Craig Claiborne and the Invention of Food Journalism June 11, 2009

Craig Claiborne and the Invention of Food Journalism
Tickets: 212.229-5488 or boxoffice@newschool.edu

Called the nation’s preeminent food journalist, Craig Claiborne trained as a chef 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. Our panel explores Claiborne's life, work, and his seminal influence on food journalism in America. With Molly O’Neill, former New York Times columnist; Betty Fussell, author of Raising Steaks; Anne Mendelson, contributing editor to Gourmet; David Leite, publisher/editor-in-chief, Leite's Culinaria; John T. Edge, Director, Southern Foodways Alliance, University of Mississippi. 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.

Official Website: http://www.newschool.edu/generalstudies/events.aspx?id=28715