"When she started taking the weight-loss drug, the writer worried about the effect it might have on her job. Here, she reflects on how her relationship with food has changed and what the rise of GPL-1s will mean for the food industry here I'd be lying if I said I wasn't concerned about how taking Mounjaro would affect my ability to do my job, which explains why I prevaricated for so long before taking the plunge."
"You don't get to be a restaurant critic without being obsessed with food, and greedy with it. Mimi Sheraton, the legendary and first female restaurant critic of The New York Times, confirmed as much in an interview with Terry Gross in 1987. "In truth," she said, "I would have to say that I probably have pursued this career as an excuse to overeat. I think that the people who are really good at it are all in that position.""
Starting a GLP-1 drug such as Mounjaro can provoke anxiety about professional identity for jobs centered on sensory enjoyment and consumption. Food-related careers often rely on sustained appetite, curiosity, and a willingness to overindulge. GLP-1s reduce appetite and alter taste perceptions, which can change how food is experienced and evaluated. The rise of GLP-1s may reshape dining habits, critics' criteria, restaurant business models, menus, portioning, and marketing. Restaurants may adjust portion sizes, menu design, and pricing strategies to match evolving demand. Culinary storytelling and experiential dining could gain prominence over sheer quantity.
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