Join WBUR on April 23 online for an evening with six-time James Beard Award winner Ruth Reichl who will reminisce about her long career and share her perspectives on how restaurant culture and food publishing is changing.
Reichl is a New York Times bestselling author of five memoirs, two novels (Delicious!; The Paris Novel) and the cookbook My Kitchen Year. She served as restaurant critic for the Los Angeles Times in the 1980s and The New York Times in the1990s before becoming editor in chief of Gourmet magazine in 1999 until it shuttered a decade later. Despite holding some of the most prestigious jobs in food writing, Reichl has always written in the voice of the ordinary cook and embraced an outsider persona.
Tania Ralli, WBUR assistant managing editor of arts and culture and graduate of the French Culinary Institute in New York City, will moderate the conversation. Seats for the live event are sold out but register ($5) for the online feed HERE
