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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Pat Nourse ： ウィキペディア英語版 Pat Nourse Pat Nourse (born 1977) is an Australian restaurant critic and food writer. He is currently employed by ''Australian Gourmet Traveller'' magazine as their chief restaurant critic and features editor.〔"The secret life of being a nose and palate for hire" Amanda Meade, The Australian, 17 August 2009, http://www.theaustralian.news.com.au/business/story/0,28124,25937977-7582,00.html〕 He also writes about Australia for the American food magazine ''Gourmet'',〔http://www.gourmet.com/profiles/pat_nourse/search?contributorName=Pat%20Nourse〕 and is the Australian member of the voting academy for the World's 50 Best Restaurants.〔http://www.theworlds50best.com/page/the_academy.html〕 He has been a contributor to ''The Age Good Food Guide'' and ''The Sydney Morning Herald Good Food Guide'', among other publications. ==Criticism== Nourse has been critical in his reviews of the use of truffle oil and other synthetic food products, and the promotion of shark fin〔http://www.abc.net.au/science/features/sharksoup/default.htm〕 on restaurant menus in Australia. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pat Nourse」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.