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
M. F. K. Fisher was a wonder and a huge influence, and someone I got to know pretty well at the end of her life.
I think of fiction as the highest calling. I'm kind of addicted to it. It's the thing that has gotten me through all the hard points in my life.
My mother started out by being a very good girl. She did everything that was expected of her, and it cost her dearly. Late in her life, she was furious that she had not followed her own heart; she thought that it had ruined her life, and I think she was right.
You can be a decent critic if you know about food, but to be a really good one, you need to know about life.
The secret to life is finding joy in ordinary things. I'm interested in happiness.
Let's face it: my life tends to revolve around food, and I love feeding people.
'Comfort Me with Apples' is a love story, or better, two love stories. And since it deals with a later period in my life, most of the people who appear in it are living.
Life is so endlessly delicious
I think it's part of the DNA of human beings. We are a cooking animal. What differentiates us from all the other animals is that we cook and they don't.
Laos is a country where everything is eaten. When I came back, I would find myself chopping parsley and thinking: 'Why am I throwing these stems away? They're perfectly edible.'
Really, the only way to face the biggest problems we have is for the government to change the way they subsidize food. The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane.
I think I wrote my first piece about food in 1978.
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.
Some magazines are run from the top down, where the editor-in-chief decides what every article is going to be and who's going to write them, and then they're doled out. My idea is to do it the opposite way, to do it from the bottom up.