in sharing restaurant and fast food reviews. Wayne has a follower base of over 90,000 YouTube subscribers and his videos have over 21 million views. He also has over 1.2 million followers on Tiktok. Wayne is known for his high energy and entertaining content. Some of his most popular content includes secret menu reviews and trying special items at restaurants. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 865,351 times.

The job of a food reviewer is to accurately convey the taste, texture, smell, and presentation of a restaurant's food. You not only comment on the food but also on the atmosphere, staff knowledge and attentiveness, the speed of service, the general impression of the restaurant or cafe. A great food review puts the reader at your table with you, allowing them to decide whether or not they want to visit the restaurant when they're done reading.

Writing Your Review

• Start by reading the restaurant's website. Look up the owner and executive chef to get an idea of their training, style, and past ventures.

• Promise a story or surprise, such as "it may have taken a while to get to my mouth, but I've found the best paella on the planet." Make sure, however, that you deliver on the promise later!
• Give an interesting, tangential fact, like "Chef Zurlo only started cooking 2 years ago, yet she's quickly risen through the ranks to operate Oakland's best new bagel shop."
• Describe a particularly captivating or compelling part of the ambiance, good or bad, like a great view or a funny smell from the kitchen.

• Presentation: How'd the dish look when it arrived, and how did it make you feel? Excited? Hungry? Like royalty? Like you were in your family's kitchen again?
• Taste: The big, obvious one, but that is only because it is so important. Use descriptive language, metaphor, and simile to put your reader in your shoes, or mouth. Name spices or flavors when you can.
• Texture: This usually includes cooking process as well. Did it melt in your mouth? Was it still hot when it arrived? Was it juicy and tender or tough and brittle? Were their multiple textures (such as something soft with a crunchy crust), and did they work well together?

• This includes the atmosphere, the surface, and the location. The more specific details, the better. Try for one good detail about every interaction/part of the restaurant.

• What kind of atmosphere are they going for here? Do they pull it off?
• How do your preferences match the restaurants? If you hate seafood, but that is the restaurant's specialty, you may want to tone down the negative reviews of the salmon or tell your readers that you aren't generally a fan of fish.

• "While my servers were incredibly kind and accommodating, it doesn't change the fact that the food was a bit cold when it came out."
• "Head chef Mathew Tucci has designed an amazing menu, and it's a shame that he only has 10 tables to serve to in his small little restaurant."

• If there is little of merit in the restaurant and you firmly believe is should be avoided, feel free to write a negative review. However, you should usually try a restaurant a second time, making sure that you didn't try out a fluke of a dish, before attacking it.

Getting The Right Details

• If you are an established reviewer you should make reservations under a different name.
• You should still bring a notebook or small recorder with you to take notes, though you can also take them on your phone. To write a great review, you should be taking notes.

• Do the decorations create an appealing ambiance?
• How are people enjoying their meals? At large, talkative tables or many small, intimate dates?

• As a food reviewer, you need to try everything you can to get a good idea of the restaurant.
• What you order is, of course, a matter of personal preference. However, asking the servers for recommendations is a great way to see what the kitchen and staff are proudest off. Most servers have tasted everything on the menu with the chef's guidance, so they should be able to help you order and determine what you're eating.

Eating Like a Food Critic

• If you are at a restaurant that allows it, try and snap a quick picture with your phone. This will make it much easier to write about the appearance later.

• Make sure you eat the dish the way it was intended first-- don't pick out any ingredients or try things separately until later.

• Writing down specific details now about why you liked/disliked a dish will make your writing much, much easier later.

• Texture. How does the food feel in your mouth? Again, be specific, as there is a variety of textures, all of which can be good or bad.
• Spices: Are the spices consistent throughout the meal? Can you tell what some of the spices are?
• Complexity: A hard one to describe, complexity is a measure of the variety of flavors in a food. A good cook doesn't just go for "lemon-flavored" or "garlic & pepper," they go for a nuanced, unique taste to their food. Do the individual parts of the dish come together to make something new or better than the sum of their parts?

• Be sure to write down the exact name of each dish for later reference. Your reader will want to know what to order or avoid.

Sample Reviews

Expert Q&A

• Be open minded with every food you sample. Thanks Helpful 0 Not Helpful 0
• Avoid superlatives like "the very best" or "the absolute worst," as they kill your credibility and don't actually give the reader that much information. Best and worst are subjective, and you want to give your reader facts. Thanks Helpful 0 Not Helpful 0

• Telling a restaurant that you are reviewing them can lead to free food or drinks, but it also leads to a false representation of the restaurant's quality and is not recommended. Thanks Helpful 6 Not Helpful 0

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Thanks for reading our article! If you’d like to learn more about writing as a career, check out our in-depth interview with Wayne Dang .

• ↑ https://grammar.yourdictionary.com/grammar/writing/how-to-write-a-hook.html
• ↑ https://k12.thoughtfullearning.com/minilesson/elaborating-food-review
• ↑ https://www.grammarly.com/blog/how-to-write-a-restaurant-review/
• ↑ https://www.eater.com/2019/1/28/18196389/how-to-write-restaurant-review-yelp-google-foursquare-tripadvisor
• ↑ https://www.nytimes.com/2019/11/06/learning/using-sensory-images-restaurant-reviews.html

About This Article

To write a food review, start by choosing 3-5 dishes that you sampled to focus on. Then, describe the impression those dishes made on you, good or bad, including specific details and reasons. For each dish, try to write about the presentation, the taste, and the texture of the food. In addition to describing the food, include interesting details about the atmosphere of the restaurant and the overall ambiance. To learn how to eat food like a food critic, scroll down! Did this summary help you? Yes No

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Vera is a Senior Content Writer at a Singaporean lifestyle publication, ConfirmGood where she covers stories on all things food, lifestyle, and perspectives.

Throughout my career as a content writer at various lifestyle publications in Singapore , many a time have I been tasked to write a review for a restaurant .

A review of a restaurant is incredibly important to the business. Given that 94% of diners refer to reviews before making a decision to eat somewhere, the power reviews have to sway the consumer’s decision is immense.

Having been in this profession for a while now, I can safely say that I’ve seen my fair share of good and bad examples of restaurant reviews. And boy, do I have something to say!

But before I go into the details, let’s start with the basics. How should you structure your restaurant review article?

Restaurant review format

1) lay the table.

Just as how you’d set up the table in preparation for every meal, you need to set up your article in preparation for your readers’ eyes.

Provide some background information about the restaurant, its owner(s), and what it specializes in. Check out the opening paragraph of our Carne Burgers Singapore Review : 

The reader is immediately hit with some key facts that establishes the restaurant as a reputable business. If a sustainability-focused restaurant run by a Michelin star chef doesn’t entice you, I don’t know what does.

A well-written introduction is essential as a hook to capture your reader’s attention right from the being and keep them engaged til the end of your review.

2) Start serving your mains

Now that you’ve invited your readers to the table, it’s time to show them what the restaurant has to offer.

A majority of the body of your restaurant review should showcase the best dishes the establishment has to offer. Check out what we showcased in our Seoul Garden a la carte menu review .

As a buffet restaurant, Seoul Garden has a wide selection of cooked and uncooked food items on its menu. But we only featured the most popular and best-looking items. And these are the Wagyu Picanha and Salmon slices.

You should always feature the best items that the owner wants to feature and take good pictures of them ot feature in your restaurant review. The first impression always counts 👀

Some things that should be in in this part of your review include what the dishes are, why you ordered them, and what makes them great. Describe the sight , smell , flavours , and texture of the dishes you’re reviewing. You’ll be surprised by how effective these descriptive paragraphs can be in selling the restaurant.

Quick tip 💡 Prepare an arsenal of words you can use to describe food so you can easily pull them out to use in your article.

3) Wrapping things up

End off by summarizing why you enjoyed (or did not enjoy) the food. I’d strongly recommend adding some quirky final thoughts to leave your readers with a cute aftertaste. 

You can look at what I wrote for my review on Restaurant Salt.

Tips on writing great restaurant reviews

1) learn from the best restaurant review sites.

As with learning any new skill, look at what others have already done. 

A great source of restaurant reviews are lifestyle publications. They are generally divided into different sections like travel, finance, and food. ConfirmGood’s food blog showcases some of the best places to it in Singapore.

Check out the various articles we’ve put out to learn how to write great restaurant reviews. Learn the vocabulary, structure, and writing style.

2) Look at Tripadvisor and Google restaurant reviews

This one may come as a surprise to some of you. Why would you want to refer to reviews left behind by random people? After all, these aren’t professional food writers . What’s there to learn from?

If you take a look at the list of reviews you see on such sites, you’ll notice that some of these reviews are exceptionally well written. You can pick up pretty useful vocabulary from them. I guess some people really take writing reviews on Google really seriously 🤣

Another reason why you should look at restaurant reviews is because you get to learn about what is important to a customer. Perhaps being led to the table properly is important to some. To others, it’s really just the quality of the food. See what pops up most often and take note of it.

If a restaurant hires you to write a review about them, you should include these factors in your article when promoting the business.

3) Take the best photos

Taking great pictures of the food you are reviewing is absolutely necessary. Words alone cannot do the job of convincing your readers to eat at a particular restaurant. 

Humans are visual creatures and well-taken shots of the restaurants’ best dishes can help sway your readers’ decision.

4) STOP USING “DELICIOUS”, “GREAT”, “GOOD”

Expand your food vocabulary.

If you want to write great restaurant reviews, you can’t describe that flaky pastry that oozes creamy custard fulling as delicious.

You aren’t doing the melt-in-your-mouth tender steak any justice by calling it amazing.

So just stop ❌

Again, refer to the article I listed above for some good examples of words and phrases you can use to describe food.

5) Include the restaurant’s story

A restaurant is more than its menu.

It’s also about its history, its owners’ histories, culture, and even purpose.

Establishing the restaurant’s story in the introduction of your review can help pique your readers’ interest in the place.

6) Pay attention to cultural nuances

To add to my previous point, you should always be mindful when writing about food.

Do not refer to dishes as ‘ethnic’, ‘exotic’, or worse, ‘oriental’.

Food carries with them the long history of struggle and achievements of the culture which they are from. You need to be respectful of that.

7) It’s ok to not like the food

You don’t have to lie when writing restaurant reviews.

This may even cause the restaurant to receive harsher negative reviews as they were overhyped by your article. So don’t be afraid to be honest about how you find their food. Just don’t trash them unnecessarily. 

You’re all set to start writing an awesome restaurant review !

Those are my top 7 restaurant review writing tips. I hope you’ve found them useful. Becoming a food writer is not going to be easy. But this article is a great start for you!

To get more writing tips to help improve your writing, check out Writing Wildly’s amazing writing blog !

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How to write an awesome & engaging blog post for a business, top 21 finance & investment blogs in singapore, 10 reasons why content writing is important for business & marketing.

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How to Write a Restaurant Review Essay

You’ve probably been to a restaurant, whether it was for dinner with family or friends or just because you were craving some delicious food. But have you ever stopped to think about what makes a great restaurant?

There are so many different things that can make or break your experience at a restaurant. It could be the ambiance, the food taste, or even how quickly it arrived at your table. And sometimes, you cannot know all these unless you read a restaurant review.

But even if you do not know how to write one, this article covers all you need to know about writing a restaurant review. Further, you will learn what makes a restaurant review stand out, be valuable, and score a high grade if asked to write one by your professor.

Generally, a restaurant review essay consists of three major parts; the introduction, body, and conclusion. Each section can be one or more paragraphs and has a distinctive role and information. Let’s see how these three parts play out and make the entire essay.

Major parts of a restaurant review essay

The introduction.

This is the first part of the review essay and gives a brief background on the spot. The information includes the name of the restaurant, location, and contact details in case you need to make reservations or get more information about the place before visiting it.

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Ideally, this is one paragraph, although sometimes it may be longer. However, aim for a concise section because it is a pacesetter to the review.

The body section is where you talk about what makes this place unique. You can start with an overview of the food served here by describing each item on their menu, followed by its price range.

Further, you can mention how good their service is compared to other restaurants in the city or state. You can also mention some interesting facts about this establishment, like whether they have won any awards from local authorities or not.

The Conclusion

The conclusion is the last part and sums up the entire review. It is also the section you restate your opinion and verdict about the joint.

How to Write an Effective Review

Even if it is your first time writing, or you have not perfected your art, these tips will help you to write an effective restaurant review essay

Choose a Restaurant

It is common knowledge the first step in writing an effective restaurant review essay is choosing a restaurant. However, your choice should be meticulous so that you do not find yourself lacking material to write about.

Ideally, you should choose one that has been around for some time, has received good reviews from others, or has received several awards from local newspapers or magazines. Further, look for an establishment offering different cuisines such as Chinese or Mexican. This way, you won’t be limited by only having one type of food to write on.

To find a restaurant, you can research the restaurant by visiting it, checking its website, or asking your friends if they have ever been there. You can also read online reviews from other customers who have visited this place. In addition, make sure that you check out each review carefully before deciding whether or not they are credible enough for you to use in your paper.

Start with a Draft

Now that you’ve chosen a restaurant, it’s time to write your review. You may be tempted to jump straight into it, but before writing anything down, take a few minutes to think about what you want to say.

What did you like and dislike about the food? How was their service? Did they have a great ambiance? Was it expensive or cheap? Write down these thoughts to be fresh in mind when writing your final draft.

If you’re unsure how many stars out of five this place deserves, just guess for now. Later, you can go over each section individually and decide exactly how many stars each rating should be worth.

Give background information about the restaurant

Spot reviews must have crucial details which help readers know where to find the place and what to expect.

Thus when writing a restaurant review, you’ll want to give your readers some background information about the restaurant. This includes;

• The name of the restaurant
• The location of the restaurant
• What kind of food do they serve (e.g., Asian fusion)
• How long they’ve been open and how popular they are

Clearly state your stand and view about the restaurant

If you have had a personal experience with the restaurant, it is recommended to express your viewpoint. But even if you have not, state it but be objective and professional by quoting other credible reviews.

To be perfect in this area, follow the following tips.

• Be honest with your review.
• Be fair with your review.
• Be specific about what you liked and disliked.

Avoid Using the “I” Pronoun Constantly

Despite a review being about your experience, excessive use of “I” makes it appear subjective. This is because when writing a restaurant review essay, the goal is to focus on the restaurant itself, not necessarily your personal experience with it.

However, you can include brief comments on your personal feelings, but they should be limited and used only when relevant and helpful to the reader. Your primary focus should be on describing what happened at the restaurant and how it affected you rather than focusing on yourself as an individual.

Include pros and cons

Your review must be objective and not subjective, which is achieved if you give both sides of the story. If you don’t like something about the restaurant, don’t be afraid to say But if there are some things that are great about the restaurant, make sure you mention them too.

Furthermore, ensure your paragraphs are well-structured and easy for readers to understand. For example, if there are three reasons why people should visit this restaurant, explain them one by one instead of all at once.

This separation helps readers understand each reason clearly without confusion or distraction from other points made in the paragraph before or after.

Restate your Stance in the Conclusion

The final paragraph of a restaurant review essay should restate your opinion and provide readers with a summary of the strengths and weaknesses you have identified. The last sentence of this paragraph should clearly state whether or not you would recommend this restaurant to friends and family.

Further, restating your stance is helpful because it helps you to reinforce your point. The reader will likely be able to recall what you have said in the beginning and then apply it to what you have said later on in this paragraph.

We hope this article has given you a better understanding of how to write a restaurant review essay. Remember that it’s always important to have an open mind when reviewing any business to give accurate information about your experience.

However, remember you can always revise your essay after you have completed it to add any other information or opinions that may have come up since you wrote the first draft. That way, by turning in your paper, your essay will read as though a restaurant connoisseur and chief critic wrote it.

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Jonathan Gold, the Pulitzer Prize-winning restaurant critic known for his way with words , multifaceted mind, and dogged dedication to Los Angeles — the city he loved and lived in — died on Saturday at 57 . He was a husband, father, and critic at the Los Angeles Times ; many, especially fellow writers and those in the food world, are still bereaving.

His longtime colleague and friend, the writer and former critic Ruth Reichl, wrote to Eater that she “can’t sleep” and is “devastated” by the loss. “He really got that food was a gateway into the people, and that food could really define a community . He was really writing about the people more than the food,” she told the New York Times critic Pete Wells.

Writers and editors from across the country were touched by Gold’s empathetic, excitable reviews, all of which contained references that reached far beyond food: British punk, Beyoncé, immigration, the Dodgers, jazz standards, Kobe Bryant, the sculpture artist Charles Ray, and “ your late Uncle Morris ” all had a shot of popping up in one of his pieces. Here now, writers share their favorite passages from Gold’s oeuvre.

