Journalistic integrity or arbiter of taste? The case study of restaurant critic Peter Calder

aut.relation.endpage133
aut.relation.startpage127
aut.relation.volume21
aut.researcherWilliamson, David
dc.contributor.authorWilliamson, D
dc.contributor.authorGoodsir, W
dc.contributor.authorNeill, L
dc.contributor.authorBrown, A
dc.date.accessioned2015-04-27T23:14:23Z
dc.date.available2015-04-27T23:14:23Z
dc.date.copyright2014
dc.date.issued2014
dc.description.abstractIn these times of interactive IT it seems that ‘almost anyone’ has the potential to become a restaurant critic. However, with growing public interest in food and dining out, the opinions of dedicated food critics are important because they sidestep the opinions of friends, advertising and marketing, and can convince potential consumers to either participate voluntarily as customers, or avoid a potentially bad dining experience altogether. In light of this, our paper illuminates the critical perspective of Peter Calder, one of New Zealand's most well-known restaurant reviewers. The discussion reveals the style of review adopted by Calder, as well as his raison d’^etre. Because this paper reflects the views and opinions of a single research participant, its generalizability is limited however the research provides a ‘thick description’ of Calder's reviewing strategy. Calder's work is fuelled by journalistic integrity rather than a preoccupation with dining out or the hospitality industry. This makes Calder's perspective unique. This paper distils how Calder creates his narratives that have, over time, led to a loyal readership. This insight adds to our understanding of the importance of restaurant critics, and, within this case study, how critics view themselves.
dc.identifier.citationJournal of Hospitality and Tourism Management, vol.21, pp.127 - 133
dc.identifier.doi10.1016/j.jhtm.2014.09.001
dc.identifier.issn1447-6770
dc.identifier.urihttps://hdl.handle.net/10292/8621
dc.languageEnglish
dc.publisherElsevier
dc.rightsCopyright © 2014 Elsevier Ltd. All rights reserved. This is the author’s version of a work that was accepted for publication in (see Citation). Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. The definitive version was published in (see Citation). The original publication is available at (see Publisher's Version).
dc.rights.accessrightsOpenAccess
dc.subjectRestaurant review
dc.subjectCritic
dc.subjectJournalistic integrity
dc.subjectOnline review
dc.titleJournalistic integrity or arbiter of taste? The case study of restaurant critic Peter Calder
dc.typeJournal Article
pubs.elements-id174684
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Business & Law
pubs.organisational-data/AUT/Business & Law/NZWRI - NZ Work Research Institute
pubs.organisational-data/AUT/Culture and Society
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