Special Sauce With Ed Levine

In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I asked Sam how he thinks the internet has impacted the food media landscape, he said "I think it has changed food for the better and for the worse. You know, there's something kind of delicious as a critic, at least in the first years of being able to go to the internet, to get the photographic notes that you would've taken if you weren't raised like a gentleman....You know, this is everybody obsessively photographing their food but, after a few years of that, now chefs are creating dishes that are meant to be photographed. That's a problem, right? The sort of Instagram-bait platings are a problem, so you've got to kind of be careful about it but, on the whole, I can go on my phone and get a reservation in two seconds and order a car and get there and take pictures of the food and then get a news alert or have the president send an alert to my phone, as he did t