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Hannah Goldfield is the food critic at\xa0The New Yorker.\n\u201cThere are just only so many ways to say \u2018crunchy.\u2019 There's \u2018crunchy,\u2019 there's \u2018crisp,\u2019 there's \u2018crispy,\u2019 you can say something \u2018crackles,\u2019 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,\xa0I can't say crunchy again in a sentence. What am I going to do? How do I get this across?\u201d\nShow notes:\n\n@hannahgoldfield\n\nGoldfield\u2019s\xa0New Yorker\xa0archive\n\n02:00\xa0My Best Friend\u2019s Wedding\xa0(P.J. Hogan \u2022 Sony \u2022 1997)\n\n03:00Ruth Reichl's\xa0New York Times\xa0archive\n\n\n09:00\xa0Ratatouille\xa0(Brad Bird \u2022 Disney \u2022 2007)\n\n10:00\xa0Garlic and Sapphires\xa0(Ruth Reichl \u2022 Penguin Random House \u2022 2005)\n\n15:00\xa0"The Pandemic-Proof Atmosphere of the Odeon Outside"\xa0(New Yorker \u2022 Oct 2020)\n\n15:00\xa0"The Odeon Responds to the New Yorker"\xa0(Lynn Wagenknecht \u2022 Tribeca Citizen \u2022 Nov 2020)\n\n22:00\xa0"The Glorious Fish and Chips at Dame"\xa0(New Yorker \u2022 Jan 2021)\n\n27:00\xa0"Burmese Food and a Hopeful Vision at Yun Caf\xe9 & Asian Mart"\xa0(New Yorker \u2022 Sept 2020)\n\n35:00\xa0"How Kim Kardashian Is Bringing Buzz (and Business) to Staten Island"\xa0(Alyson Krueger \u2022 New York Times \u2022 May 2022)\n\n\nLearn more about your ad choices. Visit podcastchoices.com/adchoices