Francis Lam, writer, editor, host of The Splendid Table

When I think of Jonathan purely as a writer, as someone who sees something about the human experience and articulates it in the most perfect way, I always think of this passage about eating live shrimp :

I have consumed thousands of animals in my lifetime: seen lambs butchered, snipped the faces off innumerable soft-shell crabs, killed and gutted my share of fish. I had, I thought, come to terms with the element of predation inherent in eating meat — and I am thankful to the beasts that have nourished me. But this was the first time I had ever come up against one of the most basic of nature’s postulates: You live; your prey dies. In order to eat, you must first rip into living flesh . . . not by proxy, not from a distance, not with a gun or knife, but intimately, with your teeth.

I thought about the Hindu cabby who had driven me back into town from a Singapore seafood restaurant years ago, lecturing me the entire way on the spirituality inherent in a single prawn, and I thought about my vegan friends who refuse to eat anything that once had a face.

I bit into the animal, devouring all of its sweetness in one mouthful, and I felt the rush of life pass from its body into mine, the sudden relaxation of its feelers, the blankness I swear I could see overtaking its eyes. It was weird and primal and breathtakingly good, and I don’t want to do it again.

A great writer sees things and makes us see ourselves differently because of them. This was one moment, of thousands, where Jonathan made us understand ourselves more clearly.

So I was always in awe of him for that, and that was even before I understood what his real project was: not just to make us understand ourselves more clearly, but to make us understand each other more clearly, to bring humanity closer together. God, I’ll miss him.

Gustavo Arellano, writer, columnist, author

My favorite Mr. Gold review of all time was, of all things, a Tex-Mex spot: Arturo’s Puffy Tacos in Whittier :

My friend Julie is one of those kitchen samurai you sometimes hear about, a woman who spends her year flitting from hotel room to hotel room, imposing her will on corporate-owned restaurants in every corner of the world. The nature of the job can be brutal — she is required to instruct experienced Chinese chefs on the finer points of dumpling construction, French chefs on pâté, and sushi masters on the proper way to make a spicy tuna roll. She can go weeks without leaving the megahotel at which she is currently employed, existing on staff meals and postmidnight bar snacks. When she daydreams, as she did over a platter of spicy bo ssam at Kobawoo the other day, it is often about the local Mexican food she grew up eating on the rough west side of San Antonio, Texas...

Los Angeles, oddly enough, shares in the history of the signature San Antonio delicacy. Its own puffy-taco emporium, Arturo’s Puffy Taco out in Whittier, was founded by the brother of the famous Henry not long after the San Antonio restaurant first opened its doors. (The proprietor of Ray’s Drive Inn, where the puffy taco may well have been born, was father to both Arturo and Henry.) The customers seem to be mostly expatriate Texans, packed into the tiny adjunct dining room under the signed photographs of Tejanomusicians and basketball referees, putting away mounds of food that tower over the red-sauce-encrusted tables.

Gold becomes a convert, compares picadillo to terrine, and the review ends with him wondering why he had never heard of Arturo’s in his many years of criticism. Then comes the reveal: His wife, LA Times arts editor Laurie Ochoa, tells him she used to get them all the time growing up, and wondered why she had never told him about it.

”Twenty-five wasted years,” was Gold’s concluding line. History, food, love, and Gold undercutting his own status as LA’s food god. God, I miss him already.

Jeff Gordinier, food & drinks editor, Esquire

From 1993’s “Pie’s the Limit” in the LA Times : As with all good hamburgers, a Pie ‘n Burger burger is about texture, the crunchy sheaf of lettuce, the charred surface of the meat, the outer rim of the bun crisped to almost the consistency of toast. When compressed by the act of eating, the hamburger leaks thick, pink dressing that is somewhat more tart than it may look. Soft, grilled onions, available upon request — please do — add both a certain squishiness and a caramelly sweetness. The slice of American cheese, if you have ordered a cheeseburger, does not melt into the patty, but stands glossily aloof from it, as if it were mocking the richness of the sandwich rather than adding to the general effect. The burgers here come jacketed in white paper and are compact enough to generally remain intact through three-quarters of their life — it’s kind of a genteel thing, a Pie ‘n Burger burger, a Pasadena thing.

Isn’t that perfect? I grew up on the border of San Marino and Pasadena, a few blocks away from Pie ‘ n Burger, and used to ride my bike there as a kid. What was always interesting — and moving — about Jonathan Gold’s reviews for people who lived in Southern California was that jolt of recognition. Hey, whoa, the gentle sage of LA food came to eat at our local place — and he expressed love for what we love! He got it! It gave you a sense of community pride.

A crucial thing to remember about Gold is that when his writing began to appear in Los Angeles, there was no internet. For years, a lot of hungry folks in Southern California heard about great Oaxacan and Thai and Sichuan spots the same way you might hear about great new bands: via word of mouth. Then J. Gold showed up on the scene and, as Ruth Reichl has pointed out, it felt as though all these vibrant neighborhoods started being introduced to each other through his work. Oh, there’s excellent Armenian food right up the hill? Oh, there’s a world of deliciousness a few minutes away, in Monterey Park? His writing probably helped foster millions of meetings and conversations that otherwise might never have happened. Now you can use Google to chart your culinary path around a city like Los Angeles, but in the 1980s (and afterwards) J. Gold was our Google — only a lot more persuasive and a lot more poetic.

Julia Kramer, deputy editor, Bon Appetit

When I was a student at Pomona College, I read Gold religiously. I still remember the night my boyfriend and I drove to Glendora for doughnuts at Donut Man after reading this piece :

Have you ever seen a strawberry doughnut from the Donut Man? It is an iceberg of a doughnut, a flattened demisphere big enough to use as a Pilates cushion, split in two and filled to order with what must be an entire basket of fresh strawberries, and only in season. The fruit is moistened with a translucent gel that lubricates even the occasional white-shouldered berry with a mantle of slippery sweetness, oozing from the sides, turning the bottom of the pasteboard box into a sugary miasma in the unlikely event that the doughnuts actually make it home. The tawny pastry itself is only lightly sweetened, dense and slightly crunchy at the outside, like most good doughnuts, with a vaguely oily nuttiness and an almost substantial chew. It is the only doughnut I have ever seen that is routinely served with a plastic knife and fork. It is worth every penny of the $2.50 it costs.

John Birdsall, writer, author

I used to have a printout of this 2004 column pinned to the wall above my desk. I styled at least two early pieces I wrote on this.

A single passage is hard, since it’s a piece where the thoughts wrap so tightly around each other it’s like pulling a single twig from a nest, but here, after Robert Sietsema, drunk on the Basque brain shredder Amer Picon , makes a shameful comment to a bartender in East Bakersfield who reads the both of them:

She sneered at the lameness of Sietsema’s come-on, a world-class sneer, a sneer that would have served her well behind any bar in Silver Lake or on the Lower East Side, and the two of us were as smitten as any two drunk, married guys could ever be at 3 in the afternoon.

“You two are from out of town,” she said delicately. “Tourists.” She flicked the hair out of her eyes.

“You brought a wrapped loaf in with you, so I know you’ve already been to the Pyrenees Bakery. You probably stopped in at Luigi’s — for what? A plate of beans? Spaghetti with sauce? — but you had your main lunch at one of the Basque restaurants. My guess is Wool Grower’s, because you two are too pathetic to have gotten up in time for noon lunch at one of the better places. You have a bagful of Dewar’s peanut chews in the car. After this, you’re going over to the Alley Cat, because the place is for losers, because you think the neon and the Hirschfeld mural are ‘cool.’ Tonight for dinner, you’re going to . . . not here, because otherwise you wouldn’t be here now . . . to the Noriega. Definitely the Noriega. And I don’t blame you for going there: Tuesday is prime-rib night.”

On her way back to the regulars, she turned in our direction, pulled up her blouse, and flashed us. It was a friendly gesture, and we appreciated it. Even if she’d had us mostly dead to rights.

What was astonishing then, as now, is that this was Gold’s restaurant review column. He breaks every convention of the form still manages to pack a mention of, what, 12 dishes in here? He drops them like wasabi peas along the surface of a bar: distracted by the spectacle of his drunken picaresque, you eat each one up without noticing, and when they’re gone you wish you had just a few more to nibble on. Gold puts himself at the center of a low-life binge where even the simplest food — peanut candy, for fuck’s sake! — suggests that rapture exists everywhere and is possible anywhere.

Pete Wells, restaurant critic, the New York Times

Like everybody who’s written about Jonathan Gold over the past few days, I’ve struggled to convey the sheer breadth of his work. Yes, he was unmatched at finding cuisines that were brand new to Los Angeles. In the 1980s, before the Census Bureau had registered the influx of Salvadorans, he already knew who made the best pupusas. But he also wrote about cheffed-up creations. His take on the Peruvian-Japanese fusions cuisine of Nobu Matsuhisa is still the definitive one.

And some of my favorite writing of his doesn’t have much to do with cuisine at all. His tastes in low-end dining were no more snobbish than they were in rarefied dining rooms where everybody pays with a Platinum card. He was drawn to places that were sui generis , where you could spend a few hours in a world that didn’t exist anywhere else, and sometimes that meant late nights in weird spots where the food was beside the point.

For example, this passage on a Polynesian extravaganza in Rosemead called Bahooka, which outlasted many classic paper-umbrella venues from the Trader Vic’s era but closed in the early years of the genre’s revival. You can find Bahooka in Gold’s classic 2000 guidebook, Counter Intelligence , assuming you can locate a copy of the book, which is out of print. Bahooka is listed in the index under “Tiki-American”:

Bahooka’s is the kind of place you’d expect to find near a scruffy tropical seaport—all rusted nautical gear, stolen street signs, and scarred dark wood. Lit like a navy-base bar and with more bobbing tropical fish than you’d find in a Jacques Cousteau special. Lifeboats hang out back — after the bar closes on a weekend night, you’ll always find a giggling kid or two waving from inside of one. There are fish in the foyer, fish tanks surrounding three sides of each booth, and fish swimming inside the glass-topped bar, but not much fish on the menu, unless you count some cod that seems to have sum all the way from Iceland through a sea of old oil. Fish puffs go with a Monsoon or a Jet Pilot or a Flaming Honey Bowl better than you might think, though the leaden deep-fried balls of food aren’t anything you’d want to look at by the light of day. There is no rumaki. Sorry.

When the steel-guitar lowings on the P.A. start to sound good, it’s time for a Shark’s Tooth or a Cobra’s Strike. Halfway into one of those, a sticky order of Exotic Ribs may seem like just the thing, because the ribs are moist, soak up a lot of alcohol, and come with fries, sweet baked hams, or cobbettes. The cobbettes, definitely the cobbettes. You can also get teriyaki chicken breast, ham with sweet-and-sour sauce, roast beef, or fried golf balls or shrimp, but you won’t. What will happen is that your date will suck up the last of his or her Jolly Roger Bowl and carve your initials in the booth. Don’t worry, it’s happened before.

Helen Rosner, food corespondent, the New Yorker

From 2006’s “Bring the Funk,” published in LA Weekly : There is a rhythm to an izakaya meal that is unlike any other. Glasses of cold sake and big bottles of beer appear at regular intervals, then bits of raw fish and grilled meat and savory custard are served individually or all at once. It’s a waltz-time snack-sip-chat, snack-sip-chat dynamic that can go on for the length of a Mahler symphony... animal-vegetable-mineral, warm-hot-cold, sweet-salt-funk... until, before you know it, the restaurant is empty, the lights have been turned high, and the waitress is suggesting that you might want to start finding your way home. It is cruel, the end of the evening at an izakaya.

Gold was never cynical, always precise, but a precision that had a wildness in it. I love this passage — from one of the LA Weekly reviews the Pulitzer committee cited for his 2007 award — because of how beautifully he ties together food and feeling. It’s never just what’s on the plate: it’s the patterns, the ebb and flow, learning and teaching, the wide emotional arc of being a person at a table in the fortunate position of being fed.

Gabriella Gershenson, writer, recipe editor for the forthcoming The 100 Most Jewish Foods

The first time I read Jonathan Gold’s work, it was an epiphany. At the time, I wasn’t a writer, I was a reader. As a reader, I never really paid attention to who was doing the writing, just to what was on the page. It was information to be consumed and I took for granted that it was just there. All of that changed one day when I was reading a restaurant review in Gourmet magazine, and the prose was so vivid, I wanted to know who had written it. It was Jonathan Gold. He introduced a paradigm shift that changed everything for me. I suddenly cared as much about who was telling the story, and how they were telling it, as I did about the story itself.

I wish I could remember what the review was on, or what the quote was… something about a chef’s artistry on the plate. Gold’s passing last weekend led me to a fruitless search in the hobbled Gourmet magazine online archive to find that passage. While I was not successful, I did fall down a rabbit hole of other stories Jonathan Gold had written for the magazine. He was poetic: “Hotel rooms are empty spaces yearning to be filled — with work, with sighing, with sex; cool, perfect voids screaming for completion,” he wrote in an appreciation of Hilton hotels . He was funny: ”I waved toward the canapé, telling him that I had always considered truffle oil to be the Heinz ketchup of the overbred,” he wrote about an encounter with Gordon Ramsay. He was deep: In a story on Hawaiian cooking , he wrote that ”a proper luau, like a proper bouillabaisse or a proper paella, is an ultimate expression of community through food.” It seems fitting that the sentence that struck me so many years ago has become apocryphal. What’s most important in the end aren’t the words themselves, but the fact that they, and the person who wrote them, changed the way I see the world.

Brett Martin, correspondent, GQ

From 2009’s “Snook Attack: La Chente,” published in LA Weekly : Have you ever encountered pescado Zarandeado? Because it is as intimidating as an entrée can get, a vast, smoking creature split open at the backbone and flopped open into a sort of skeleton-punctuated mirror image of itself, wisps of steam rising around the onions and lemon slices with which it is strewn, served on the kind of plastic tray you may remember from your high school cafeteria, which is probably the only vessel broad enough to handle the fish. As served at Mariscos La Chente, a Westside restaurant specializing in the seafood dishes of Sinaloa and Nayarit, it is so menacing that you scarcely know whether to eat it or beat it to death with a stick.

A Gold review was the ultimate MacGuffin — a pretense for heading out in a direction you would never have gone on your own, except that the prize at the end wasn’t an illusion. It was a fish.

This, the lede of an LA Weekly review of Mariscos La Chente, a Mexican seafood restaurant on Centinela Avenue, was “Snook Attack” and was one of several pieces Gold wrote over the years tracing LA’s cultish obsession with pescado zarandeado.

There are two lessons here: One is about the maintenance of enthusiasm, a harder thing than you might imagine, but something with which Gold never seemed to struggle, at least not on the page. The other is about truth: Gold’s writing may have been pyrotechnic, but it wasn’t Gonzo. You got to the restaurant and, by god, you wondered whether you should beat that fish with a stick. He needed neither hyperbole nor fabulism because, he proved again and again, as long as you were willing to go out that front door with open eyes and hungry belly, the world was more than enough.

Kat Kinsman, senior food & drinks editor, Extra Crispy, author Hi, Anxiety

From “Alone at Last,” published in Gourmet in 2000 : One small confession: I think the New York Hilton may be my favorite hotel. Because the New York Hilton understands me and people like me: I am a man who enjoys creature comforts in moderation, but most of all, I like to be left alone. In the Hilton — and in the many hotels like it throughout the world — I feel like a citizen. The Hilton fits like a good blue suit off the rack. And in the Hilton I always feel as if I am somebody else, somebody whose company thinks my time is important enough to put me up in a $225 hotel room in midtown Manhattan, somebody who owns a good-quality raincoat from Brooks Brothers or another fine American firm, somebody whose boss probably won’t object too much to the $125 ($125!) steak dinner for one at Maloney & Porcelli, which one of those airline magazines called “One of the Great Steak Houses of the World”... somebody who just might need a bacon cheeseburger at a quarter to three in the morning. … At the Hilton, I am neither seen nor judged and there are no clipboards. But my room is equipped with Telephone with Dataport, Thermostat (adjustable), Clock Radio, Hair Dryer, Iron, Ironing Board, and Work Desk with Lamp. The Scald-Proof Shower/Tub has water pressure enough to knock me back a step when I turn it on, and it never, never runs cold. There is J&B in the minibar and ice just down the hall and a piano bar downstairs if I am in the mood for mild entertainment. Everything is perfectly, impeccably clean, as if I were the first man in the world. And it is enough.

