Welcome to the newest channel of TheAtlantic.com. It's about food, but like everything else in The Atlantic, it's about much more than that: politics, business, literature, the environment -- most of all, pleasure.

The people you'll find here are the ones who have shaped my thinking over the years I've been trying to understand how to eat and drink: the unfiltered voices of people who do -- who find food, grow it, make it, and shape the tastes and policies that put food in our markets and on our tables. And they're people whose voices I just like listening to.

You won't find the marvelous multiplicity of the vox populi and the comprehensive listings of many of the sites I admire and you probably do, too: Serious Eats, Chow, the Internet Food Association, Civil Eats, Grub Street, The Feedbag--the nearly endless daily feast, much of whose best and most provocative daily posts you'll find in "Today's Specials," in the left column of our home page.

Instead you'll find a tasting menu with what I hope will be just enough writing and pictures to keep you nourished but a little hungry for what's next. I've taken the approach of our debut Back of the House blogger Grant Achatz, who'll be describing a revolution and evolution in his own thinking about food, who got it in turn from his mentor Thomas Keller: after three bites you're ready to move on. Well, sometimes it's six bites -- depends which day you ask them. Here you'll find bites of many sizes.

On the right of the home page you'll find twelve departments that showcase some of the wisest and most authoritative people in the worlds of food, wine, and coffee, and many delightful fresh ones. What unites them all is passion, infinite curiosity, and openness to new tastes and new thoughts.

In the weeks leading up to this launch, I've been surprised and delighted by them day after day. Same goes for the young and snazzy crew of Atlantic producers, who make this site look beautiful and keep it, and me, running. I'm really pleased you get to join us -- and look forward to your company and your help guiding us on our savory explorations. Tell us what you think! Pack just your curiosity and hunger please.

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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.

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