The idea of peer review is typically associated with science. My brother feared a mythological villain known as “The Third Reviewer” more than any childhood bogeyman. The food world is no stranger to reviews either. Frankly, science you have it easy.
In the food world, true peer review, where chefs are reviewing the work of other chefs, is usually reserved for culinary competitions and reality shows. Instead, we have professional reviewers. These are food journalists, akin to science journalists. They are professionals at reviewing and can vary widely in ability. They may or may not have expertise in the actual creation of restaurant food. They generally have spent a lot of time in and around restaurants. They are not exactly peers, but we try to be very nice to them lest you wind up in Guy Fieri’s shoes.
What scientists generally don’t have is the “everyone else that sits down and orders a plate of food” review. If you are like me, you do a little review in your head every time you sit down at a restaurant to eat. That internalized review might even get shared with your friends and family; but the advent of sites like Yelp have made it possible to broadcast those little reviews to the world.
Peer review of articles and grants can make or break a scientific career. Professional restaurant reviews can make or break a restaurant. So can those amateur, Internet reviews. Continue reading