It’s not often than Jonathan Gold graced the East Coast with his presence or his prose, so I sop it up greedily. He also tended to truck in the extraordinary — the dish worth driving hours from your home and comfort zone to experience. It’s jarring and glorious to see him, in this piece from the May 2000 issue of Gourmet , embrace the deliberate anonymity and smooth-edged blandness of a corporate hotel because it seems almost taboo for a man of his drive and appetites to celebrate such a thing. Gold reveled in shared humanity, evidenced often by the “you” present throughout his writing, and it’s somehow tremendously freeing to know that even he needed a break from it all on occasion.

Paolo Lucchesi, food and wine editor, San Francisco Chronicle

Oddly sad about Nate Dogg. His smooth yet vicious crooning was as vital to the early '90s as Biggie's lisp or Cobain's howl. — jonathan gold (@thejgold) March 16, 2011

Gold tweeted this on March 15, 2011, on the occasion of Nate Dogg’s death. For a reason that I never quite thought too much about, I have never forgotten that tweet — the images and sounds of those three musicians in perfect juxtaposition. There’s a Hemingway-esque clarity and ease in each of those 23 words, but now that we’re reflecting on the countless things that made Gold so special, I think these 23 words say an awful lot about his greatness as a critic.

First, there’s the choice of inclusion: In expressing the essence of early ’90s music, alongside the two titans (Biggie and Cobain), he rightly celebrates Nate Dogg, the lesser known guy who sank in the background, singing hooks, a guy who was ubiquitous but not traditionally A-list. Yet Gold elevates him, taking a critical long view and declaring him every bit as essential as better-known headliners. And there’s the descriptors themselves: Vicious crooning, a lisp, a howl. Those utterly simple, evocative and unexpected details, in their absolute specificity, are haunting. Vicious crooning. Most of us writers would settle for the easier cliches — Biggie’s lyricism or flow, Cobain’s pain, his moans — and never know the power of going deeper to find the detail that captures something so precisely — and easily.

Alison Roman, contributing writer and editor, author of Dining In

From “Mr. Baguette Takes on Mr. Lee,” published in 2004 in LA Weekly : Henry Ford applied the concept of the assembly line to automobile manufacture; August Escoffier to the vast hotel banquet kitchen. The McDonald brothers broke American diner cooking down into a set of simple, easily replicated procedures and transformed the world’s restaurant in dustry in the process. Starbucks formalized espresso drinks. La Brea Bakery proved that it was possible to devote a vast industrial assembly line to the making of slow-rise artisanal bread.

But there has never been a testament to the virtues of standardization quite like the assembly line for Vietnamese banh mi at Lee’s Sandwiches, a small chain of restaurants centered around bright kitchens, clean as an operating chamber, that seem to stretch into infinity. A study in balletic grace, teams of sandwich makers, all in white, slice hot baguettes in half, chop off the pointy ends, then neatly layer meat and condiments that are sized to the skinny bread. Bakers march across the kitchen bearing trays of freshly baked French bread for the sandwich makers. A sign in the front window, perhaps inspired by the display at Krispy Kreme, flashes Hot Baguettes in burning red neon.

This whole review of dueling banh mi spots he wrote in 2004 is the first thing I remember reading and thinking, I’m going to go find these places and I’m going to go eat these things , for no other reason other than I wanted to hang out with the person who had written the article. I figured if I, too, ate these sandwiches, then somehow we’d be considered members of the same imaginary club, and I really, really wanted to be a member of that club. I didn’t even really like sandwiches! That’s how good he was.

He was the best and I trusted him implicitly (still is, still do). I’ve said repeatedly that the only bad thing about New York is that we didn’t have a Jonathan Gold, because how the hell are we supposed to know where to eat?

Brett Anderson, restaurant critic, the Times-Picayune , New Orleans

Soundgarden’s first EP, Screaming Life, may have seemed like just another obscure indie record when it came out in ’87, but in retrospect the first bow-shot of the modern rock era was fired on the first ten seconds of that limited-edition, blue-vinyl Sub Pop masterpiece (in the opening measures of the song “Hunted Down”). Thayil’s riff consisted of bottom-string guitar notes that didn’t bend, exactly, as much as they refused to commit to a single pitch; Matt Cameron’s drumming was spare and sort of thuddy, but also laid-back in a style common to metal drummers of the time but not to underground art bands. The bass lurked subliminally deep, and most of the space above was occupied by the powerful, piercing cry of singer Chris Cornell, who sounded like a goddamn trumpet. It was a record capable of making you forget everything but the overwhelming need to shake your long hair in front of your eyes.

When I began my first weekly restaurant column for the Washington City Paper, in D.C., in January of 1996, one of the many obstacles I struggled to overcome — I had never tried sushi, despised raw tomatoes and couldn’t operate chopsticks — was an ignorance of working food journalists who churned out prose in the knowing, culture-striding, slightly off-the-rails style of the music writers who inspired me to get into newspapers in the first place. Among them was Jonathan Gold, who at the time regularly wrote long features for Rolling Stone and Spin magazine, the premiere U.S. pop music magazines of the day. I’d heard Gold wrote some about restaurants in LA, but it seemed so impossible to me that his food writing could be as thrilling as, say, the Soundgarden profile he wrote for Spin in 1994 . (Follow the link and note that the opening paragraph, set in Australia, name-drops curry stands and Malibu.)

There were no punk brainiacs writing about food back then — or so I assumed before I ultimately found my way to Gold’s Counter Intelligence columns on the LA Weekly ’s website. As it turns out, Gold’s food writing was — well, anyone familiar only with it will recognize his voice in the passage above, forever emblazoned in my memory thanks to the whip-snap of the “goddamn trumpet.” Gold’s food columns regularly coiled around some set of observations, many of which sent me running (in those pre-Google days) to my reference library, only to offer up grin-inducing release, often in the form of an easily relatable revelation, like “the overwhelming need to shake your long hair in front of your eyes.” Jonathan left us way too young, but I’ll forever marvel at how long he sustained such brilliance.

Charlotte Druckman, writer, author

Here are two passages of his music writing, where you can see the brilliance of his prose, but you also get to see his range, how he started, his early driving force — and passion — and that he could NAIL a profile.

The first, an except from his feature on N.W.A. for Spin in 1989 , shows you how much he knew about a specific genre of music, and the second, his profile of Trent Reznor of Nine Inch Nails from Rolling Stone in 1994 , shows him writing about a very different genre and how he zeroes in on a single performer:

Public Enemy is hard. Too Short is hard. Eric B. and Rakim are hard: raw, noisy, uncommercial. Hard beats are what you hear pounding from Oldsmobiles, boomboxes, skateparks and hardly ever from the radio; spare, percussive backing tracks composed with cheap-sounding drum machines and short snatches bitten from old soul singles.

L.L. Cool J used to be hard until he recorded a love song, which no self-respecting rapper will ever let him forget. Run-DMC were hard until they jammed with Aerosmith. KRS-One of Boogie Down Productions, whose first album included an ode to his 9mm repeater pistol, wanted to stay hard so bad that he posed with an Uzi on the cover of his last album — an album whose hit single was “Stop the Violence.” The brutal calculus of hardness forgives lapses in taste, but never in form. “There’s a principle involved,” Ice Cube says. “The Weekly wouldn’t run a picture of a baby getting its head cut off; N.W.A wouldn’t do a pop song.”

Hardness arose as a rap aesthetic at about the same time much of the music became essentially suburban. While artists from Harlem and the Bronx were still producing good-time party jams, middle-class kids from Queens and Long Island began to form the contemporary image of the rapper as an articulate gangster with a chip on his shoulder, a young black man hard by choice. (Every rapper suburban middle-class Def Jam mogul Rick Rubin ever had a hand in producing is hard: Run, L.L., PE, Slick Rick, even the Beastie Boys.) Hard rap, like punk, brought together a self-selected community of kids by becoming an image of what their parents feared most.

To paraphrase the late poet Philip Larkin, hatred is to Nine Inch Nails what daffodils were to Wordsworth.

Reznor is a master of control and a perfectionist to the extent that when the stage lighting did not work out to his satisfaction at the beginning of The Downward Spiral tour, he spent two days reprogramming the system’s computer software. “It was looking like a Genesis concert,” he says. “Somebody had to get the job done.”

In the light of day, maybe yelling at a soundman or discussing marketing strategy with his manager John Malm, Reznor looks pretty robust for a rock & roll guy. He has ruddy Midwestern cheeks and an athletic ease you might associate with the quarterback of a small-college football team. Perhaps surprised by his rude health, strangers meeting Reznor for the first time often describe him as normal. (He is more likely to describe himself as a “computer dweeb.”)

Onstage though, splayed like a St. Sebastian without the torturing arrows, Reznor resembles nothing so much as the Bronze Age man they dug from that glacier in Austria a couple of years ago, give or take a pair of fish-net stockings: rough-edged bowl cut, leather cod-piece thing, garters, tunic and pre-industrial boots. Though the subject of control is as central to Reznor’s collected works as the subject of marijuana is to Snoop Doggy Dogg’s — an early press release for Pretty Hate Machinetook pains to point out “Trent Reznor is Nine Inch Nails” — Reznor appears powerless onstage, buffeted by harsh, glowing fog, martyred to the noise and to the crowd, enraged by a world he does not understand.”

You and me, we could be there, in that audience, right now, 24 years later.

Matt Rodbard, editor Taste, co-author Koreatown: A Cookbook

You find your way into a dark parking lot off Berendo, walk up a wheelchair ramp that seems to lead to a dance studio, and walk through a deserted courtyard, down a hall past a dishwashing station and up a small flight of stairs into DGM (short for Dwight Gol Mok) , a movie director’s fantasy of a smoke-filled Korean student tavern.

This is the start of Gold’s blurb for Best Kimchi Pancake from what many (me, possibly Matt Kang) consider Jonathan’s LA Weekly mangnum opus — a benign-titled Jonathan Gold’s 60 Korean Dishes Every Angeleno Should Know listicle that was actually the deepest dive into one of LA’s most-interesting food culture/sub culture. I used this article (it ran several thousand words) as a roadmap when reporting Koreatown , and was lucky enough to dine with the guy on a couple occasions, his flowing red hair ending up in our plate of sticky pork ribs at Ham Ji Park. I suspect Koreatown was Gold’s favorite food destination. It’s so alive and always changing and just the best in a city of bests. He’d never admit this of course. Rest In Peas!

Tom Sietsema, restaurant critic for the Washington Post

Jonathan was so clearly in love with the city he covered, both old and current Los Angeles. His 2011 shout out to Musso & Frank Grill in the LA Weekly manages the neat trick of telling his audience everything they need to know about the place — why it matters, what to order, its place in history — in just a few lovely sentences. To read them is to be there, with Jonathan sitting across the table from you:

If you walk into Musso expecting to have the same kind of steak you had last week at Morton’s, you probably have the wrong idea. Because before the restaurant became a martini-fueled Hollywood clubhouse, the place where Faulkner blew out his liver and generations of character actors learned to show up on Wednesday for the chicken potpie, the restaurant was practically a showcase for what was then considered California cuisine, a genteel marriage of the local produce, abundant local fisheries and masculinized lunchroom cooking: avocado cocktails smeared with sweet, pink dressing and frigid bowls of chilled consommé; fried smelts and dainty plates of crab Louie; kidneys Turbigo. This is what the cosmopolitan life was like, before Cosmopolitans. Or if you happen to be of a certain bent, you could always try a long, drowsy lunch of Vicodin, jellied consommé and Welsh rarebit, followed by a desert-dry Gibson and a long nap — an experiment in what one friend of mine calls gout-stool cuisine.

Andrew Zimmern, television host, author

Jonathan Gold defined our food world in many ways. He was an explorer, an advocate, a mentor for individuals communities and cultures. He turned phrases and put forth ideas that changed the way the rest of us considered the cultural value of eating. His impact on dining in America is beyond measure. Personally I lost a lighthouse. Gold’s earliest work, before he won the Pulitzer and went on everyone’s radar helped me sharpen my own viewpoints and inspired me to trust my gut, eventually affecting all the work I do today. We swim in food, food is life, and it’s a cultural barometer without peer. One of my favorite quotes is one that parallels my thinking and experience.

I think the point of obsession with food means we’re healthy as a species. When we’re hungry, everything tastes good, hunger is the best spice. When you’re in a area that has few resources, you work incredibly hard to have something. And then you make the something taste good. The greatest food in the world comes from the inventiveness of great privation. What emerges is all the miraculous fermentations and all the strong flavors. You put it together in the right way, it’s delicious. That defines survival, and our human species.

Willy Blackmore, editor at Popula

From 2009’s “Moles La Tia: Beyond the Magnificent Seven,” in LA Weekly : Still, I always end up with the quail in the traditional black mole, so dark that it seems to suck the light out of the airspace around it, spicy as a novela and bitter as tears, a mole whose aftertaste can go on for hours. La Tía’s mole negro appears so glossy and rich that I am always tempted to test its consistency by stabbing an index finger into it, and the resulting stain lingers as long as the empurpled digits of patriotic Iraqi voters. The last time I was as inspired by glossy black, it was part of Charles Ray’s infamous sculpture Ink Box, and it was enshrined in a major museum of art.

I remember reading his review of Moles La Tia for the first time and having a kind of run, don’t walk feeling. There’s a sense of immediacy and almost urgency to the writing — like you (and it’s always you with Gold) simply have to eat this right now. That kind of earnest enthusiasm that came through in his raves always had me making dinner plans.

Jordana Rothman, food editor, Food & Wine

The first of the few times I met Jonathan Gold was in the backyard of Ivan Orkin’s ramen-ya on New York’s Lower East Side. Over the past few days I have been comforted to hear from friends and colleagues with similar stories: Encountering Jonathan Gold could be a stupefying experience, not only because he was a legend but also because, after all of our awkward bumbling, he’d always turn out to be so… gentle. Later, for the Los Angeles Times , he’d write about the evening at Ivan Ramen :

The taste, the crunch, and the purpose of the dish was very much that of a splendidly greasy okonomiyaki, and in fact it was called Lancaster Okonomiyaki on the menu, honoring both the Pennsylvania Amish birthplace of scrapple and the name of the Japanese snack it was meant to evoke. (I admire his restraint in not naming his creation Scraffles, Scrokonomiyaki, or Wapples, although admittedly all of those sound more like exotic skin ailments than they do like food.) It was a good dish.

This of course is many paces from the gorgeous prose and seeker sensibility that earned Gold a Pulitzer, that made him every food writer’s hero (and also, frankly, made the rest of us feel featherweight in comparison.) In his work, Jonathan Gold could rally cry, could daydream, could lob, could pierce. You might tap along while reading, as though it wasn’t a restaurant review but the lyrics to a song, sometimes Cab Calloway sometimes N.W.A.

But I love this one for its simple admiration, the way it shakes the hauteur out of food writing. Only Jonathan Gold could call something a “good dish” and have that be exactly right. Perfectly enough.

Corby Kummer, senior editor, the Atlantic

From 2006’s “Home of the Porno Burrito,” in LA Weekly : I was tipped off to El Atacor #11 by an unsigned e-mail a couple of months ago, a message instructing me to Google the phrase “porno burrito.” I did. A healthy percentage of the results pointed toward the restaurant. The potato taco may be El Atacor’s enduring glory, but its fame in the online world comes mostly from its Super Burrito, a foil-wrapped construction the size and girth of your forearm, which drapes over a paper plate like a giant, oozing sea cucumber or, perhaps more to the point, like an appendage of John Holmes. It is impossible to look at a Super Burrito without marveling at the flaccid, masculine mass of the thing. It is probably even harder to bite into it without laughing.

Jonathan Gold’s voice was like no other food writer: witty, rhythmic, erudite, slightly formal because he liked it that way and it let him make fun of himself. It’s worth subscribing to the Los Angeles Times to get access to more than ten. The Pulitzer Prize page devoted to his award gives a heaping helping of the pieces that won him the first Pulitzer awarded to a food writer, with the bonus of loading ten pieces with one click. A full and wonderful trove of his Counter Intelligence columns for LA Weekly were collected in a book I’m ordering another copy of before they sell out.

Joshua Gee, editor of Snack Cart

It’s cliched to say that a writer changed my life. But Gold wrote a specific essay that changed the actual course of my life. In early 2012, I had just gotten out of a bad relationship, and left an apartment we shared in Boston. Friends in both New York and Los Angeles were lobbying me to move to their respective cities. A member of the LA contingent sent me Gold’s essay on the anniversary of the LA riots . It blew my mind:

It’s one thing to decide whether you feel like burgers or pizza for dinner; another to choose between bangus, empek-empek, or brains masala. It was hard to tell whether the most exotic of the restaurants was the place that advertised “Fil-Italian cuisine — stranger than fiction!” or the hot-dog stand specializing in a kind of red-hot previously unobtainable outside of Rochester, N.Y.

