Watch What You Eat
Why look at food? Because its constantly changing appearance tells us a great deal about ourselves and our society.The lecture will examine the subject of food from many directions, exploring the way it has looked at different times in history and in different places in the contemporary world. The talk will consider markets, the table, and media of all sorts.
Before becoming editor-in-chief of Gourmet in 1999 Ruth Reichl was restaurant critic at the New York Times for six years. She has also served as restaurant critic for several publications in the west, including the Los Angeles Times, where she was food editor. Author of Mmmmmm: A Feastiary, Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires: The Secret Life of a Critic in Disguise, she was also chef and co-owner of the Swallow Restaurant in Berkeley, California. Reichl is the recipient of three James Beard Awards, two for restaurant criticism and one for journalism, and several awards from the Association of American Food Journalists.