While obtaining a master’s degree at the University of Pennsylvania’s Annenberg School of Communication, I did research in mass communication and mass and popular culture. It helped shape my unique way how I write, think about and conceptualize gastronomy.

I look at, and keep a constant eye on, how restaurant gastronomy in particular has evolved over the past 50 years in terms of innovation and change; the ways in which it is portrayed in mass and social media and their effects on dining preferences and tastes; the influence of new technology on creativity; how access to capital and restaurants as economic entities influence the state of dining; how people make decisions of where and how to spend their time and money on dining and how they talk and write about it; the result of gastronomy moving from an elite to a mass phenomenon; and the myriad of real and conceptual matters that come into my mind on a daily basis. This experience has made me vigorously represent the autonomy and well-being of my fellow diners, an aspect that is inexorably being diminished and thus taking its toll on integrity and calling oneself a dining connoisseur.