Before the riots, Los Angeles had been notorious in some circles as a kind of multicultural nightmare, a fever-swamp of global capitalism on a path to becoming the city portrayed in “Blade Runner.” An entire school of urbanism, sometimes called the “L.A. School,” had emerged to study our sunny dystopia.

But change in Los Angeles is often easier to track by looking at its restaurants rather than its boardrooms, and from the business end of a pair of chopsticks, extreme diversity didn’t look so bad. Sometimes equality, democracy and tolerance are virtues you fight for on distant battlefields, and sometimes they are as close as the frozen-food aisle at Vons.

I didn’t know who Gold was, but the essay made me ache to be the kind of person he was writing for. It hinted at the vast culinary and cultural landscape of Los Angeles. It showed me all I still had to learn about food. That essay brought me to Los Angeles. When it was time to leave, I started Snack Cart partly to force myself to keep up with Gold’s weekly reviews. Reading restaurant reviews from around the country, I came to realize how different Gold was from the rest. Most critics tell us where to eat. Jonathan Gold told us who we are.

Bill Addison, Eater’s national critic

On Wednesdays in 2006 I would fire up my desktop computer at the San Francisco Chronicle , where I worked as a food critic under Michael Bauer, and start my morning with a ritual: reading the latest Jonathan Gold review that had gone live on LA Weekly’s site. The review that ran the first week in December that year was called “ Flesh and Bone” ; it was a review of Wolfgang Puck’s new Beverly Hills steakhouse called Cut. The lede left me short of breath:

A whole fillet of Japanese beef, as wrapped in ninja-black cloth and carried around by the beef sommelier at Wolfgang Puck’s steak house Cut, is as ghostly white as an alabaster slab, like steak as seen in a photographic negative, like something Francis Bacon might have carved out of soft stone. Cooked, a single mouthful of Japanese rib eye from Kyushu pumps out flavor after flavor after flavor, every possible sensation of smoke and char and tang and animal you can imagine until your teeth have extracted all the juices. If you happen to be at Cut, and you happen to have in front of you what would ordinarily be a perfectly splendid corn-fed Nebraska strip steak, aged 35 days, seared at 1,200 degrees, then finished over oak to a ruddy, juicy medium rare — or even an example of American wagyu rib eye — you would take one bite of your neighbor’s Japanese Kobe steak, cooked the same way, and look around for rocks to throw at your own hunk of meat.

I wasn’t at all surprised when he won the Pulitzer the following year, and that the Cut review was among the submissions for the prize. But on first reading, on that mild San Francisco morning back in December 2006, I just remember the excellence he inspired coursing through me like benign lightning: “Do better, Bill. Every week, do better.”

Gold became America’s defining food critic by reminding us each week to broaden our own definitions of community. He built his reputation by lovingly detailing the cuisines of the world, often served at mom-and-pops housed in strip malls scattered around the Los Angeles metro area. But the review of Cut reminded me that his poetic mind, saturated in all the artistic disciplines, could yield wonder describing restaurants of any genre.

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How To Write a Food Review That Makes an Impression?

Writing a food review is more than just sharing your dining experience; it’s an art form that can transport readers to the culinary world you’ve experienced.

A well-crafted food review can influence where people dine and make or break a restaurant’s reputation.

This comprehensive guide’ll explore the essential elements of writing an effective food review that leaves a lasting impression.

Learn how to use your writing prowess to promote your favorite food or restaurant.

Table of Contents

What Makes a Great Food Review?

Before we delve into the nitty-gritty of crafting a food review , let’s understand what makes a great one. A great food review is like a beautifully composed symphony — it engages all the senses, tells a compelling story, and leaves the audience satisfied but craving more. Here are the key components.

Set the Stage for the Readers

A great food review should transport readers to the restaurant you visited. It should create a vivid mental picture of the ambiance, making readers feel right there with you. After all, the setting plays a crucial role in the overall dining experience.

Share where the restaurant is located or where you obtained the food . Provide clear details about the ambiance or the aesthetics of the place.

Capture the Flavor of the Food in Words

Describing food is an art. Your words should tantalize the taste buds and evoke sensory reactions. A thorough food review should make the reader almost taste the dishes through your descriptions.

Describe what you can taste and even how it feels inside your mouth. For example, you can say that a chicken dish is tender and juicy, and the sauce combines the sweetness of honey with the tangy bite of mustard.

Educate the Reader About the Background of the Food

Food often has cultural, historical, or personal significance. Sharing context about the cuisine, ingredients, or cooking techniques can enrich the reader’s understanding and appreciation of the food.

You don’t need to dive too deep into the history of the cuisine, but it’s worth sharing if you can find or know some fun facts about the food you’re reviewing.

Compel the Reader To Take Action

A great food review should leave the reader with a clear and compelling call to action. Whether it’s urging them to visit the restaurant, try a specific dish, or avoid a particular item, your review should guide their dining decisions. As a food reviewer, you aim to help your readers spend their time and money on food worth it.

How To Craft a Tasteful Food Review

Now that we’ve outlined the essential elements, let’s break down how to craft a tasteful food review.

Writing a food review is a way of storytelling, and here’s what you need to do to tell an irresistible food story.

Do Some Background Research

Before you even step foot in the restaurant, do a little research. Check the restaurant’s website or social media pages to gather information about the menu, chef(s), and any special features they may offer.

This information will help you appreciate the restaurant’s context and potentially guide your dining choices. Researching the restaurant beforehand also lets you know which food you should not miss out on at the restaurant you want to try.

Describe the Ambiance of the Restaurant

Begin your review by setting the stage. Describe the restaurant’s ambiance, including its décor, lighting, music, and overall atmosphere. Is it a cozy, intimate setting or a bustling, lively one?

Paint a picture with your words so readers can imagine themselves there. Visualization is a flexible and effective storytelling trick you can apply to any written form.

If possible, Share the Menu With Your Readers.

If you can access the restaurant’s menu, consider sharing it with your readers. Sometimes, the restaurant already has its menu online, and you can just link to it.

This resource gives readers a sense of what to expect and lets them comment on various options. Mention any unique or signature dishes that caught your eye or that the location is known for.

Describe the Noticeable Details of the Food

Now, let’s dive into the main course of your review — the food itself. When describing your ordered dishes, pay attention to the presentation, aroma, and texture. First impressions matter most, so your first bite will determine your overall dining experience.

Share your initial reactions. Did the dish look appetizing? Did the aroma make your mouth water? Was the texture as expected? Play with your readers’ senses by detailing your food experience. Always document your initial reaction with your notes app or a notebook so you won’t forget your initial experience with the food.

Stay as Objective as Possible

While expressing your personal preferences and experiences is essential, strive for objectivity. What might not appeal to your taste buds could be a delicacy for someone else.

Remember that your review will influence others’ choices, so be fair in your assessment. It’s best to have someone with you to share their verdict on the food to have a fair judgment of the food and experience.

Be Specific About What You Like or Dislike

Vague statements like “the food was good” or “I didn’t like the dish” don’t provide much value to your readers. Instead, be specific about what you enjoyed or disliked. Describe the flavors, ingredients, and cooking techniques that stood out.

For example, instead of saying, “The steak was excellent,” you could say, “The perfectly grilled steak was juicy, tender, and seasoned to perfection, with a delightful smoky char.”

The Food Doesn’t Have To Be Perfect

Not every dish will be a masterpiece, and that’s okay. Acknowledging imperfections can lend credibility to your review.

Sharing overly negative reviews about the place can make it look like you want to sabotage the restaurant. In contrast, an extremely positive review may appear manufactured and inauthentic.

If a dish didn’t meet your expectations, explain why without being overly pessimistic. Constructive criticism can be helpful to both the restaurant and your readers.

Tell Your Readers If It’s Worth a Try

After evaluating the dishes, sum up your dining experience. Would you recommend this restaurant to others? Highlight the standout dishes, if any, and mention whether you’d return. Your final verdict is crucial in helping readers make their dining decisions.

It also helps to share what you want to try next or techniques to improve your reader’s eating experience. For example, if you’re reviewing a make-it-yourself ramen, you could recommend adding cheese or certain spices for a playful flavor.

Capture Mouthwatering Photos

A picture is worth a thousand words, and it’s worth even more in the world of food reviews. Take high-quality photos of the dishes you’re reviewing. Ensure good lighting and angles that showcase the food’s visual appeal.

A good photo is an excellent hook. It’s what makes most online readers click on your food review and keeps them reading. Embed these images in your review to give readers a visual taste of what you experienced.

If you don’t have a picture ready to pair with your food review, we can help. At KitchenBloggers, we help food writers make their content appealing with high-quality and licensed digital media.

Share Your Food Review

Once you’ve outlined and drafted your review, there’s only one task left on your checklist: to hit publish and share your review. Food is one of the most popular topics on the internet today, and it’s easy to deliver it to your target audiences in today’s fast-paced digital landscape.

Ensure your content is searchable online and inform your regular readers about your new food review. Local food reviews with enticing cover photos usually have better engagement than bland online food reviews.

Write Your First Food Review Today

Now that you comprehensively understand how to write a food review and what elements are important for success, it’s time to put your skills to the test.

Choose a restaurant you’ve recently visited or plan a dining experience at a new place. Follow our guidelines, and let your passion for food and writing shine through.

Remember, writing food reviews is not just about sharing your experiences — it’s about connecting with your readers and guiding them on their culinary adventures. Go ahead and write your first food review today, and who knows, your words might inspire someone to discover their new favorite restaurant or dish.

How do you write a good food review?

A good food review contains complete details about the dish’s ingredients and graphics to show its presentation and texture. The reviewer should also include his or her personal experience with the dish to tell the reader what they like

How do you say food review?

The most important thing about saying or writing a food review is being honest about your feelings about the dish you are reviewing.

How do you write a review on a food blog?

If you like reviewing food, start your blog with a user-friendly tool like Wix or WordPress. Otherwise, you can also approach popular food blogs and ask them to allow you to publish on their platform.

What is the best compliment for a restaurant?

The best way to compliment a restaurant is to write about its food taste, presentation, and overall ambiance. You can also write about whether the restaurant is accessible for the handicapped and other such factors.

Put our blogging tips to action

Delight your audience today.

KitchenBloggers can help you save time and money on high-quality content creation and food photography. Plus, we offer tons of resources to help you grow your business and help it become more profitable.

One stop shop for Food Bloggers

Copyright © 2023 KitchenBloggers.com | All rights reserved.

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Elaborating in a Food Review

Minilesson print.

Writing about food can be fun because you get to share your thoughts and feelings about something you like. You may like something your parent or grandparent makes, or you may have a favorite food from a restaurant. Here is one writer’s food review.

My mom’s cheeseburgers are the best. She starts with ground beef from Matt’s Butcher Shop. His ground beef is fresh and has the perfect ratio of meat and fat for flavor. Then my mom grills the meat because she says it is a healthy way to cook. But it is more than that. Grilling keeps the burger really juicy and locks in the flavor. Next, she places a piece of cheese on each burger. She always makes sure the cheese is melted perfectly . Right at the end, she puts each burger on a bun. But instead of ordinary soft buns, she uses bakery hard rolls. I wish I were biting into one right now.

In her review, the writer elaborates or includes added detail (in italics) to make each main point clear and effective.

Your Turn Write a review of a favorite food or meal.

• Think of a favorite food or meal. (It could be something homemade or from a restaurant.)
• Decide how you want to describe the food. The writer above tells, step by step, how the food is prepared. You could also describe how it looks and tastes.
• List details to include in your review.
• Write your review. Look for places where you can elaborate or add special details.
• Share your final copy with your classmates.

Teacher Support:

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Answers will vary.

Standards Correlations:

The State Standards provide a way to evaluate your students' performance.

• 110.5.b.12.C
• LAFS.3.W.1.1
• 110.5.b.11.B.ii
• 110.6.b.12.C
• 110.6.b.11.B
• LAFS.4.W.1.1
• 110.6.b.11.A
• 110.6.b.11.B.i
• 110.6.b.11.B.ii
• 110.7.b.11.A
• 110.7.b.11.B
• 110.7.b.12.C
• LAFS.5.W.1.1
• 110.22.b.10
• 110.22.b.11.C
• LAFS.6.W.1.1
• 110.22.b.10.B.ii
• 110.23.b.10
• 110.23.b.11.C
• LAFS.7.W.1.1
• 110.23.b.10.B

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663 Interesting Food Essay Topics, Examples, and Ideas

Food essays are an excellent way to demonstrate your awareness of current nutrition and health issues. Obesity is a significant concern that is present in many people throughout the world and can lead to a variety of deadly conditions.

Obesity is often associated with eating junk food or food made with unhealthy ingredients and emphasizing taste or longevity over safety. Its opposite, healthy food, is a combination of many factors, which include food consumption patterns and monitoring your calorie intake.

As such, many ideas for innovative diets that circumvent some of the complexities have emerged, but most of them are flawed due to oversights. This article will provide you with topics about food and some tips for your essay writing process.

🏆 Best Food Topics & Essay Examples

👍 good essay topics about food, 🎓 popular nutrition and food topics to talk about, 🥇 most interesting food essay examples, 💡 simple topics related to food, 📌 good research food and nutrition topics, ❓ research questions about food.

Nutritionists generally agree on a single definition of healthy eating patterns, one that is supported by a vast body of research. They involve controlling your nutrient and calorie intake by adjusting your meat and plant intake balance as well as the portion size. You should also avoid preserved foods, as their preparation processes tend to ruin the nutrients present in the ingredients while introducing a variety of unhealthy substances.

For optimal effects, you should understand various fats and their influences on the human body as well as your need for each type and the foods that can supply it. The topic about food offers many different avenues of investigation.

However, not all people have the willpower and willingness to learn and use the knowledge to change their food patterns. As such, new fad diets, which try to circumvent some of the ideas and offer a more convenient way to lose weight, keep emerging every year.

These approaches may sometimes work for their intended purpose, but they do not contribute to health. While the person may lose weight because of new eating habits, they may become malnourished as a result. People will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed. You may address the approaches described above when selecting argumentative essay topics about food.

He or she will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed, something you can address in your food essay titles.

Here are some additional tips for the essay:

• Discuss how not all natural food is equal, with different examples of vegetables or meat displaying varying nutrient amounts. Healthy eating involves choosing food that is good for your health and balancing it appropriately.
• Follow general essay guidelines, which include using a proper structure, writing in an academic style, and separating topics with informative titles. Nutrition is a scholarly topic with a significant body of research contributing to its findings.
• Make sure to cite recent scholarly research or statistics when stating facts about nutrition and eating patterns. The body of research is constantly expanding and discovering new information, which may show past facts or findings in a new light.
• You should talk about the reasons why junk food is unhealthy, as it extends beyond poor nutritional values. Research shows that people are compelled to eat more when consuming unhealthy foods, regardless of their diet awareness.
• Discuss the alternate ways of losing weight in detail and identify their advantages and flaws. With proper precautions, they can be as effective and safe as traditional healthy eating patterns, but they will require the same effort or more as a result.

Visit IvyPanda to get many different food essay examples and other useful samples!

