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
It was through cooking food and sharing it with each other that our ancestors learned how to become social animals.
I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room.
Anybody who believes Yelp is an idiot. Most people on Yelp have no idea what they're talking about.
I think that reading is always active. As a writer, you can only go so far; the reader meets you halfway, bringing his or her own experience to bear on everything you've written. What I mean is that it is not only the writer's memory that filters experience, but the reader's as well.
I couldn't live without butter. Butter is probably my single favourite food.
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.