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Claiborne, and American food

A new biography of NYTimes food critic and chef, Craig Claiborne, reminds us of a time before foodie ingredients, tv chefs, and all that.

"Claiborne reshaped the world of food criticism, taking it from advertiser-friendly puff pieces displayed on what were then known as the newspaper’s women’s page to a respected genre whose work reflected the same rigor and gravity as that of the Times’ drama, music and art critics. He guided a generation of readers from TV dinners, Reddi-wip and Cheez Whiz to classic French cuisine, Szechwan cooking from China and Mexican dishes that went beyond tacos and tortillas."

The book is published by Free Press.

Via Washington Post 

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