The Best American Food Writing 2020

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The Best American Food Writing 2020
Title The Best American Food Writing 2020
Author
Publisher Houghton Mifflin Harcourt
Release DateNovember 3, 2020
Category New Release
Total Pages 274 pages
ISBN 0358344581
Book Rating 4.7 out of 5 from 8 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. “These are stories about culture,” writes J. Kenji López-Alt in his introduction. “About how food shapes people, neighborhoods, and history.” This year’s Best American Food Writing captures the food industry at a critical moment in history — from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York’s premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

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Title The Best American Food Writing 2020
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Publisher Mariner Books
Release Date 2020-11-03
Category Cooking
Total Pages 272
ISBN 9780358344582
Language English, Spanish, and French
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Book Summary:

The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

Title The Best American Food Writing 2021
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Release Date 2021-10-12
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Book Summary:

The year’s top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. “A year that stopped our food world in its tracks,” writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES • BILL BUFORD • RUBY TANDOH • PRIYA KRISHNA • LIZA MONROY • NAVNEET ALANG • KELSEY MILLER HELEN ROSNER • LIGAYA MISHAN and others

Title The Best American Food Writing 2019
Author Samin Nosrat
Publisher Houghton Mifflin Harcourt
Release Date 2019-10-01
Category Cooking
Total Pages 320
ISBN 9781328663092
Language English, Spanish, and French
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Book Summary:

New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year’s finest writing about food and drink. Best-selling author and winner of numerous awards, Samin Nosrat, selects the year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

Title The Best American Food Writing 2018
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Publisher Houghton Mifflin Harcourt
Release Date 2018-10-02
Category Cooking
Total Pages 320
ISBN 9781328663085
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Book Summary:

“Food writing is stepping out,” legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. “It’s about time...Food is, in a very real sense, redesigning the world.” Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!

Title The Best American Science and Nature Writing 2020
Author Michio Kaku
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Release Date 2020-11-03
Category Nature
Total Pages 384
ISBN 9780358074298
Language English, Spanish, and French
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Book Summary:

A collection of the best science and nature writing published in North America in 2019, guest edited by New York Times best-selling author and ground-breaking physicist Dr. Michio Kaku. "Scientists and science writers have a monumental task: making science exciting and relevant to the average person, so that they care," writes renowned American physicist Michio Kaku. "If we fail in this endeavor, then we must face dire consequences." From the startlingly human abilities of AI, to the devastating accounts of California's forest fires, to the impending traffic jam on the moon, the selections in this year's Best American Science and Nature Writing explore the latest mysteries and marvels occurring in our labs and in nature. These gripping narratives masterfully translate the work of today's brightest scientists, offering a clearer view of our world and making us care. THE BEST AMERICAN SCIENCE AND NATURE WRITING 2020 INCLUDES RIVKA GALCHEN - ADAM GOPNIK - FERRIS JABR - JOSHUA SOKOL - MELINDA WENNER MOYER - SIDDHARTHA MUKHERJEE - NATALIE WOLCHOVER and others

Title The Best American Travel Writing 2020
Author Jason Wilson
Publisher Houghton Mifflin Harcourt
Release Date 2020-11-03
Category Travel
Total Pages 336
ISBN 9780358362043
Language English, Spanish, and French
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Book Summary:

The year’s best travel writing, as chosen by series editor Jason Wilson and guest editor Robert Macfarlane. An eclectic compendium of the best travel writing essays published in 2019, collected by esteemed guest editor Robert Macfarlane, author of Mountains of the Mind and Underland. The Best American Travel Writing gathers together a satisfyingly varied medley of perspectives, all exploring what it means to travel somewhere new. For the past two decades, readers have come to recognize this annual volume as the gold standard for excellence in travel writing.

Title The Best American Sports Writing 2020
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Release Date 2020-11-03
Category Sports & Recreation
Total Pages 368
ISBN 9780358181835
Language English, Spanish, and French
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Book Summary:

The latest addition to the acclaimed series showcasing the best sports writing from the past year. For over twenty-five years, The Best American Sports Writing has built a solid reputation by showcasing the greatest sports journalism of the previous year, culled from hundreds of national, regional, and specialty print and digital publications. Each year, the series editor and guest editor curate a truly exceptional collection. The only shared traits among all these diverse styles, voices, and stories are the extraordinarily high caliber of writing, and the pure passion they tap into that can only come from sports.

