Corby Kummer

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, immediately after which he came to The Atlantic. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
  • Local Scones? For Starbucks, Not So Fast

    LOCAL SCONES? NOT SO FAST My Starbucks dream stays alive--but gets a dose of realism from someone who knows.

  • Tableside Service 2.0: Beyond Guacamole

    NOW YOU SEE IT Grant Achatz has given a new meaning to tableside service--not to mention to plates and placemats.

  • The Real Mediterranean Diet

    YOGURT SPECTACULAR Aglaia Kremezi and I share an interest in Fage yogurt--except hers is familial, mine obsessive.

  • Better Starbucks Food Can't Come Soon Enough

    CAN'T COME SOON ENOUGH Starbucks announced it's reformulating all its baked goods. Coming: edible scones?

  • Highway to Heaven

    HIGHWAY TO HEAVEN To a farmer's market, as close as many of us get in the summer--right on the Pike.

  • The Milk Is Alive

    THE MILK IS ALIVE Not another piece on the virtues of raw milk--this time with the sound of music.

  • My Name Is Bagel

    MY NAME IS BAGEL I was startled to see this placard at one of the Autogrill stands in Rome's Fiumicino airport.

  • I Brake For Bakeries

    I BRAKE FOR BAKERIES In a story straight out of Frank Capra, rural New Hampshire rises up to rescue croissants.

  • Take That, Paris Cafe

    PARIS, PERFECT? There are plenty of reasons to visit Paris. The coffee in France isn't one of them.

  • What's Fresh, Anyway?

    WHAT'S FRESH, ANYWAY? Jerry Baldwin's post brings up the point: "fresh" might be the new "natural."

  • A Better--And Better-Tasting--Hot Dog

    HOT DOGS Let's Be Frank hot dogs are nitrate-free and made from grass-fed, organic beef. They also taste great.

  • Taste Testing

    TASTE TESTING Before I could say yes, Colleen McGlynn popped an incredible combination into my mouth.

  • Informed Choices

    INFORMED CHOICES A proud spouse notes: Massachusetts becomes the second state to make calorie-labeling law.

  • City Gives up Meat for One Day a Week

    MEATLESS MANDATE Ghent has always been a different city, and today it's really different--it's Veggiedag.

  • Tea on the Train

    TEA ON THE TRAIN You never know what you'll find out on the monorail en route to the rental cars.

  • Coffee on the Brain

    COFFEE ON THE BRAIN There were several pieces of good news about coffee and health in this Boston Globe piece.

  • The Week in Review

    BEARD AND BEYOND Quite a week in the food world! From the James Beard Awards on, here's what we did and learned.

  • Best Chef, Best Speech

    BEST CHEF, BEST SPEECH Dan Barber ended the James Beard Awards ceremony with sober substance and generous joy.

  • The Meat Did It, II

    THE MEAT DID IT, II Beardfest report: Around-the-world chefs scarfing down Cesare Casella's "incomparable" salumi...

  • Beard Awards

    BEARD AWARDS Boy was I surprised to hear my name last night. Here are links to work by my terrific colleagues.

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A Delightful, Pixar-Inspired Cartoon

An action figure and his reluctant sidekick trek across a kitchen in search of treasure.

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I Am an Undocumented Immigrant

"I look like a typical young American."

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Why Did I Study Physics?

Using hand-drawn cartoons to explain an academic passion

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