The Times interviewed former restaurant critics for the paper (including former Gourmet magazine Editor-in-Chief Ruth Reichl):
Biggest food trend surprise
“When I first started writing about food in the early ’70s, I would have said that you were insane to suggest that raw fish would one day become so beloved by Americans, that sushi would be sold in supermarkets. On the other hand, had you asked if hot, sweet, garlicky barbecued beef was destined for success, I would have said yes. So I was surprised that Americans have been so slow to embrace the cooking of Korea.” Ruth Reichl
“I’m not persuaded by kale. I do not accept it as the new spinach.” Frank Bruni
