PublishedPenguin, February 2015 |
ISBN9780241973479 |
FormatSoftcover, 96 pages |
Dimensions18.1cm × 11.1cm × 0.6cm |
'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.
They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the souffle had achieved a certain ineffable lightness. And yet, when I compare dinner to bodily fluids, the room to an S&M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy.'