• Genetically Modified Food Essay In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods has triggered a number of issues pertaining to safety and consequences of consumption.
• Junk Food in Schools: Good or Bad for Children? One of the main advantages of junk food is that it is simple to cook and it satiates hunger. As for the main advantage of availability of junk food and its simplicity to be cooked […]
• Fast Food Industry: Arguments for and Against For instance, those who believe that fast food industry is beneficial to them and other members of the society will expect the findings of this research to be in support of their beliefs.
• The Food and Beverage Industry Role in the Tourism The essay begins by looking at the food and beverage industry in general, and then proceeds to look at the main sectors of the industry.
• Filipino Food Essay However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. So, Philippines is a country of festivals and a diversity of traditional dishes and beverages.
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
• Fast Food in Campus: Advantages and Disadvantages On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants.
• Food Insecurity and What We Can Do to Help Attention Material/Credibility Material: Imagine a day when you have little strength and energy – you feel weakness and soreness – the feelings are rather unpleasant. Now imagine that you feel this discomfort and lack of […]
• Food and Beverage Management The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
• The Future of Food The evolution and advancement of technology have influenced the methods of how people grow and consume food. The changes that people have made to nature are very traceable and their inability to predict the outcome […]
• Health Effects of Junk Food Intake Notably, the consumption of junk food has become one of the major health issues that destabilize the health of individuals and groups in contemporary societies.
• Was Food Healthier 100 Years Ago? The widespread organic farming in the twentieth century led to the production of healthy and highly nutritional foods. Some critics believe that modern-day food is much safer and healthier compared to the food consumed in […]
• Junk Food and Drinks: Ban on Advertising The reason youngsters are attracted to junk food is that they do not get the actual flavors at their home and then they are less attracted to original and healthy food as compared to junk […]
• Food Habits and Culture: Factors Influence The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage.
• Designing a shopping centre food court outlet The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area.
• Globalization and Food Culture Essay The interviewee gave the examples of France, America, and China in her description of how food can affect the culture of a place and vice versa.
• Representation of Food in the Importance of Being Earnest In a large extent, food is also used as a sign of respect and hospitality to visitors and also as a form of socializing.
• Jamie Oliver’s TED Talk Teach Every Child About Food In his TED talk, Jamie Oliver addresses the problem of obesity and unhealthy food options offered to children at schools.
• Chipotle Company’s Food Crisis After the food poisoning occurrence, the local and federal authorities tried to ascertain the reason for the outbreak, but the tests they conducted could not confirm the ingredient that caused the illness.
• Food Critiques for the Three Dishes: Integral Part of French Cuisine One of the most notable things about this dish is serving the legs with a celery puree, or sauteed chestnuts or chestnut puree. This chef is regarded as one of the most notable innovators in […]
• Hospitality Management: Food & Beverage Service The art of catering goes beyond providing food and beverages and extends to the ambience of the eating place and the quality of service received.
• Pros and Cons of Food Dyes: Experiments With Food Ramesh and Muthuraman argue that there is a certain association between the increased use of food colorants and the elevated rates of ADHD in children.
• Determinants of Food Supply and Demand Due to high demand for vegetables and fruits, producers increase production and supply in order to fulfill the needs of consumers.
• The Disadvantages of Canned Food From this perspective, canned food is considered to be harmful to health as the added sugar and trans fats in it can lead to the appearance of serious medical problems.
• Food Production and The Environment So all aspects of production – the cultivation and collection of plants, the maintenance of animals, the processing of products, their packaging, and transportation, affect the environment.
• The Organizational Structure in Kraft Foods Group It is imperative to note that the organization structure is the one that influences communication within the organization. One of the secrets to the organization’s success is the depth and quality of its employees.
• The Impact of Climate Change on Food Security Currently, the world is beginning to encounter the effects of the continuous warming of the Earth. Some of the heat must be reflected in space to ensure that there is a temperature balance in the […]
• Food Waste Recycling Benefits Through the analysis of Gupta and Gangopadhyay, it was noted that food waste was one of the leading preventable contributors towards the sheer amount of trash that winds up in many of the today’s landfills.
• Food Security Crisis Resolution To ensure the situation does not run out of hand, the global body Food and Agricultural Organization has been at the forefront since time immemorial to cater for issues related to this basic human need. […]
• Fritter’s Fast Food Restaurants: Overview Very fast and inexpensive to manufacture, Fritters can find their customers both in restaurants and kiosks, and in pre-prepared form.
• Quality and Value of Food Preparation of food of good quality means use of ingredients of good quality thus food production by farmers affects directly the quality and value of food.
• Classification of Healthy Food: Healthy Eating Habits Vegetables are good for the body since they contain minerals and vitamins. They also help keep the bloodstream clear and they are very healthy foods.
• McDonald’s Corporation: Analyzing Fast Food Industry A glance of the profit margins of the major players in the US industry will provide a more clear perception of the fast food industry’s success in 2009 in global perspective: Key Competitors Profits 2009 […]
• Small Mobile Food & Drinks Shop: Business Project Time constraints are often decisive in the world of business, which is a good point for healthy shops to switch to a mobile food service offering delivery as an option.
• Food Ethics Pojman notes that the government has enough resources and manpower to monitor operations of various food processors and determine the health conditions of the food they present to the public.
• Global Food Crisis: Political Economy Perspective In effect, the loss of power to international institutions, decentralization of resources and privatization of powers are political economic factors that have worsened political and economic stability of developing countries making them more vulnerable to […]
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• Food Security and Growing Population Thus, nations have to address the problem of feeding the increasing global population amid the challenges of the production of adequate food.
• Chinese New Year Foods: Chinese Culture and Traditions This piece of work will give an in depth discussion of Chinese culture with the central focus being on the Chinese New Year Foods and its relationship with the changes that have been experienced in […]
• The Egyptian Diet: Sociology of Food and Nutrition This paper compares and contrasts the concept of food and the culinary practices of the Indian and Egyptian cultures and their effect on the health outcomes of the people.
• The Fast Food Industry Lots of people claim that the growth of the rate of obese people correlates with the growth of fast food chains in the region.
• Global Challenges Faced By Fast Food Companies For instance the price strategy is usually determined by a number of factors such as the number of competitors in the market, the availability and costs of raw materials and the existent product substitutes in […]
• Analysis and Significance of Food Moisture Content Fish food had the least moisture content and the lowest water activity of 0. The meat had the highest moisture content and a high level of water activity of 0.
• Food Products: Tomatoes and Juice Preservation This Unico package only states that tomatoes are from the Mediterranean, which reflects on such food consumption trends as gourmet convenience and cleaner labels.
• Chemicals in Foods: Natural Components and Their Toxic Properties In order to ensure the safety and health of the consumer upon the consumption of foods, it is important to establish procedures that are in a position to assess the types of health risks that […]
• Eco-Friendly Packaging for Food and Beverage Industry This product was chosen because of the direct impact of the quality of food products on the health of ordinary people regardless of the region of living of country of origin.
• The Food and Beverage Sector There is no doubt that there are many substitutes to this industry and the best investors can do is to try to retain the available market by offering quality services.
• The Consequences of Fast Food The most evident effect of fast food is obesity among others and these effects are what will be considered as the basis of discouraging the intake of fast food while encouraging other healthier options.
• Food Analysis and Its Methods in Practice Food analysis is the field that handles the use of diagnostic processes to characterize food substances and their components. The purpose of this experiment was to conduct a food analysis of an unknown sample and […]
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser For the presentation of various arguments, the use of statistics involved in the employees and the increased amount of production due to division and specialization of labor and the production process improved the validity of […]
• Chocolate Ice-Cream: Food Product Case In the case of Chocolate ice-cream, the flavouring added is normally chocolate. Chocolate ice cream is the second most common type of ice cream in the world after vanilla.
• McDonald’s New Strategy Toward Healthy Food The identification of current challenges faced by McDonald’s reveals that the future strategy needs to address the problem of healthy food, help to improve the public image of the company and renovate the franchising system […]
• What Role Does Food Play in Cultural Identity? From the point of view of cultural studies, such a model of nutrition speaks more about the absence of global roots, the absence of deep moral guidelines, and not about the convenience of the process.
• Quality Management in Food Industry: PDCA and Six Sigma This cycle, which is widely used in food industry, represents the essence of realization – the so-called “general functions of management”.
• Food and Beverage Development This paper focuses on how food production and food consumption has affected the eating habits and led to the introduction of junk foods because of the production and consumption factors.
• Ethos, Logos, Pathos in the Food, Inc. Documentary In the documentary, there are many instances of its makers providing viewers with the factual information, as to the discussed subject matter, which is supposed to convince the latter in the full legitimacy of people’s […]
• Checkers and Rally’s Fast-Food Chain Analysis This paper includes a brief analysis of Checkers & Rally’s, one of the leading fast-food chains in the USA. It is necessary to note that the threat of entry is quite serious as many entrepreneurs, […]
• Influencing Consumer Behavior: the changing image of ‘fast food’ Some of the factors that consumers may be influenced with include the cost, what their friends and family members say, where the restaurant is located, the duration the meal takes, and by how the consumers […]
• A Food Truck Business: Project Summary Steps to be followed in starting the business will be researching local food trucks and laws, developing the business name and concept, registering, raising funds, and seeking permits and licenses. The next steps will be […]
• Dog Food: Pedigree Company’s Case The attractiveness of the dog food category is manifested through the intense competitive nature of the various stakeholders. The third and final phase of the segmentation is to label the category of dog food as […]
• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• The World’s Food Problems’ Solving When the population of a country increases, there are some associated problems that will automatically arise such as increase in the level of unemployment which leads to food problems in the developing countries.
• Good to Eat: Riddles of Food and Culture by Marvin Harris Good to eat is a thought provoking and intellectual journey that the author takes, in terms of the different kinds of food habits adopted by various groups of people and the reasons behind such habits.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• The Reasons Behind the Popularity of Fast Food in the Context of the Lebanese Market Nowadays, in Beirut, the variety of traditional dishes which can be prepared quickly and served as fast food is amazing, from the kebab, to the falafel; most dishes are represented.
• Food Service System: Overview Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor […]
• Food and Nutrient Security Situation in Pakistan In this respect, Pakistan needs to deepen its understanding of the scales of the food insecurity problem, highlight future problems, and define agricultural policies and food security programs that could reduce the vulnerability of rural […]
• Oxidative Rancidity in Lipids and Food Storing The purpose of this paper is to discuss the factors influencing oxidative rancidity in relation to food with lipids and to analyse techniques applied to storing such foods.
• The Impact of Food Habits on the Environment The topic of this research is based on the issue of human-induced pollution or another environmental impact that affect the Earth and dietary approaches that can improve the situation.
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity.
• Using Food Preservatives Ethical At present, the use of chemical food preservatives have gained prevalent use as many people have become tailored to the convenience of buying food that is already prepared, instead of preparing and preserving their food.
• Impact of Fast Food on Human Body Firstly, it is the economics of fast food fast food is the cheapest food on the market in terms of a calorie per dollar.
• Making Healthy Foods Available to the Poor People Instead of giving artificially prepared and canned food, the donors should raise funds and buy whole grains in bulk to be given to the poor who in turn prepare the food in a healthy way.
• Environmental and Industrial Analysis of UK Food Manufacturing Companies Technological Analysis The technological analysis has affected the Tasty Bake Company positively in that the global transport infrastructure has greatly improved in the recent past and this has enabled it to market its products widely.
• Food Security: The Main Challenges The attainment of food security is a key challenge faced in the contemporary world; it is caused by industrialized agriculture, which affects the climate, problematic balancing between agriculture and the environment, and the inability of […]
• Food Preservation Methods and Their Classification At the same time, conditions are created for the development of microorganisms, which change the properties of the product in the course of their life activity to improve its nutritional and taste qualities.
• Food Preferences and Nutrition Culture I gave my mother the recipe and nowadays, each time I visit her, she makes me a bowl of chicken noodle soup.
• Food: How Technology Has Changed the Way We Eat? These foods could cause harm to the consumers, who in most cases are not sure of the ingredients used to prepare them, and that may pose a health risk.
• The Junk Food’s Risks Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. The content of many junk foods is unhealthy and it may expose the brain to premature aging and […]
• Molecular Gastronomy Trend: Gastronomy and Food Science The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole. The popularity of this […]
• Jamie Oliver and Leadership in the Food Industry He has a strong mastery of the market and the exact requirements of the customers to be his businesses end up matching the needs of the customers.
• Fast Food and Gender: Is There a Relation? The study was to observe the gender that formed the majority of the customer base in respect to fast foods. In this case, it was important to select a predetermined restaurant that specializes in fast […]
• Impact of Food on Human Health and the Content of Diet People who are living in cities never get the chance to taste catfish so they even say that catfish is used by the people of low status.
• Sous Vide Food Production System A vacuum machine is needed to cater for the packaging needs of the food that is prepared using the sous vide method.
• Fast Food Drive-throughs In this respect, the drive-through services are aimed at reducing the throughput time and serving a maximum number of clients in the minimum time compared to other similar services.s such, it is necessary to compare […]
• The Food Preservation Techniques Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked. Processing the ingredients and sending them to the eateries […]
• Dubai’s Food, Dress Code and Culture Religion is an important in aspect in Dubai because it influences the lifestyle of the people and forms the foundation of their culture.
• Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
• Menu Foods Tainted Pet Food Crisis, 2007 Notably, Menu Foods did not disclose the results of the previous examination but asked the laboratory to test the food for pesticides and insecticides as if the cats were refusing to eat it.
• Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
• What Are the Benefits of Organic Foods? The proponents of organic foods believe that organic foods have greater benefits as compared to conventional foods, while the opponents believe they have are unsafe.
• Weird Chinese Foods: Cultural Practices and Eating Culture The Chinese are also known to eat crocodile meat for a number of reasons. The other fascinating Chinese cuisine is eating of private parts that are used mostly in adding aroma to whisky and wine.
• Multinational Food Corporations & Eating Patterns in New Zealand In this report, the connection between eating patterns in New Zealand and the performance of multinational corporations such as Coca-Cola and McDonald’s will be investigated and disclosed.
• The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
• Chemicals Used for Microbial Preservation of Food Usually, this chemical is used in the preservation of meat. It is common in the form of powder and white in color.
• Hotpot Concept and Cultural Value The history of the Chinese hotpot goes back to the past 1000 years even though the roots of the delicacy are in Mongolia.
• Should All Genetically Modified Foods Be Labeled? According to this scholar, members of the public are always comfortable with the idea of not labeling the genetically modified food.
• Globalization Effects on Food Industry, Trading, Education The major benefit enjoyed by the developing nations is the capability to import the raw materials from the industrially developed countries, to facilitate the production of goods required in the country.
• The “In Defense of Food” Book by Michael Pollan As a nutritionist, Michael Pollan wrote the book In Defense of Food, highlighting the effects of the Western diet and providing guidance on healthy eating.
• The Asian Food Industry After the COVID-19 Outbreak In addition, the closure of most manufacturing and food processing companies in Asia led to major shortage of raw materials used in the preparation of cuisine.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Inventory Control in the Food Industry To formulate a mathematical model to optimize cost in inventory control, it is critical to consider different aspects of inventory control that significantly contribute to the formulation of the model and the reorder policies.
• Food, Eating Behavior, and Culture in Chinese Society The majority of the food and the cookies were not an actual part of the Chinese cuisine. The issue of the origin of the fortune cookies demonstrates the global intersections.
• Livestock Food Production Issues The failure to address animal welfare, health, and environmental concerns, as well as the intensification of livestock farming, contributes to the exasperation of challenges associated with livestock food production.
• Poverty and Global Food Crisis: Food and Agriculture Model Her innovative approach to the issue was to measure food shortages in calories as opposed to the traditional method of measuring in pounds and stones.
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• HRM in the Fast Food Industry: US, Germany, and Australia It should be mentioned that the term human-resource relations refers to the programs that an organization puts in place in order to ensure that the employees receive the benefits that are guaranteed by legislation.
• Changes in Food Production Over Time The new system of farming replaces the holistic thinking and the recycling of the nutrients through the use of crop rotation and animal rotation to produce food.
• The Jungle and Fast Food Nation Though both books talk about the food industry and the ills that plague it, it is important to establish that, Eric Schlosser’s aim of writing Fast Food Nation was to make the public know the […]
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• Food Security Solutions for Kenya The purpose of this whitepaper is to discuss the topic of food insecurity in the world and Kenya in particular and propose potential technological solutions to the problem.
• Major Reasons for Food Prices Increase Admittedly, one of the major reasons for food prices increase is the use of corns for fuel production. The increase of fuel prices created a great temptation for farmers to produce ethanol instead of corn […]
• Improvements of Supply Chain Processes in the Fast Food Industry: Subway The purposes of the research are to analyze the service delivery stage of the internal supply chain process typical of the Subway restaurants located in Dubai, the United Arab Emirates; identify drawbacks in these areas […]
• The Fast Food Mass Production Problem Mass production was planned as a phenomenon to ensure the supply of food in sufficient quantities to cover the loss of production in the sale and, at the same time, meet the economic needs of […]
• American Food Industry: Panera’s Value Chain One of its main weaknesses is that bread and bakery are the primary brands of Panera, and these products are simple carbs that are not healthy for people.
• Why Junk Food Should Cost More Than Healthy Food In order to persuade the audience that a solution to this problem is the change of prices to make healthy food more affordable, a problem-cause-solution approach will be used. According to Elementum, to understand the […]
• The Environment of Fast Food Chains The basic research question is based upon the fact as what is actual scenario of HK fast food industry and what marketing strategies are being used commonly by the industry?
• Problem-Solution on Convenience Food in Singapore The overconsumption of convenience food and ready-to-eat meals is an acknowledged problem for many countries that endangers the population’s health and lifespan.
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production? According to Thomas & Earl and Barry, genetic engineering is environmentally unsound method of increasing food production because it threatens the indigenous species.
• Organic Food: Eco-Friendly Attitudes and Behavior The knowledge of the concept, education of people about organic food qualities, and availability in the stores are among them. The attention to health consequences of consuming non-organic and organic products is one of the […]
• Acid Effects on Starch Gels in Food Preparation The amount of heat to be used during simmering is not indicated. It is necessary to indicate the amount of heat to ensure uniformity.
• Food & Beverage Choices and Health Impacts This written report presents the analysis of my Meal Summary Report, Nutrients Report, and Food Groups and Calories Report to reveal the factors affecting my food and beverage choices, compare the latter with SuperTracker’s Recommended […]
• Healthy Foods: Behavior Change Analysis The choice to eat healthy foods is very important for a person because it implies that an individual already understands that his/her diet is not appropriate.
• Kasih Food Company’s Export Strategy Kasih Food is a recognized high-quality producer of Mediterranean food in the Middle East that follows the principles of responsibility and transparency in its activity. Jordan is a partner of the Euro-Mediterranean Partnership that is […]
• American Food, Its History and Global Distribution The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Some of the animals they hunted included the buffalo, wild turkey, and the bear.
• Food Labels and Food Security It is imperative that food companies display the real food ingredients on the back of the food package because food safety is a serious problem in today’s society.
• Fast Food Industry in the US This paper will discuss the fast food industry in the US with an emphasis on the positive as well as the negative impacts it has on American economy.
• The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
• Food Motif in Bartleby the Scrivener The food motif is also manifested in the naming of other characters in the story. The food motif is very prominent in this story.
• American Food Over the Decades This literature review will focus on the history of peanut butter and jelly by examining the thought on interchangeability of peanut butter in the construction of sandwich, the schools of thought on the study and […]
• Food and Culture Links Many publications have tried to convince people that the food they eat is a product of their culture and that culture defines the different tastes they have for foods.
• The Concept of Food as a Leisure Experience In the modern day lifestyle, the scope of leisure activity has been extended to include food with majority of the people increasingly finding it to be a new form of leisure.
• Food Culture in Mexican Cuisine It is bordered on the north by the United States, on the south and west by the Pacific Ocean, and on the east by the Gulf of Mexico and the Caribbean Sea.
• Food Culture and Obesity The marketers pass a message to the consumers that they need to eat the fast foods to experience the goodness and the refreshing memory that cannot be found in any other food.
• “Food Colombusing” and Cultural Appropriation Authenticity in cuisine defies efforts to create an all-inclusive and integrated world in which one is allowed to enjoy and feel the attributes of a culture that is not theirs.
• The Culture of Fast Food Consumption Thesis Statement: The purchase of fast food is largely driven by the convenience of purchase, enjoyment of taste, and pricing. However, it is worth sorting out the reasons for consuming fast food and the main […]
• An Automation Business Plan in the Food Industry In this context, automation is required for the first person to plan a trip to a restaurant where everything will be ready and waiting for the person.
• Dietary Record of Seven Days of Food Intake This paper aims to analyze the record of seven days of food intake, with regards to the quality and quantity of the intake, the time of the day, the size and distribution of the foods […]
