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
Let's face it: my life tends to revolve around food, and I love feeding people.
My idea of good living is not about eating high on the hog. Rather, to me, good living means understanding how food connects us to the earth.
I think it's hard, when you're someone who likes to please people, as I am, to be a boss. I had to learn how to rein myself in and not terrify people.
I once ate nothing but grapefruit for an entire month. I didn't lose a pound.
I'm not a big turkey fan, but my husband loves it. Thanksgiving is his favorite meal.
The way we live is changing. Each year, our free time shrinks a little more as computers clamor for an increasing percentage of our attention.
Hunger, I discovered, is very much a matter of the mind, and as I began to study my own appetites, I saw that my teenage craving had not really been for food. That ravenous desire had been a yearning for love, attention, appreciation. Food had merely been my substitute.
I think I wrote my first piece about food in 1978.
I don't think I hate any food trends.
If you're going to tell stuff, you might as well tell the real stuff.
The American government policy on what we supported and subsidised in agriculture was a social experiment on a whole generation of children.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
There is that romanticized idea of what a bookstore can be, what a library can be, what a shop can be. And to me, they are that. These are places that open doors into other worlds if only you're open to them.
For me, cooking is a way to try and please people and tell them I love them. When I fall in love with someone, I want to feed them as well.