Texas Tech University

"Food and..." Speakers Series

Ruth Reichl

Ruth Reichl

Food and Writing: Journalism, Memoir, and All Things Delectable
Thursday, March 29, 2018
Auditorium of the Museum of Texas Tech
Sponsored by The Helen Jones Foundation


Ruth Reichl has been writing about American food for almost fifty years—and in almost every medium. From this unique perspective she surveys in this talk the profound changes that have taken place as food has morphed from an almost taboo subject to an important part of popular culture. She has lived through the cookbook revolution, the rise of food television, the advent of food memoirs and the death of food magazines. Here she roams through the media landscape, examining the many ways these changes have impacted the way Americans live and eat.

BIO
Bestselling author, food critic, and judge on Bravo's Top Chef Masters Ruth Reichl is one of the most recognizable and beloved culinary voices, guiding people around the kitchen, showing them what to eat, how to make it, and where to satisfy their cravings. The Seattle Times called her "one of the nation's most influential figures in the food world." Most recognizable as a writer and editor, Reichl was the Editor-in-Chief of Gourmet Magazine for ten years until its closing. Before that she was the restaurant critic of The New York Times from 1993-1999 and both the restaurant critic and food editor of the Los Angeles Times from 1984-1993. She is the recipient of six James Beard Awards: two for magazine feature writing, two for restaurant criticism, plus one for journalism and one for multimedia food journalism.

To learn more about Ruth Reichl, please visit Ruth Reichl.

 

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