Word: criticism
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...results of Nick's documentary indicate the answer to that question is yes - a conclusion reinforced by the program's editors and his sobering voice-overs. Indeed, while most critics have applauded Nick's effort to reveal the manipulative powers of television, some commentators suggest he nonetheless errs by leaving no room to contest the documentary's conclusions. "Its excessive dramatization and commentary that's too often willing to cut corners and blur issues can be irritating," writes Hélène Marzolf, a television critic for the culture magazine Télérama...
...media critic Daniel Schneidermann says it would be wrong to limit any conclusions drawn from the show to the impact of television alone. "The Milgram experiment showed that people will submit to authority no matter what its form: military, political, medical, a boss - or now a television host," he says, while noting that he has not yet seen the documentary. "The suggestion that television is the unique or most powerful offender in this manner is just wrong...
...original version of this article misstated that Raymond Sokolov had been the restaurant critic of the Wall Street Journal for 25 years. Though Sokolov did write often about food for the paper, he was only officially the regular restaurant critic since the fall...
Sokolov is a rarity even among big-paper critics: though he was only officially the Journal's restaurant critic since the fall of 2005, he has written about food for decades, and brought a wealth of cumulative knowledge to the baffling array of weird foods, concepts and trends that a 21st century eater has to face. Critics, even at potent establishments like the New York Times, tend to be younger, and are often former reporters or freelancers who don't have much of a food background. Even those like Jonathan Gold at LA Weekly or Tom Sietsema of the Washington...
...some degree, the decline of the restaurant critic was inevitable, brought about by the end of fat-cat budgets and the multiplicity of bloggers and opinion sites on the Web. But it's also true that no critic of any status can be anonymous anymore. Frank Bruni of the Times guarded his identity like a relocated mob witness, but every chef in town knew what he looked like from Day One. Another factor, less mentioned but probably more relevant, is simple fatigue. It's hard to get worked up over a piece of chicken after you've been...