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: @hannahgoldfield Goldfield’s New Yorker archive 02:00 My Best Friend’s Wedding (P.J. Hogan • Sony • 1997) 03:00Ruth Reichl's New York Times archive 09:00 Ratatouille (Brad Bird • Disney • 2007) 10:00 Garlic and Sapphires (Ruth Reichl • Penguin Random House • 2005) 15:00 "The Pandemic-Proof Atmosphere of the Odeon Outside" (New Yorker • Oct 2020) 15:00 "The Odeon Responds to the New Yorker" (Lynn Wagenknecht • Tribeca Citizen • Nov 2020) 22:00 "The Glorious Fish and Chips at Dame" (New Yorker • Jan 2021) 27:00 "Burmese Food an
