Ruth Reichl
Back in August, on the eve of Sam Sifton's appointment, John Koblin wrote a "Lament for the Old-Fashioned Restaurant Critic." This month, the Columbia Journalism Review examines the profession's trajectory: from Craig Claiborne's development of the standard Times review, to Ruth Reichl's elevation of the review to "a bona fide literary form," to the "runaway popularity of sites like Chowhound and... READ MORE»
When you embark upon a career like "print journalist," the important thing is having something to fall back on. Such as show... READ MORE»
Ruth Reichl spoke with Leonard Lopate on WNYC, addressing the fate of print and, of course, the final days of Gourmet. Ms.... READ MORE»
Since Gourmet folded in early October, Condé Nast has pledged to continue to market the iconic brand. Gourmet’s cookie cookbook is due to come out early next year, and a PBS show, Gourmet’s Adventures with Ruth, is in the middle of a 10-episode run. That show’s first season is nearly over. So will the magazine’s former editor, and TV star, Ruth Reichl, who said in interviews that she was stunned by the sudden closure of... READ MORE»
John Koblin spoke with Ruth Reichl last night at a posthumous party for Gourmet. In between greeting colleagues and navigating the coat check, she talked about her plans for a book on Conde... READ MORE»
On a very chilly, rainy Thursday night, Ruth Reichl was hugging Dianne Weist on the third floor of the Time Warner Center, at the back of the restaurant A Voce. While embracing, Ms. Weist was removing a bulky winter jacket and a big red scarf. A handler asked Ms. Weist if she was interested in the coat-check. “You can do what I did and hide it under the table!” said Ms.... READ MORE»
The 180 bodies lost this week at Condé Nast, in the wake of the execution of Gourmet, Cookie and two bridal magazines, comprise the greater part of the damage that we’re going to see out of 4 Times Square, CEO Chuck Townsend told The... READ MORE»
When Condé Nast chief executive Chuck Townsend announced the deaths of Gourmet, Cookie, Modern Bride and Elegant Bride, he gave hope to readers and staffers alike that some semblance of the magazines might live online. The changes will “enable us to pursue new ventures,” he wrote in his internal memo. “In the coming weeks, we hope to announce initiatives to develop digital versions of our brands that will make use of new devices and... READ MORE»
Not Becoming My Mother and Other Things She Taught Me Along the WayBy Ruth ReichlPenguin Press, 112 pages,... READ MORE»
Jocelyn Zuckerman's original idea was to send David Foster Wallace to the Oxford Food Symposium, an academic conference for wonky food historians. Mr. Wallace couldn't go because the thing was being held in September and thus interfered with his teaching schedule at Pomona College. Determined to get him into the pages of Gourmet, Ms. Zuckerman came back with another pitch-the Scotch Whiskey Festival—only to find out that Mr. Wallace didn't drink. So she suggested... READ MORE»
Last night Gourmet held a party at Bar Boulud and Calvin Trillin was sweating it out in the kitchen. "I just came from a memorial service," he said. He was drinking a glass of water to relieve himself from the unbearable heat. A stunning bald man dressed in a perfectly tailored suit approached him. "Mr. Trillin," he said, "We haven't seen each other in a year, but thank you so much for the book about your... READ MORE»
On Friday, Oct. 19, Gourmet magazine threw a gala at the Time Warner Center, heralding a “Gourmet Institute” weekend during which “foodies” pay $1,400 each to hear hero-chefs like Anthony Bourdain, Thomas Keller and Charlie Palmer speak and demonstrate their craft.... READ MORE»
By | August 13, 2006 | 8:00 pm
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By | August 13, 2006 | 8:00 pm
If I’m in a pugnacious mood, I write,” Martin Peretz said. “If I’m not, I... READ MORE»
It was a balmy Sunday night at the Magnolia Bakery, and it seemed as if every New Yorker not home sn... READ MORE»