• Food in The Book of the Dead. The Food History The Book of the Dead was a specific handbook written in order to help the dead in the afterlife and guide them in the underworld.
• Food Insecurity in the US: The New Face of Hunger This case differs from the one mentioned above because the primary problem is not the lack of food per se but the uncertainty of the ability to have the next meal.
• Food Web and Impact of Environmental Degradation In the course of this paper, ‘conservation’ refers to the preservation of natural resources that are, in any way, involved in the functioning of the food web.
• Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
• Food Safety Policy for a Music Festival Several food businesses are expected to be at the festival thus posing a threat to the health of the participants should the right measures fail to be implemented to avoid the spread of food-borne diseases.
• Food Hygiene Legislation in the UK For comprehension purposes, the applicable food laws and powers of authorized officers who conducted the inspection are presented briefly in the first section of the report.
• The Food of Easter Holidays: The Roots of the Easter Tradition Based on the current accounts of their research, the concept of Easter was founded on the tradition celebrating Easter, the goddess of spring, and the revival of nature.
• The Supply and Demand for Energy Foods and Beverages One should pay attention to the following issues: 1) the growing demand for energy foods and drinks; 2) willingness of people to pay attention to the health effects of such products; 3) the increasing number […]
• Food and Beverage Server’s Duties and Dependencies As a food and beverage server, my relationship with the facilities department where I work would primarily consist of coordination regarding the disposal of material waste, bringing in the proper types of beverages that customers […]
• Genetically Modified Foods and Pesticides for Health There is fear that insects such as bees could bring about the emergence of insects that are resistant to insecticides due to coming in contact with the genetically modified pollen.
• Kuwaiti Food Industry and Its Development The main aim of the report is to show that the food industry of Kuwait has the potential to drive the country’s economy and become the leading source of income.
• Food Industry’s Quality Function Improvement The Taipei Spring Vegetarian Restaurant is the object of the research, and the intention of the investigation is to find ways of improving service quality in the vegetarian industry [2].
• Ethical Behavior as to Returned Food and Beverages One of the biggest problems is that the liberalization of the policies related to the return of the food and beverages led to the abundance of the products that should be returned.
• Globalization and Food in Japan We have the McDonalds in the developed countries and it has influenced food market in Japan, so continued globalization will affect cultures in all countries in the world, including developing countries.
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions It is easy to note that the outcome is an opposite of the ordinary boiled eggs that have a firm albumen and soft yolk. The centre of the food is soft and gooey while the […]
• Supply and Demand Influences on Food in the Recent Years A rise in the supply of food at a constant demand causes the prices of food commodities to fall. On the other hand, a fall in the supply of food commodities at a constant demand […]
• Role of Food in Cultural Studies: Globalization and Exchange of Food Exchange of food is one of the types of interactions between cultures, it helps people with various backgrounds and up-bringing become more familiar with each other’s way of living, as a result the clash between […]
• Nanotechnology in the Food Industry The presence of PEG in the copolymer makes the surface charge less negative, thus enhancing the interaction of the nanoparticles with food compounds in the process of coating the food or the food ingredients.
• Marketing Strategy and Competitive Positioning at the Whole Foods Market The focus of the firm to protect the environment and provide healthy natural foods in its store is tied to its vision of being the leading provider of healthy foods in the world.
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector This comes as no surprise, considering that the UK is one of the world’s largest economies in the world, has one of Europe’s highest populations and is the largest consumer of fast food in the […]
• Fast Foods More Harm Than Good The rest of the life of such a child is upsetting as the child is ridiculed in and out of school, through his/her adolescence, and even in college.
• Food Safety Risk Assessment
• Food Choices in the United States
• Food Security: Sustainable Development
• Foodways: Cultural Norms and Attitudes Toward Food
• Food Industry: The Problems Caused by the Corona Crisis
• How Fried Foods Affect Nutrition for Young Adults
• Personal Reflection of the Book “In Defense of Food”
• 21st Century Guiding Principles for the Location of Foods In a Supermarket: Maximizing Profit or Maximizing Health
• Food Safety Policy and Inspection Services
• World Food Program
• The Fast-Food Industry and Legal Accountability for Obesity
• Agricultural Geography and the Production and Consumption of Food in British Columbia
• Safe Food Supply System
• Motivational Issues in the Fast Food Sector
• The Heinz Food Processing Company’s Information
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• Indian Culture, Food, Temples, and Clothing
• The Impact of the Food Industry on the Environment
• Food Truck Business Presentation
• Food, Music and Verbal Communication in China
• The Application of Arginine Pyroglutamate as a Food Additive
• Functional Food: Definition, Types, Benefits
• Gender Relationship: Food and Culture
• Food Scarcity Factor in French Revolution
• Takeaway Food in Saudi Arabia: Business Plan
• Global Food Trade’s Benefits
• Whole Foods Market Strategic Analysis
• Agri-Food Supply Chains Stakeholders
• Genetically Modified Foods: Pros and Cons
• Impact of Food Waste on Climate Change
• The Pleasures of Eating: Food and Consumer Culture
• Food and Farming: Urban Farming Benefits the Local Economy
• Food Insecurity: Key Principles
• American Fast Food in Foreign Countries
• Food Is Dangerous: Nutrition Transition
• The Study of the Anthropology of Food
• Food and Water Shortage: The Negative Effects
• World Civilization History: Food Preservation Using Conventional and Modern Methods
• Main Reasons for Establishing Food Banks
• Nurses’ Food Security Policy Advocacy
• Food Security Policy Problem Analysis
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• Climate Change and Food Waste Management
• How Food Tank Solves Issue of Food Insecurities
• Food and Beverage Brands’ Expansion and Site Selection
• Food Waste Management: Impact on Sustainability and Climate Change
• Poor Food Security Rates in Guatemala
• Pandemic Effect on Texas Food Supplies
• Can the Human Race Survive Without Genetically Modified Food?
• An Argentinean Food Product Launch in Uruguay
• Fast Food: What We Eat by Eric Schlosser
• Implications of the Russia–Ukraine War for Global Food Security
• The Entrepreneurial Journey of Foods Future Global
• Hunger Crisis and Food Security: Research
• Food Security, Improved Nutrition and Sustainable Agriculture
• The Truth About Food Addiction in Society
• Care for Real: Racism and Food Insecurity
• On-Campus Food Services: Part-Time and Full-Time Students
• The McDonald’s Food Sustainability Model
• The Actuality of Issue of Food Safety
• Food Supply Issues During Warfare
• Safety of Food: Weaning Management Practices
• Food Purchase Behaviors in Australia: Impact of Marketing and Ethnicity
• The Electronic Food Processor Project Management
• Coalition in Solving the Lack of Food Resources
• Sustainable Development and Water-Food-Energy Nexus in Sweden
• The Effects of Fast Food Consumption on Obesity
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• COVID-19 Vaccines: U.S. Food and Drug Administration
• Sea Foods in the Environment Protection Context
• The Food Tax in Oklahoma Articles
• Uber’s Food Delivery Business Development
• The Problem of Obesity: The US Food Policies
• Prerequisites for Reforms in the Local Food Movement
• One Aspect of the Modern World That Bothers Me Most: Food Scarcity
• Aspects of Food and Nutrition Myths
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Aloe Vera: The Use in Cosmetics and in Food
• Food Insecurity in Maryland State
• Food Banks Board Members and Cycle of Poverty
• You Are What You Eat: How Does Food Become an Addiction
• Trends in Food Sources and Diet Quality Among US Children and Adults
• The ‘Food Desert’ Times in the United States
• Sustainable Business of Food and Beverage Delivery
• Casa Mono: A Multi-Sensory Experience as a Food Critic
• Food Waste in American Hospitals
• Operations to Ensure Food Safety
• The Peking Duck Food System’s Sustainability
• Food Safety Modernization Act and Its Importance
• Relation Between Food Policy and Politics
• Position on Food Safety Modernization Act (FSMA)
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• Organizing a Food Waste Awareness Campaign
• Food Diary: Nutrition Opportunities and Challenges
• Saudi Food Industry’s Overview and Market Size
• Healthy Nutrition: Affordable Food
• If Slow Is Good for Food, Why Not Medicine?
• The Impact of Food Security of a Country on Its Political and Cultural Aspects
• Fast Food Effects on Human Health
• Multicultural Food Marketing Techniques
• Food as Ritual Video by Crittenden
• Slow and Fast Food Values by Alice Waters
• Immigrants’ Employment in Agriculture and Food Processing
• The Necessity of Chemical Food Additives
• Food Scarcity During Pandemic in Montgomery County
• Data Driven in Food Production Companies
• Blame It on Fast-Moving Food Industries or Personal Irresponsibility
• Importance of Accession to Healthy Fresh Food Regularly
• Preserving Food Hygiene and Safety
• Food Banks in Canada and Their Relevance
• Overpopulation and Food Production Problem
• The Canine Health: Food, Vaccination, and Hygiene
• Food Advertising and Its Effects on Children
• Organic Food and Dietary Supplements
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• McDonald’s in the International Fast Food Market
• Farm-to-Table Food: Dissemination Portfolio
• The Community Mobile Food Truck for Children in Macomb County
• Employee Retention & Staff Turnover in Fast Food Industry
• Inadequate Food Choices for Americans in Low-Income Neighborhoods
• Impacts of Climatic Changes on Food Insecurity
• Food Manufacturing: Term Definition
• Pasteurization: Processing Food Substances
• Healthier School Lunches Without Processed Foods
• E-Commerce as a Fast-Growing Trend in the Industry of Food
• Food Insecurity in Philadelphia, PA: Literature Review
• The Truth About Fat: Fast Foods and Obesity
• Primary Scales for Quinoa-Based Organic Foods
• Reducing Food Waste Problem by Creating a Platform to Sell Expiring Food
• Food Security Under Hot Climate in Saudi Arabia
• Food Insecurity in the US: Feeding the Richest Country
• Research and Experiments: Molecules in Food, Photosynthesis
• Ethical Ramifications of Eating Specific Food
• Sustainable Development in the Food Industry
• Genetically Modified Food: Health Risks
• American Agricultural and Food System
• Food Insecurity in the Gulf Region
• Whole Foods Market in 2008: Vision, Core Values and Strategy
• Loving Organic Foods by Diligent Consulting Group
• Customer Loyalty in Fast Food Industry Under Current Economic Crisis
• TED Talk “Teach Every Child About Food”
• Consumers’ Behavioral Intentions as to Organic Food Products
• Promoting Fast Food Ingredient Awareness
• Global Population Growth and Increased Demand for Food
• Wildlife Conservation and Food Safety for Human
• The Role of the Flavor Industry in Processed Food
• Food Desert Investigation and Analysis
• Analysis of Push and Pull Factors in Food Travel Motivation
• Polysaccharides in Foods
• Effects of Food Challenges to Health
• The Fast Food Restaurant Market of Canada
• The Food Justice Social Movement
• The Impact of Food Demand Upon Areas of Outstanding Beauty
• Dog Food by Subscription: Service Design Project
• Organoleptic Properties in Foods: Substance Density Value
• Strategic Planning of Whole Foods Market
• Food Processing and Preservation Methods
• Healthy Eating Plan by Food Pyramid
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• Food Safety in the Modern World
• Distinguish Unpleasant Tastes From Food Reactions
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan
• Changing the Food Journal After Every Month
• The Chemical Composition of Food
• The Sunshine Wok: Food Hygiene Inspection
• The Intervention Plan For a Food Poisoning Incident
• Food Provision at the Annisburgh District Music Festival
• Biodiversity and Food Production
• The Fast Food Culture in Saudi Arabia
• Consumptions of Fast Foods Among Youth in Saudi Arabia
• Food Insecurity and Obesity-Promoting Feeding Styles
• Genetically Modified Food: Analysis and Implications
• Julia Food Booth: Business Decision Analysis
• The Routine Food Hygiene Inspection
• Food Borne Diseases Associated With Chilled Ready to Eat Food
• Facing Food Insecurity: Causes & Current Programs
• The Role of Food for Sustainability in the Built Environment
• Nutrition: Preventing Food Born Diseases
• Safe Food Handling for Optimum Nutrition
• Obesity Prevalence and Fast Food Restaurant Prevalence
• Regulation of the Fast Food Industry: Review
• Nutrients and Food Guide Pyramid Recommendation
• Brand: An Exceptional Food Experience
• Food Stamp: Supplemental Nutrition Assistance Program
• The Food Industry as a Threat to Public Health and Food Safety
• Food Security: Limiting the Use of Antibiotics to Reduce or Slow the Antibiotic Resistance
• Food Work in the Family and Gender Aspects of Food Choice
• Sociology of Food and Nutrition
• Food and Grades of Students at School
• Food Product Trends Related to Consumer Demands
• Food Processing and Farming Methods
• Fast Food: What Is Really in It?
• Are Packaged Foods Fat-Free Products?
• Investigation of Orange as a Food Commodity
• Diabetic Diet and Food Restrictions
• Public Service Bulletin: Food Safety Issues
• Fast-Food and Tobacco Industry Regulation
• The Aspects of Food in the Hindu Religion
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• Nutrition. 3-Day Food Intake
• Magnesium in Food and Dietary Allowance
• Polymerase Chain Reaction-Based Diagnostics for Pathogens in Food
• Food Diary Project: Dietary Recommended Intakes (DRI)
• “The Bitter Truth About Fast Food” by Schlosser
• Brazil Food Culture and Dietary Patterns
• Sugar Is Back on Food Labels as a Selling Point
• Overnutrition, Obesity, and Food Insecurities as the Global Concerns
• A Sociology of Food and Nutrition: Unity of Traditions and Culture
• Nutrition: Chemical Composition of the Food
• Keeping a Food Diary: Control of Calorie Intake
• Entrepreneur Ayesha Khan and Her Food for Employees
• Biotechnology and Animal Welfare: How Genetically Modified Chicken Serves the Demand in Fast Food Chains
• Healthy Food With Proper Rationing and Balanced Meal
• Organic Foods: the Best Solution or Not?
• European Union Health Law and Food Law
• Rhetorical Analysis on Healthy Food and Labeling Problem
• Introducing Infants to Semi-Solid Food
• Food Costs Reduction in a Food Establishment
• Independent Food Safety Inspections in US Restaurants
• The Problem of Food Safety and the Spread of Various Diseases
• Protecting Americans From Food-Related Illnesses
• Organic Food Is Not a Cure for Environmental and Health Issues
• Home Isolation Survival Kit: Food Kits for Emergencies
• Quality System Implementation in Greek Food Sector
• New Food Movements: The Raw Foodism
• Festive Food in Chinese-Vietnamese Fests by Nir Avieli
• Food Addiction and Obesity in Children and Teens
• Food Texture in Packaging of Cakes, Pastries and Sweets
• Food Security and Environmental Designers
• Agriculture and Environment: Organic Foods
• Adverse Impacts of Food on Human Health: Toxicity, Nutritional Deficiency, and Allergenicity
• Fast-Food and Restaurant Strategic Marketing
• Gastronomy in Commercial Food Science Operation
• Soul Food: The Origin and Reasons of Vegetarianism
• Role in Local Food System – Pumpkins
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• Genetically Modified Foods: Substantial Equivalence
• The Demand for Food in South Africa
• Writing on Preservation and Distribution of Food
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Marketing Case B: Freddy Favors Fast Food and Convenience for College Students
• The Right to Food: Government Policy
• Safety and Quality: Food Contaminants and Adulteration
• Americans` Unique Dietary Patterns and Food Preferences
• Rice: Food Ingredient as a Currency
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Use of Fast Food Meals in the United State
• The Specificity of Chinese Culture in Terms of Food and Music
• The Food Served in Venice: World Famous Italian Foods
• Science Nutrition: Controversies in Food and Nutrition
• 3D Printed Food and Utensils Safety
• Meatpacking and Fast-Food Industry: Making a Better Tomorrow
• Meat and Fast-Food Industry: What Are We Eating?
• Fast Food Epidemic: The Dark Side of American Meal
• Fast Foods Popularity: Causes and Effects
• Texture Description of Food for Preschool Children
• Water Efficiency in Food Production: Food Security, and Quality of Life
• The Analysis of the Annual Amount Spent on Organic Food Using Multiple Linear Regression
• The Opportunity for School Food to Influence a Child’s Dietary Intake
• Food Distribution and Water Pollution
• Extending Existing Knowledge in the Area of Schools Foods and Their Influence on Children’s Diets
• How Architecture Is Being Used to Meet the Challenge of Food Provision
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Food and Drug Administration Importance
• Zero Hunger and Food Production in Abu Dhabi
• Dough Pizza Company in the Food Truck Industry
• Genetically Modified Foods: Pros or Cons
• Science and Grow Food Sustainability
• Processed Food Industry
• Processed Foods and High Fructose Corn Syrup Effects
• Food & Drug Administration: Federal Health Agency
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Innovation From Google as Free Food Strategy
• Environmental Issues and Food Efficiency
• The Food Company New Product Development Group
• Advanced Food Bioanalysis
• Conventional Food System: Justice and Security
• Gulf Food Security and Delicate Diplomacy
• Hong Kong Street Food in Ethnographic Studies
• Food Anthropology and Its Research Methods
• Low-Calorie Frozen and Microwavable Food Industry
• Food, Customers, and Culture in the Grocery Store
• Fast Food Restaurants and Buyers’ Responsibility
• Food and Taste Process Issues
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Fast Food, Fat Profits: Obesity in America
• Food Choices: Diets and Diseases
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Food Safety and Health Violation at Workplace
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Food Insecurity and Depression in Poor Families
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• New Zealand Food Market
• Genetically Engineered Food Against World Hunger
• Problem of Food Overconsumption
• Demographic Transition Model and Food Security
• Food Texture and Health Outcomes Association
• The Impact of Supply Chain Efficiency on Food Losses
• Chemical Contaminants in Food: Endocrine Disruptors Study
• Farmers Views: Should Organic Food Be Promoted From?
• Scientists Views: Should Organic Food Be Promoted?
• Should Organic Food Be Promoted?
• The Organic Food Benefits
• Globalization, Food, and Ethnic Identity in Literature
• What Is “Organic” Food?
• Disguised Observation: Students Food and Drink Preferences
• Food Safety at Introducing of New Meal
• Food Security: Opportunities in Asia
• Food Product Risk Assessment
• ELISA and PCR Techniques: Food Quality
• The Effect of Food Texture on Health Outcomes
• Chicago Food and Beverage Company: Human Resources
• Childhood Obesity and Food Culture in Schools
• Food Texture Research for Healthcare
• Food Delivery Industry Drivers in the United Kingdom
• Food Safety: Washing Contact Surfaces and Cooking
• Common Food Preparation Methods and Their Effects
• Technology and Communications in the Global Food Industry
• Balogne Food Company’s Operations Management
• East Asian Food and Its Identifying Factors
• Do-Do Online Fresh Food Supply LLC’s Business Plan
• The Food Angel Visiting Project
• Visual Cameras and Inspection in Fast Food Restaurant
• Food Allergies Management
• Carlo’s Food Company: Information Misunderstanding
• Healthy Food Truck: Management Project
• Oil-For-Food Program: International Law Issues
• Janesville School District Food Services Leadership
• Food Nexus Models in Abu Dhabi
• Family Food and Meals Traditions in Dubai History
• Schneiders Food Company and Tyson Foods Inc.
• Food Corporations’ Damaging Influence
• Unhealthy Food Access and Choice Ethics
• The Science of Why You Crave Comfort Food
• The Best Food for Consumption and Six Nutrients
• Genetically Modified Foods: Scientific Resources
• New York City Low Food Affordability Areas
• Healthy You: Diets and Food
• Food Regulations by Companies and Governments
• Imbalance in Food Supply and Growing Demand
• Organic Foods Consumption and Cancer Prevention
• “How to Solve the Food Waste Problem” by Chavich
• Genetic Engineering in Food: Development and Risks
• Sustainability Strategies in the Food Industry
• Food and Water Quality Testing Device
• Popular Food as a Part of Contemporary Culture
• American Food Industry in “Food, Inc.” Documentary
• Food Production and Animals Suffering
• Black Families’ Issues in the “Soul Food” Series
• Fresh Food Provision for Low-Income Families
• UAE Food & Clothes Retail and Restaurant Business
• Pet Food Industry in the United States
• Healthy Food: Lesson Plan
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• Long-Term Investment Decisions in Food Industry
• US Pet Food Delivery: Industrial Marketing
• Cultural Studies: Aesthetics of Food and Wine
• Australia New Zealand Food Authority Business Plan
• McDonald’s Digital Campaign “Our Food. Your Questions”
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• Food Security and Sustainable Local Food Systems
• Fast Food Consumption in New Jersey (United States)
• Mexican Cuisine’s Transition to Comfort Food
• Food and Drug Administration’s Strategies
• Employee Turnover in Fast-Food Restaurants
• Food and Stress Relationship: Psychological Factor
• Gluten-Free Products in the US Food Market
• Low-Calorie Frozen Food Company’s Market Structure
• Kokubu Food Company’s Trends and Information System
• Depressive Food Intake Disorder
• Organic Food as a Solution of Global Food Problem
• Glass vs. Paper/Cardboard in Food Packaging
• The “Waist Banned” Article – Taxes on Junk Food
• Food Business and Government Role in Saudi Arabia
• Factors Contributing to Fast Food Consumption in UAE
• Future of Food: Effects on the Planet
• The Fast Food Danger Awareness Among the Young People
• Organic Farming for Sustainable Food Production
• Food Nexus Tools and Results
• Halal Food and Terrorist Organizations in Australia
• Food Sovereignty in United States
• Malaysia National Agri-Food Policy: Local Food Promotion
• Sliders Mobile Food Truck Marketing Plan
• Food Security in the United States: The Major Lapses of the Conventional Food Systems
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Spoilage Device: Forget Expiration Dates
• The Mass Production of Food: Food Safety Issue
• Animal Production and Food Availability
• Food Production Workshop Instructional Plan
• Froma Harrop Views on Genetically Modified Food
• Carbon Dynamics and Food Chains in Coastal Environments
• Temperature Impacts on Food
• Nutrition Process: Eating Healthy Foods
• Special Food Shop for Pregnant Women
• Traditional Medicine or Food Customs in a Chinese Culture
• Healthy Consequences of Fast Foods
• Food Production, Sharing, and Consumption
• Fast Food War in Singapore: The Stiff Competition and Fight for Customers
• Service Marketing: Food Market
• Recent and Promising Food Allergy Treatments
• Feeding Baby: How to Avoid Food Allergies
• Traditional Food Culture in the Indian Religion
• Nitrogen from Food Waste
• Food’ Role in International Students Interaction
• Hinduism Religion: Food and Asceticism
• Food as a Means of Cross-Cultural Interaction
• Nutrition: Is Genetically Modified Food Bad or Good?
• Should Fast Food Qualify As “Food”?
• Fast Food Industry and Its Impacts
• The Practice of Fast Food in the United States
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Food Role on Social Events
• Optimizing Production in the Food Industry
• Genetically Modified Foods: Should They Be Consumed?
• Corn is Our Every Day Food
• Analysis of the Documentary Fast Food, Fat Profits
• Good Food That Does not Grow on Trees: Analyzing the Key Supply Chain Issues
• Organic Foods in Australia and the USA
• Determinants of Success in the Swedish Food and Drink Industry
• The Economic Effect of Issuing Food Stamps to Those in Poverty
• Obesity and Fast Food
• Liability in Food Illness Cases
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• Food Security in Sydney
• Local Food Production in Malaysia
• Threats to Global Food Supplies
• Food Borne Diseases of Intoxicants on MSG
• Increasing the Consumption of Healthy Food Products
• Operations Decisions for Krafts Foods Inc. and Manute Foods Company
• Kraft Foods’ Diverse Brand Portfolio
• Monaghan’s Conributions to Society Foodservice Management
• Analysis of Whole Foods Market’s feedback loops
• Analysis of Whole Foods Market using Nadler-Tushman Congruence Model
• Analysis of Whole Foods Market’s inputs
• Organizational diagnosis for Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Large-Scale Organic Farming and Food Supply
• Organic Food Marketing Prospects
• Business and economics: The organic food sector
• Consumer Decision-Making Process on Buying Organic Foods
• Food and Drug Administration in United States of America
• Literature Review on Organic Food and Healthy Diet
• Foods That Effect Children With ADHD/ ADD
• Why Food Services Are the Most Commonly Outsourced Function in the Business Community
• Food and Wine Tourism
• A Typology for foodservice menu development
• Eco-Friendly Food Product Production and Marketing
• Food for the Hungry – Non-profit Organization
• Effects of Food Advertising in Australian Television on Children Aged 5-12 Years
• Sustainable Development in the Food Area
• Food additives: Artificial sweeteners
• Company Research: Whole Foods
• Evaluate Human Resource Issues in Hong Kong Food and Environmental Hygiene Department
• Could Biotechnology Solve Food Shortage Problem?
• Does Circadian Rhythm Affect Consumer Evaluation for Food Products?
• Are China’s Grain Trade Policies Effective in the Stabilization of Domestic Food Prices?
• Can Better Governance Improve Food Security?
• Does Corporate Social Responsibility Matter in the Food Industry?
• Are Female-Headed Households More Food Insecure?
• Can Drought-Tolerant Varieties Produce More Food With Less Water?
• What Factors Determine/Influence the Food Choice People Make?
• Why Are Restricted Food Items Still Sold After the Implementation of the School Store Policy?
• Are Food Safety Standards Different From Other Food Standards?
• Can Food Monitoring and Accessible Healthy Food Help Combat Child Obesity?
• Are Food Stamps Income or Food Supplementation?
• Can Government-Allocated Land Contribute to Food Security?
• Is Genetically Modified Food Safe for Consumption?
• Can Insects Increase Food Security in Developing Countries?
• Are Input Policies Effective to Enhance Food Security in Kenya?
• Can Non-wood Forest Products Be Used in Promoting Household Food Security?
• What Are Most Serious Negative Effects of Eating Fast Food?
• Who Does Regulate Food Safety for the United States?
• Should the Government Regulate Food More?
• Chicago (A-D)
• Chicago (N-B)