Title The Best American Magazine Writing 2020
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Book Summary:

The Best American Magazine Writing 2020 brings together outstanding writing, from in-depth reporting to incisive criticism. The anthology features excerpts from major projects that challenge American certitudes: the Washington Post Magazine’s “Prison” issue, detailing the scope of mass incarceration, and the New York Times Magazine’s “The 1619 Project,” which recenters the nation’s history around slavery and its legacies. It includes extraordinary globe-spanning journalism, including pieces on the genocide against the Rohingya (New York Times Magazine) and the unintended consequences of a dengue fever vaccine (Fortune). Pamela Colloff details prosecutors’ reliance on an untrustworthy jailhouse informant (New York Times Magazine in partnership with ProPublica), and a ProPublica series investigates the disaster that befell the USS Fitzgerald. The anthology showcases the work of remarkable stylists, including Jia Tolentino’s cultural commentary (New Yorker) and Ligaya Mishan’s columns on food and culture (T: The New York Times Style Magazine). Columns by s.e. smith consider disability (Catapult), and the DeafBlind poet John Lee Clark writes about art he can touch (Poetry). Jordan Kisner visits a Martha Washington–themed debutante ball in Texas near the Mexican border for The Believer, and Jacob Baynham offers a moving portrait of his father-in-law (Georgia Review). Arundhati Roy excoriates the increasing authoritarianism of Modi’s India (The Nation in partnership with Type Media Center). The anthology concludes with Jonathan Escoffery’s short story of homesickness for Jamaica, “Under the Ackee Tree” (Paris Review).

Title Eating Words A Norton Anthology of Food Writing
Author Sandra M. Gilbert
Publisher W. W. Norton & Company
Release Date 2015-10-26
Category Cooking
Total Pages 544
ISBN 9780393248708
Language English, Spanish, and French
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Book Summary:

“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—Eater Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.” Selections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy—Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace—enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is.

Secret Ingredients by David Remnick

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Title The Best American Essays 2020
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Publisher Houghton Mifflin Harcourt
Release Date 2020-11-03
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Book Summary:

A collection of the year’s best essays selected by André Aciman, author of the worldwide bestseller Call Me by Your Name. “An essay is the child of uncertainty,” André Aciman contends in his introduction to The Best American Essays 2020. “The struggle to write what one hopes is entirely true, and the long incubation every piece of writing requires of a writer who is thinking difficult thoughts, are what ultimately give the writing its depth, its magnitude, its grace.” The essays Aciman selected center on people facing moments of deep uncertainty, searching for a greater truth. From a Black father’s confrontation of his son’s illness, to a divorcée’s transcendent experience with strangers, to a bartender grieving the tragic loss of a friend, these stories are a master class not just in essay writing but in empathy, artfully imbuing moments of hardship with understanding and that elusive grace. The Best American 2020 Essays includes RABIH ALAMEDDINE • BARBARA EHRENREICH • LESLIE JAMISON JAMAICA KINCAID • ALEX MARZANO-LESNEVICH • A. O. SCOTT • JERALD WALKER • STEPHANIE POWELL WATTS and others

Title The Best American Travel Writing 2018
Author Cheryl Strayed
Publisher Mariner Books
Release Date 2018-10-02
Category
Total Pages 352
ISBN 9781328497697
Language English, Spanish, and French
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Book Summary:

A collection of the best travel writing published in 2017, selected by Cheryl Strayed.

Buttermilk Graffiti by Edward Lee

Title Buttermilk Graffiti
Author Edward Lee
Publisher Artisan Books
Release Date 2018-04-17
Category Cooking
Total Pages 272
ISBN 9781579658519
Language English, Spanish, and French
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Book Summary:

Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist, 2019 IACP Award, Literary Food Writing Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

Serious Eater by Ed Levine

Title Serious Eater
Author Ed Levine
Publisher Penguin
Release Date 2019-06-11
Category Cooking
Total Pages 288
ISBN 9780525533559
Language English, Spanish, and French
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Book Summary:

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

American Food Writing by Molly O'Neill

Title American Food Writing
Author Molly O'Neill
Publisher Unknown
Release Date 2009
Category Cooking
Total Pages 753
ISBN 1598530410
Language English, Spanish, and French
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Book Summary:

Draws on two hundred fifty years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines.

