Ruth Reichl
Ruth Reichl
Ruth Reichlis an American chef, food writer, co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and the last editor-in-chief of the now shuttered Gourmet magazine. She has written critically acclaimed, best-selling memoirs: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise and Not Becoming My Mother. In...
NationalityAmerican
ProfessionEntrepreneur
Date of Birth16 January 1948
CountryUnited States of America
We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are bred to be portable.
It was through cooking food and sharing it with each other that our ancestors learned how to become social animals.
I was in Berkeley when the food energy in America was in Berkeley. Then it moved to Los Angeles, and I went to Los Angeles. It moved to New York, and I went there.
I think I wrote my first piece about food in 1978.
Given a choice between great food and boring company or boring food and great company, I'll take the great company any day.
I couldn't live without butter. Butter is probably my single favourite food.
One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.
Let's face it: my life tends to revolve around food, and I love feeding people.
Sharing food has always had a central place in civilized societies; it's no accident that so many of our cultural, religious and patriotic rituals are involved with eating.
If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.
You can be a decent critic if you know about food, but to be a really good one, you need to know about life.
The cook doesn't want to be locked away in the kitchen anymore. He or she wants to be around the guests. That means that kitchen appliances suddenly become like a sofa and table ? things that everybody is going to look at. I think it's a real indication of where we are in food culture today.
The fact that we're giving food this kind of attention means that it just gets bigger from here.
American food is the food of immigrants. You go back a couple of hundred years, and we were all immigrants, unless we're going to talk about Native American cuisine.