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Craig Claiborne and the Invention of Food Journalism | The New School

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Published on Jun 30, 2009

The New School for Public Engagement is a division of The New School, a university in New York City offering distinguished degree, certificate, and continuing education programs in art and design, liberal arts, management and policy, and the performing arts. | http://www.newschool.edu/public-engag...

Called the nations preeminent food journalist, Mississippi-born Craig Claiborne trained in Switzerland as a chef on the GI bill after World War II. On his return to the United States, he began writing articles for Gourmet and became an editor at the magazine. His career skyrocketed when The New York Times hired him as its first food columnist in 1957. Claiborne's columns, reviews and cookbooks introduced Americans to a wide range of international and ethnic food. Other newspapers followed The New York Timess lead, and soon a cadre of authoritative newspaper food writers helped attune millions of Americans to the finer points of good food and cooking.

Our panel explores Claiborne's life, work, and his seminal influence on food journalism in America. With Molly ONeill, former New York Times columnist, and author of the New York Cookbook; Betty Fussell, author of The Story of Corn and Raising Steaks; Anne Mendelson, author of Stand Facing the Stove, and Milk: the Surprising Story of Milk Through the Ages, and a contributing editor to Gourmet; David Leite, publisher/editor-in-chief, Leite's Culinaria, and author of The New Portuguese Table; John T. Edge, Director, Southern Foodways Alliance, University of Mississippi, contributing editor, Gourmet, author of Southern Belly. The panel will be moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink, and Food Studies professor.

Sponsored by the Food Studies Program at The New School | http://www.newschool.edu/ce/foodstudies

* Theresa Lang Community and Student Center, Arnhold Hall, 55 West 13th Street, 2nd floor. 06/11/2009, 6:00 p.m.

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