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.
  • Foreign-Food Letdowns, Food-Channel Finds

    A particularly rich Food Channel week: shots of coffee and tea history, and a jolt of travel-food realism too

  • Hello, Danny!

    At last—the key members of the restaurant group that sets the country's standards will be Food Channel regulars. I can't wait for more.

  • The Man Who Was Everywhere

    I never didn't see Michael Batterberry at a New York food event. But he was much more than just social.

  • Blood-Red Bluefin: The New Ortolan?

    Sam Sifton writes of his intense pleasure and guilt eating tuna—but, as Barry points out, there's still wild salmon

  • Maine: Where the Wild Blueberries Are

    I not only have an appetite for limitless lobster when Down East: I go through industrial quantities of wild berries too

  • As Fancy Soap Goes, So Goes Olive Oil

    Twee olive oil tasting rooms seem to be copying scent shops, with silly flavored oils and vinegars—but, I shudder to admit, I didn't mind chocolate balsamic

  • Lobster Reprieve

    As I get ready to drive north for my family's annual lobster rite, southern New England lobstermen are spared a five-year fishing ban—for now

  • Swallowed by Coke

    Honest Tea sold a 40 percent stake to Coke, which started calling a few shots—or trying to. Next year, it hopes to sell the rest. Will that mean certain selling out?

  • Flooded! World's Best Car--and Great Chocolate

    The untimely (admittedly, a matter of dispute) demise of a part of myself makes me resort to superior chocolate—and exhort you to do the same

  • Encouraging Words for Sustainable Seafood

    Michael Cimarusti is a chef who says no to bluefin, and thinks you should do the same. And even fast-food buyers might (might) be saying no to overfishing.

  • Fighting for Salmon

    Salmon turf wars are as intense as swimming upstream. But when the fish are fresh—or cleaned by Michael Cimarusti—they're guaranteed to be worth it.

  • Salmon Extravaganza, Part I

    On the gleaming, watery trail of wild Alaskan salmon, accompanied by greedy eaters (including me) and expert fishermen (not including me)

  • Food Writing: The Ethics of Eating for Free

    Writing about freebies is nothing new in the world of food critics, but if you don't tell your readers, you'll be eaten alive

  • Fancy Food: Prizewinning Oatcakes, Italian Honors

    A local biscuit—crumbly, nutty, you want one—takes a prize at this year's Fancy Food Show (and apparently I do too)

  • My Seltzer Conversion

    I love the idea of seltzer men, too, but have found true happiness with a home-grown home siphon *much* more efficient than the Euro ones I've tried

  • What a Critic Is Good For

    Not much! Clay says today, at least when it comes to food, and many chefs would agree. But food critics are here to help—and, of course, inform and entertain.

  • As If Salmon Politics Isn't Enough

    Marion Nestle has a nuanced editorial about calorie labeling in the new issue of the New England Journal of Medicine

  • I Went Salmon Fishing, Too

    I went on the same Alaskan fishing expedition Marion Nestle did—but, being Marion, she's already posted some penetrating observations

  • Maple Mystery, Ice Cream Division

    A secret ingredient with strangely powerful properties is turning up everyplace! Including pancake ice cream.

  • Feed Your Pet Right (But Not Garlic or Onions!)

    Some people like garlic! Lots of it. And onions. And a new book will help you love them better. But don't feed 'em to a pet.

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How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well.

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Before Tinder, a Tree

Looking for your soulmate? Write a letter to the "Bridegroom's Oak" in Germany.

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The Health Benefits of Going Outside

People spend too much time indoors. One solution: ecotherapy.

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Where High Tech Meets the 1950s

Why did Green Bank, West Virginia, ban wireless signals? For science.

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Yes, Quidditch Is Real

How J.K. Rowling's magical sport spread from Hogwarts to college campuses

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Would You Live in a Treehouse?

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

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