Or at least those who write about it, either as a profession or as a hobby.
As usual, it seems the professionals are somewhat disdainful of the hobbyists, because apparently not just anyone is discerning enough to appreciate the subtle nuances inherent in consuming a bad steak served badly.
In any event, the guarantee of quality in either food or writing can never be determined solely by the price paid for it.
Posted by Terry Oglesby at February 27, 2007 01:45 PM