We're taught in early language arts classes to write what we know. But in writing about food, the adage creates a paradox: When a reviewer dines out, he or she does so to experience something new or change perception about something common. Thus, the food writer is often forced to write about that which he or she doesn't know.
Food writers work around that obstacle in numerous ways: some become method actors and imagine the stories behind food; some work in kitchens, ask questions or read books to learn; some fake it and coast; some — few — really are good enough to write well about nearly everything.
Source: http://www.boulderweekly.com/