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Restaurant Essay: Review & Evaluation of a Restaurant, Topics, Prompts

It might be quite an unusual topic to write about. Don’t worry, we will explain how to outline your work and advise what you should and shouldn’t do.

In this article, we will tell you how to write a restaurant review essay. We have prepared some tips, a list of topics, writing prompts, and three essay samples. You will also find the FAQ section at the end of the article. Let’s begin!

• 🍽️ Restaurant Essay Writing Tips
• 🥗 85 Restaurant Essay Topics
• 📊 Restaurant Evaluation Samples

🍽️ Restaurant Essay. Writing Tips

Here are some valuable tips on restaurant essay writing. Use these hacks to save your time and nerves and make a perfect writing piece.

Start a Restaurant Essay with Research

Research essays of other scholars and professional critics’ reviews. Based on the discovered information, decide what kind of essay suits you the best. Also, research the restaurant that you will describe in the paper.

Here are the things you need to consider:

• Vocabulary. Notice the specific language that appears in this type of writing. Make a small glossary and search for the meaning of frequently used words.
• Structure. Probably, you need to write a descriptive paper. Research its structure and observe how others implement it in long and short essays.
• Critical thinking. Everything you have found needs evaluation . Not all of the information is relevant. And more importantly, not all of the sources are worth your attention.
• Your notes. Make sure you include all the ideas you’ve found for your restaurants essay.       

Be Objective in Any Kind of Essay about Restaurant

Sure, the paper should reflect your opinion. But don’t make it a Google review. You need to support your thoughts with solid argumentation and evidence.

Follow these tips to be more objective:

• Use exact numbers. For example, instead of “many,” write the number or percentage.
• Write in the third person. Unless you have other instructions, avoid using the word “I” and such statements as “I believe,” “I think,” or “in my opinion.” But if your topic is “My favorite restaurant,” or you do a review based on your experience , it is okay to make it first-person.
• Don’t use words that can exaggerate your writing. Such terms as “very,” “really,” “never” are better to avoid.
• Support your statements with facts. If you express a thought, prove it with credible sources.

Outline Your Restaurant Essay

You need an outline to create a roadmap to your restaurant essay. It is also useful when it comes to planning your time and the content of the paper.

• Introduction. Explain the focus of the paper and provide background. Introduce the questions that you will answer in the following paragraphs. Don’t forget to make the last sentence your thesis statement. It will be a summary of what you will describe in the body of your essay.
• Body . The content of body paragraphs depends on the type of paper. For example, in an argumentative essay, each passage presents a separate argument. Let’s suppose you write an essay about your favorite restaurant. Describe these aspects separately: cuisine, interior, and service . Add details and analyze them.
• Conclusion. Summarize the main points of your essay and synthesize the information. Restate your thesis and don’t introduce any new information.

🥗 85 Food & Restaurant Essay Topics

Here we will suggest some titles for your restaurant evaluation essay. You can pick one of those or use it as a starting point.

Restaurant Review Essay

• How do restaurants and cafes use social media for their benefit?
• Describe a business plan to enhance a restaurant’s revenue.
• What is the best time to visit a restaurant?
• Describe your most unpleasant experience in a restaurant.
• Review a popular restaurant in your town .
• Restaurant takeaway food review: Does it feel the same to eat restaurant food at home?
• Tell a story about visiting a restaurant as a child.
• What restaurant would you recommend to people who visit your town?
• Fast food restaurants: Review .
• Describe a restaurant you would never visit again .
• Review a restaurant that is the nearest to your home.
• Best Food Superstores’ negative customer experience .

