This week Julia Moskin, Pulitzer Prize winning food reporter for the New York Times, joins Eric and Taylor to ask whether food is (or can be) art, and how it manages to do that while also just being yummy. Should great food taste like nothing you’ve ever tasted before or should it taste like the best ever version of its ingredients? Is culinary quality subjective or objective? Why do critics write reviews? Tune in and find out.
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