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00925njm 22002777a 4500 dc Sánchez-Gómez, Fernando author 2014-05-05 Food Reviewing is the most important genre of specialist journalism on gastronomy. Cooking Critically. History, Theory and Practice of Food Reviewing as a Journalism Genre delves deeply in its textual structure to objectify, for the first time, the culinary analysis criteria that govern modern food reviewing. The goal of this work-book is to be of use to the food journalist, whether a critic of simply an informer and to media studies students: food, catering and tourism students and to professional cooks restaurateurs since they are all interested parties in knowing what values the critic or reviewer when he assesses their food. The tone in which it is written is designed to appeal to the general public interested in reading and good food. Sánchez-Gómez, Fernando. (2014). Cooking Critically: History, Theory and Practice of Food Reviewing as a Genre of Journalism. Amazon Books 978-1499364613 https://hdl.handle.net/10630/31067 Gastronomía - En la prensa Periodismo - Historia - España Cooking Critically: History, Theory and Practice of Food Reviewing as a Genre of Journalism.