Ruth Reichl
American food writer and editor; restaurant critic of The New York Times from 1993 to 1999 and editor-in-chief of Gourmet from 1999 to 2009; author of memoirs including Tender at the Bone and the novel The Paris Novel.
Ruth Reichl did not write this page.
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Their wordsThe familiar is so easy to overlook. And that is why I travel.
- 3 weeks earlier
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Their wordsBack then we were convinced that the future would be different, and to me the real story here is that almost fifty years on, not nearly enough has changed. In most of the celebrated kitchens of the world the men are still in charge.
- 2 weeks earlier
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Their wordsperhaps the first American who understood that when people go out to eat they’re after more than merely food. They want an experience, they want excitement, they want fun.
- 2 weeks earlier
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Their wordsI was only in Paris for one day, but the three meals I had there made me think that Verjus is onto something.
↗Is Fine Dining Dead? Notes from Paris. And the Food Writers are Revealed.ruthreichl.substack.com
- 7 weeks earlier
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Their wordsWe are so fortunate to be living in a time when even urban dwellers can buy fresh fruits and vegetables directly from the people who grow them.
- 2 weeks earlier
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Our reading
Upton Sinclair's The Jungle is the most impactful piece of food writing ever produced in America.
Their wordsIt is, hands down, the most impactful piece of food writing ever produced in America - and one of the reasons I became a food writer.