Cut to Black: The Dissolve, 2013-2015
Chris Klimek
I just got home from attending a two-week criticism institute, wherein I was one of 14 working arts journalists, aged twentysomething to fiftysomething, to benefit from the instruction of critics for The Chicago Tribune, The New York Times, The Guardian, and other influential publications. That's where I was on Wednesday morning when I got a mass e-mail from Scott Tobias indicating that The Dissolve was shutting down, effective immediately. In its two years of life, that site had firmly established itself as the best place on the web to find smart, enthusiastic, formally inventive writing about movies new and old, famous and obscure. I'd declined a review assignment from Scott only days before, citing my wall-to-wall schedule during the institute.
Scott's e-mail came just as I was heading into a session on restaurant reviewing conducted by Sam Sifton, the Times' food editor. I've always had a chip on my shoulder about food coverage. I don't usually read it, and I often find it precious and/or pretentious when I do. To me at least, it's obvious that food is not art. Yes, it's an important component of culture. Yes, cooking is an admirable skill. But a meal cannot express emotion. An entree cannot communicate an idea. There are sad songs and sad paintings, but there are no sad foods, unless you're buying your dinner at a 7-Eleven.
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