Restaurant Evaluation Essay

• Evaluation of the main course in a restaurant.
• Evaluation of the service provided in a restaurant .
• Pizza Hut Restaurant’s evaluation using Porter’s Five Forces model .
• Evaluation of entertainment in a restaurant.
• Evaluation of the interior in a restaurant.
• Evaluation of the quality of food in a restaurant.
• Evaluation of the concept of a restaurant.
• Evaluation of a popular chain of restaurants .
• The Penang Mutiara Restaurant operations management .
• How can you define that the restaurant you visit is a good one?
• Evaluation of Highlands Restaurant .
• What three criteria would you use to evaluate any restaurant ?
• Legal Seafood Company’s mission, culture and philosophy .
• Compare your expectations and an authentic experience visiting a restaurant.
• Frank’s All-American BarBeQue restaurant analysis .

My Favorite Restaurant Essay

• Describe an imaginary ideal restaurant you would like to visit.
• Describe your favorite fast-food restaurant chain .
• How many favorite restaurants did you have in your life?
• Describe your favorite restaurant that you visited while traveling .
• What was your favorite restaurant in childhood?
• What are the things that your favorite restaurant lacks?
• Tell your readers about the first experience visiting your favorite restaurant .
• Describe your favorite dish served in a restaurant.
• The reasons why you like your favorite restaurant .
• How do people choose their favorite restaurants?

Home Cooking vs. Restaurant Cooking Essay

• The advantages and disadvantages of eating in a restaurant .
• Restaurant training: Country cooking program .
• Is it possible for a regular person to cook like restaurant chefs?
• Describe your favorite meal that you can cook at home.
• Mexican cuisine: restaurant vs. home food.
• Tell about a dish that is traditional in your family.
• Is there something that you can cook better than in a restaurant?
• Restaurant business model : How much should the dishes cost?
• Do you prefer eating at home or in restaurants?
• Is there a restaurant dish that you would like to learn to cook?
• Why do people visit restaurants instead of eating at home?

Other Restaurant Essay Topics

• Restaurant services and competitive advantage .
• Operations management and productivity at Hard Rock Cafe .
• Strategic marketing of Oishi Gourmet Restaurant .
• Mega sport events impact on London’s restaurant market .
• Novikov Group: Internationalization of the Russian restaurant business .
• Cafe Coffee Day: Business plan .
• Briefing for restaurant employees .
• Restaurant outsourcing: Case study .
• Managers’ motivation in the US restaurant business .
• Effective management of a restaurant .
• Motivating the Nectar Restaurant waitresses .
• “Angliss Restaurant”: Angliss Entertainment Complex’s code of conduct .

Food Essay Topics

• Fresh food for low income families and individuals .
• Genetically modified food overview .
• History of sustainable global food economy .
• Ben Foods Pte.: Online ERP integration sales catalogue .
• Youngsters’ and television: Impact of food advertisements on an increase in obesity rates .
• Loving Organic Foods: Case report .
• Effects of climate change on agriculture and food .
• Whole Foods Market Inc.’s finance and capital .
• McDonald’s fast food company: Operations management .
• Kudler Fine Foods Company’s marketing research .
• Technology transfer in global food management .
• The Whole Foods Company’s opportunities and threats .
• Kudler Fine Foods Store’s marketing analysis .
• Whole Foods Market company analysis .
• Foodstuffs Company’s strategic human resource management .
• Kraft Food Group’s integrative analysis .
• Bay Health Foods Company’s environments .
• Sainsbury’s Supermarket: The UK food retail industry .
• Indian ethnic food in the UK: The new product development .
• Multinational company in the fast food industry: McDonald’s .
• McDonald’s leadership role in the fast-food industry .
• An evaluation of the Prospects for Sainsbury’s Supermarkets in the UK food retail industry .
• Fast food industry: Service quality and customer retention .
• The triple bottom line in a snack food company .
• Working conditions in the seafood industry .

📊 Restaurant Evaluation Essay Sample

Here are a few samples of essays on restaurants and cuisine. Use them as references for your future writing. You can also find some inspiration or ideas in the passages.

Restaurant Review Essay: Modernity in the Heart of Brooklyn

Modernity is a contemporary experimental restaurant located in the heart of Brooklyn. A blue neon sign which blinks from time to time attracts your attention immediately. This restaurant is a good place for people who look for the unusual interior, interesting food, and fast service . The restaurant looks like a futuristic mix of bright colors, unusual furniture, and futurism. There are two floors, a bar on the first floor and tables of different sizes and shapes on the second floor. The walls are decorated with abstract paintings, pictures of aliens and UFOs, and small neon signs like the one above the entrance. The staff wears uniforms that remind space suits. Light techno music and static sounds are playing. The restaurant is consistent with its name. The menu might seem confusing when you first open it. Such dishes as “Martian’s brain” or “Unicorn’s milk” turn out to be pumpkin soup served with colorful bread and a milkshake. I ordered a dish called “Jupiter on vacation” and a “Weightlessness” drink. They brought me a chicken bowl with blue seasoning that reminded Jupiter and a dark cherry drink with zero calories. Modernity is a place where you can try amazing food, but it is pretty simple in taste. As soon as I arrived and chose a table, a smiling waiter gave me the menu. I just had to press the “Emergency evacuation” button to see him again and place my order. They brought it in five minutes, which is quite fast for a restaurant full of visitors. The waiters and waitresses seem busy and going from one part of the restaurant to another. I recommend visiting Modernity at least once to see the way it looks and enjoy the service. It is a place where every detail is conceptual and exciting. If you are looking for a restaurant where you can take some photos and enjoy a creative atmosphere, Modernity is a good choice.

A cafe called Cliff is not far from where I live. You might not even notice it in the surrounding trees; however, this is what makes Cliff worth visiting. I love this place because of its qualitative coffee and meals, beautiful location, and service. They serve specialty coffee, which made me their regular customer. Its taste is a perfect mix of bitterness, chocolate flavor, and a bit of sour aftertaste. I am a big coffee lover, so this café impressed me. Cliff also offers twenty different deserts that are an excellent match to a cup of coffee. Some of them are vegan options; that is why anyone can choose a treat for themselves. You can also order a sandwich or a salad here, and the food is always fresh. Their approach to nature deserves respect. The café’s outside area looks like a small park with tiny chairs, tables, and benches. If you ask for a blanket or bring your own, you can enjoy your meal sitting on the lawn in a comfortable position. Cliff is a ten-minute walk from my apartment, so I often go there to study surrounded by these beautiful trees. The interior combines brown and grey colors; most of the objects are made of concrete and wood. The waiters and baristas are cheerful and always ready for a small chat. They help me with my choice and complete the orders fast. Cliff also has quite a fast Internet connection. That is the reason why I regularly see at least ten freelancers working there constantly. The music that plays there is not too loud, but you can still hear it from any spot. Cliff looks clean and neat, that is why I enjoy every minute I spend there. There are many good coffee shops in the area, and this one is worth your attention. Try this place if you enjoy nature, polite service, and a peaceful atmosphere. Choose your favorite coffee drink and a small dessert to dine in the garden.

I don’t visit restaurants so often because my father is a chef. He has been in the culinary sphere for more than 20 years, working in an Italian restaurant. I prefer eating at home to eat as delicious food as in restaurants, hone my culinary skills, and spend more time with my family. Every meal my father cooks at home is a product of his professional approach and good taste. He even creates his dishes and invites us to try them. He changes recipes, experiments with flavors and seasonings, and describes everything he did while we were testing the dish. I feel like a famous food critic each time I try to guess the ingredients and the way of cooking. The next thing I love about eating at home is cooking. I enjoy spending time in the kitchen, even though I know I will not do it professionally one day. My dream is to become a software engineer, but good cooking skills are always a benefit. Having such a teacher as my father, I am sure my culinary skills become better each time. We buy groceries, cook, eat, and clean up together. It is like a small ritual that became a tradition in our family. That is far more than just visiting a restaurant to me. We don’t wear fancy clothes, stand in a queue or make reservations, and spend as much time as we want together. We find it more convenient since we have fun and don’t have to go anywhere. Eating at home can be a better experience than eating in a restaurant if you enjoy cooking. There are so many things to explore. You can try different cuisines, experiment with recipes, and teach each other. If you haven’t tried such time spending, I highly recommend it!

How to Structure a Restaurant Essay?

Most academic essays consist of five paragraphs. In your restaurant essay, include an introduction, three body paragraphs, and a conclusion. You can also make a small glossary before the introduction or in it.

How to Write a Restaurant Review Essay?

Share your experience through making a narrative. Provide some background information about a restaurant and describe your general opinion. Explain your point in the following paragraphs, support it with evidence. Conclude your essay with a summary of the evaluation and state whether you recommend it or not.

How to Write the Name of a Restaurant in an Essay?

If you want to avoid mistakes, visit the restaurant’s website. You can find the exact spelling there. In your essay, start it with a capital letter. Don’t use quotation marks unless they appear in the official name of the restaurant. If the restaurant doesn’t have a website, try to find their social media accounts.

Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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Eat, Sleep, Wander

30+ Good Restaurant Review Examples to Copy & Paste

21 . Amaazing food! The whole experience from start to finish is great waitress is always so friendly and kind. The food can’t get better and the prices are fair for the portion size. Always a great spot to get great food.

22 . Legitimately the best restaurant around ( CN ). Doesn’t matter what I get I end up liking it. My partner and I have been eating here for a few years now. They make the ( FN ) for breakfast and probably the best ( FN ) I’ve had.

23 . The food at ( RN ) is exceptional! Very tasty and well prepared and you can chose among many menu options. I love the service at the place and the chef is so friendly with the guests and always takes care to offer the best quality! I highly recommend this place.

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24 . My partner and I visited ( RN ) and were amazed at not only the quality of food, but also the service. We had the ( FB ) and ( FN ) for dessert. This is easily one of, if not the best meal we’ve ever eaten. I cannot recommend this place enough! Such a warm and welcoming environment!

25 . Delicious high quality plates, selection of wines and great service. We tried all their entrees, one of their desserts, and everything was de-li-cious. Highly recommended.

26 . Searching for places to eat in the local area and this place popped up. I don’t normally leave reviews but I feel compelled as the food was absolutely exquisite. The ( FN ) may be the best dessert I’ve ever had! Just annoyed I had to share it.

27 . Absolutely amazing place to eat, we will be making a reservation for our next visit in ( CN )! 10 of 10 for every single aspect of this meal, and this is coming from people who know and love great food!

28 . Absolutely amazing! The place is beautiful and staff are super friendly and the food is delicious. I love that you get a lot of food as well for the price. It’s definitely not like other expensive restaurants and you only get a small amount of food. I am definitely going back.

29 . The menus options are an excellent value. The dining experience overall is very pleasant. I highly recommend this restaurant.

30 . Everything about this restaurant was great. The place was clean and smelled good. The staff and greeter was very nice. Our waiter was awesome, the staff also worked as a team in bringing and cleaning up our food. The food was fresh and awesome. Then we also had dessert and that was really good as well. Great atmosphere with really nice people.

31 . Absolutely amazing! The place is beautiful and staff are super friendly and the food is delicious. I love that you get a lot of food as well for the price. It’s definitely not like other expensive restaurants and you only get a small amount of food. I am definitely going back.

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Restaurant Review (Essay/Paper Sample) 2023

If you like this essay, don’t be shine to  Pay People for Essays at EssayBasics .

Are Cheap Essays Legit and Is it realistic to expect a low-cost, High-Quality Essay from a Cheap Paper Writing Service ? Most of the time when people are looking to try out restaurants they usually ask for suggestions from friends or family members. If they are new to the place they simply start looking for online reviews for nearby hotels. It’s no lie that good and bad reviews can either make or break a restaurant’s reputation. Through this essay, I will provide a review of how I felt when I visited the Papua restaurant. 

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Table of Contents

500 words Long Essay on Restaurant Review for Kids of Class 3 to Class 9

When people are looking to try some new restaurant, they start looking for online reviews. Reviews are by far the best way to judge whether you should or shouldn’t try a restaurant. Today’s essay is a review of a Papua restaurant. 

Papua restaurant is situated in the heart of a small town in Makuta Province, Peru. It is perched on top of mara hill. It’s a favorite hangout place for couples, families, and sportsmen. The atmosphere is welcoming and admirable. Out of all the different restaurants I visited in Peru, this one had the most beautiful climate and eye-catching scenery. When you enter you get aw-stuck by the amazing interior and beautiful environment. You start to feel all cozy and comfortable when you sit and look around.

The restaurant offers its customers a wide range of entertainment options. These include live bands, plays, clubbing, camping, etc. All these facilities enable the customers to explore the countryside. They do also offer accommodation services with a wide array of choices for couples, singles, and families. Their accommodation rooms are well-designed and provide a magnificent view of Mara hill.

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Now we come to the most important section, which is none other than the food section. The restaurant offers a wide variety of delicious food items including fried rice, steak, different cuisines, Chinese & Italian food along with mouth-watering dessert and chicken dishes. The owner himself instructed the waiters to attend to each customer for the best quality. 

They also had a small snack bar that I loved. From the snack bar, I ate Ceviche, one of the most popular snacks in Peru. It was chilly, sour, and lively at the same time. I never tried raw fish before that and was skeptical at first but when I finally tried it, it blew my mind away. I would love to try it again, even a million times more. Based on my experience of the food I tried in this restaurant, how it tasted, and how well it was presented I would recommend it to all of you reading my review.

Let’s now talk about the room service. It was also good but not great, it wasn’t great because the rooms were less clean and untidy. Whenever I ordered food it arrived late because the room service was not quick enough. Other than that, they came every time I prompted. They were really friendly, skilled, and dedicated individuals. Despite all that, they still need to work on the tidiness of the rooms and the time they take to deliver the food. 

The pros and cons of the Restaurant:

Overall it was a great experience. If I were to score it on a scale of 1 to 10, I would give it a 9 or else a 4.5-star review. 

The Pros of this Hotel

The atmosphere, the taste of food, outside view, meals, dining experience, and price of food were all amazing. In addition to this, the accommodation services offered by the restaurant at those prices were a blessing.    

The Cons of this Hotel

As I also mentioned above, based on my experience, the restaurant had one downside and it was the room service. Other than that I was completely satisfied with all other services offered.

My Recommendation

Concisely, Papua restaurants deliver the best dining experience with exquisite flavors. I highly recommend going there and to experience it yourself. I am hopeful that everyone will enjoy all they offer and not just the food. I would love to visit again if I ever get a chance to travel to Peru. 

Short 150-200 Words Restaurant Review Essay in English for Children and Kids from Primary and High School

I am writing a review of the beautiful Papua restaurant I recently visited during my time in Peru. This hotel is situated in the heart of a small town in Makuta Province, Peru. It is constructed on top of the elegant Mara hill. 

When you enter the hotel you get awe-stuck by the delightful merge of antique art and modern designs. The designs and architecture coupled with elegant lighting leave you all cozy and relaxed. From the top of the mountains where the lounge is pegged, there was a breathtaking view of the slopes and the short waterfall. 

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Adjacent to a winding road downhill there are the rolling plains that add to its beauty. They offer live bands, clubbing, camping, and accommodation services. During my stay, I had the pleasure of experiencing their accommodation, clubbing, and food services.

The restaurant’s menu was mouth-watering with a plethora of options. Most meals were prepared from fresh, healthy organic ingredients found in abundance within the restaurant vicinity. Some of their recipes featured local flavors which you should surely try out, they were rare and delicious delicacies. 

The accommodation was also very neat and tidy with room service always standing by for anything we needed. On top of that, the breathtaking view I had from my room was something I will never forget.

I would recommend this restaurant to anyone who is thinking about visiting Peru. The quality of food, the location, family atmosphere, and accommodation services were all up to the mark. It’s also a great couple and family space. Based on my experience, I would give it a 5-star review and would love to visit again if I ever can. 

FAQ’s About Restaurant Review Essay 

Q1: how to write a restaurant review essay .

Answer: Start with the introduction of the restaurant in the opening paragraph. Talk about their services and how you felt about them in the body. End it with positive or negative feedback.

Q2: How do you start a restaurant review essay?

Answer: Start the hotel review essay by giving an introduction to the restaurant. Like where it’s located, how it looked at first sight, why did you visit it in the first place, and then move on to the body section. 

Q3: How do you write a review essay?

Answer: For this, you should first introduce what you are going to review. After that provide strong arguments when you discuss how you felt there. End it with a conclusion based on those arguments. 

Q4: How do you write a restaurant food review?

To do a food review always make sure you focus on all the aspects of the food and not just the taste. These criteria might include hygiene, food presentation, freshness, the menu, and most importantly the taste.

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