Best Food Writing 2016 by Holly Hughes

Title Best Food Writing 2016
Author Holly Hughes
Publisher Da Capo Lifelong Books
Release Date 2016-11-08
Category Cooking
Total Pages 384
ISBN 9780738219455
Language English, Spanish, and French
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Book Summary:

For sixteen years, this annual anthology has served up the cream of each year's crop of food writing. The 2016 edition continues the tradition with a dynamic mix of writers, from seasoned journalists and authors to star chefs and up-and-coming bloggers. Provocative journalism, intriguing profiles, moving memoir, and more—Best Food Writing 2016 hits the spot for the foodie in all of us.

Title You and I Eat the Same
Author Chris Ying
Publisher Artisan Books
Release Date 2018-10-02
Category Cooking
Total Pages 216
ISBN 9781579658403
Language English, Spanish, and French
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Book Summary:

Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

Title The Best American Travel Writing 2019
Author Jason Wilson
Publisher Mariner Books
Release Date 2019-10
Category
Total Pages 400
ISBN 9780358094234
Language English, Spanish, and French
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Book Summary:

The year's best travel writing, as chosen by series editor Jason Wilson and guest editor Alexandra Fuller.

Zero Proof by Elva Ramirez

Title Zero Proof
Author Elva Ramirez
Publisher Houghton Mifflin Harcourt
Release Date 2021-04-13
Category Cooking
Total Pages 256
ISBN 9780358213468
Language English, Spanish, and French
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Book Summary:

90 spirit-free cocktail recipes from leading and lauded mixologists across the country More than 100 years after Prohibition was enacted, bartenders are actually excited about people not drinking again. From Dry January and alcohol-free bars opening around the country to people interested in abstaining from drinking for better health, the no-proof movement is one of today's fastest-growing lifestyle choices, as consumers become more mindful and re-examine their relationship to alcohol. The no-proof drinker could be anyone, and even traditional bars have taken note with no-alcohol offerings. What do the world's most talented bartenders concoct when they can't use booze? This book answers that question with 90 lush and sophisticated recipes that take the craft to new heights. Veteran reporter Elva Ramirez interviewed the biggest names in cocktails and collected recipes for vibrant no-proof drinks from the world's top bars in Paris, London, and New York. This is the start of a new era in no-proof drinking. Find recipes from renowned bars all over the world, including Death & Co in Denver and NYC, Employees Only, The Aviary NYC, Broken Shaker in LA, Everleaf Drinks in London, Little Red Door in Paris, and many more.

Best Food Writing 2015 by Holly Hughes

Title Best Food Writing 2015
Author Holly Hughes
Publisher Da Capo Lifelong Books
Release Date 2015-10-20
Category Cooking
Total Pages 320
ISBN 9780738218656
Language English, Spanish, and French
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Book Summary:

Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

Title The Best American Travel Writing 2015
Author Andrew McCarthy
Publisher Houghton Mifflin Harcourt
Release Date 2015-10-06
Category Travel
Total Pages 336
ISBN 9780544579286
Language English, Spanish, and French
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Book Summary:

In his introduction, guest editor Andrew McCarthy says that the best travel writing is “the anonymous and solitary traveler capturing a moment in time and place, giving meaning to his or her travels.” The stories in The Best American Travel Writing 2015 demonstrate just that spirit, whether it is the story of a marine returning to Iraq a decade after his deployment, a writer retracing the footsteps of humanity as it spread from Africa throughout the world, or looking for love on a physics-themed cruise down the Rhone River. No matter what the subject, the writers featured in this volume boldly call out, “Yes, this matters. Follow me!” The Best American Travel Writing 2015 includes Iris Smyles, Paul Theroux, Christopher Solomon Patricia Marx, Kevin Baker, Benjamin Busch, Maud Newton Gary Shteyngart, Paul Salopek, and others ANDREW MCCARTHY, guest editor, is the author of the New York Times best-selling travel memoir The Longest Way Home. He has served as an editor at large at National Geographic Traveler and been named travel journalist of the year by the Society of American Travel Writers. He is also an actor and director. JASON WILSON, series editor, is the author of Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits and the digital wine series Planet of the Grapes. He has written for the Washington Post, the Boston Globe, the Philadelphia Daily News, and many other publications. He is the founding editor of The Smart Set and Table Matters.

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