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Episode 498: Hannah Goldfield

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Hannah Goldfield is the food critic at The New Yorker.

“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?

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634 episode

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Episode 498: Hannah Goldfield

Longform

4,144 subscribers

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iconBagikan
 
Manage episode 337334068 series 2296031
Konten disediakan oleh Longform. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Longform atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang dijelaskan di sini https://id.player.fm/legal.

Hannah Goldfield is the food critic at The New Yorker.

“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?

Show notes:

Learn more about your ad choices. Visit podcastchoices.com/adchoices

  continue reading

634 episode

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